Dr Wei Zou is a young scholar with a PhD in Food Science, which was awarded in March 2017 by Queensland Alliance for Agriculture and Food Innovation (QAAFI) of The University of Queensland. His PhD thesis title is “Mechanism of Reduction in Starch Digestion Rate of Durum Wheat by Protein”, aimed to explore the mechanism of durum wheat proteins in slowing starch digestion since this reduction in digestion rate is nutritionally advantageous. This research has led to two first-authored and another four co-authored research papers successfully published in quality, peer reviewed journals (Food Chemistry, Carbohydrate Polymers, Journal of Agricultural and Food Chemistry etc.); also, three successful oral presentations were made in American Association of Cereal Chemists International Conference and in Australasian Grain Science Association. His
Lan, C., Yu, L., Chen, P., Chen, L., Zou, W., Simon, G., & Zhang, X. (2010). Design, Preparation and Characterization of Self‐Reinforced Starch Films through Chemical Modification. Macromolecular Materials and Engineering, 295(11), 1025-1030.