Top of page
Global Site Navigation

School of Medical and Health Sciences

Local Section Navigation
You are here: Main Content

Dr Liezhou Zhong

Post Doctoral Research Fellow

Staff Member Details
Email: l.zhong@ecu.edu.au
ORCID iD: https://orcid.org/0000-0002-6847-4240

Liezhou is a Postdoctoral Research Fellow in the Nutrition & Health Innovation Research Institute within the School of Medical and Health Sciences. His research focuses on how new food processing technologies such as 3D food printing can improve human nutrition and health. He established the Future Foods & Digital Gastronomy Laboratory at Edith Cowan University and is the lead researcher of the lab.

Background

  • 2020 - Research assistant, School of Molecular and Life Sciences, Curtin University, Australia
  • 2013 - 2015 - Director assistant (Full time), Fuli Institute of Food Science Zhejiang University, China

Professional Associations

  • Nutrition Society of Australia
  • Australian Institute of Food Science and Technology
  • Western Australian Cardiovascular Research Alliance

Awards & Recognition

  • 2022 - Nutrition & Health Innovation Research Institute, Research Incubator Award ($5,000)
  • 2021 - Nutrition & Health Innovation Research Institute Collaboration Grant ($10,000)
  • 2021 - Nutrition & Health Innovation Research Institute, Research Incubator Award ($5,000)
  • 2015 - 2019 - Curtin International Postgraduate Research Scholarship (CIPRS)/ Health Sciences Faculty International Research Scholarship (HSFIRS)

Research Areas & Interests

3D food printing and other novel food technologies, aged care, food science, texture modified foods, diet and lifestyle, nitrate and nitrite, plant-based foods, machine learning and AI in food and nutrition research

Qualifications

  • Doctor of Philosophy, Curtin University of Technology, 2020.

Research Outputs

Journal Articles

  • Erichsen, DW., Pokharel, P., Kyrø, C., Schullehner, J., Zhong, L., Bondonno, C., Dalgaard, F., Fjeldstad Hendriksen, P., Sigsgaard, T., Hodgson, J., Olsen, A., Tjønneland, A., Bondonno, N. (2024). Source-specific nitrate and nitrite intakes and associations with sociodemographic factors in the Danish Diet Cancer and Health cohort. Frontiers in Nutrition, 11(2024), article number 1326991. https://doi.org/10.3389/fnut.2024.1326991.
  • Hill, C., Connolly, E., Shafaei Darestani, A., Balmer, L., Zhong, L., Muka, T., Hayhoe, A., Saha, S., Woodman, RJ., Lewis, J., Hodgson, J., Blekkenhorst, L. (2024). Development of a food composition database for the estimation of dietary S-methyl cysteine sulfoxide from vegetables. Journal of Food Composition and Analysis, 130(2024), article number 106151. https://doi.org/10.1016/j.jfca.2024.106151.
  • Hayes , E., Dent , E., Shannon, O., Zhong, L., Bozanich, T., Blekkenhorst, L., Zhu, K., Bondonno, C., Siervo, M., Hoogendijk, E., Hodgson, J., Prince, R., Lewis, J., Sim, M. (2024). Higher plant-derived nitrate intake is associated with lower odds of frailty in a cross-sectional study of community-dwelling older women. European Journal of Nutrition, 2024(Article in press), 10 pages. https://doi.org/10.1007/s00394-024-03412-z.

Journal Articles

  • Zhong, L., Lewis, J., Sim, M., Bondonno, C., Wahlqvist, M., Mugera, A., Purchase, S., Siddique, K., Johnson, S., Devine, A., Hodgson, J. (2023). Three-dimensional food printing: its readiness for a food and nutrition insecure world. Proceedings of the Nutrition Society, 2023(Article in press), 10 pages. https://doi.org/10.1017/S0029665123003002.
  • Dupuy, M., Radavelli Bagatini, S., Zhong, L., Dalla Via, J., Zhu, K., Blekkenhorst, L., Bondonno, N., Linneberg, A., Bellinge, J., Schultz, C., Courtney, W., Prince, R., Hodgson, J., Lewis, J., Sim, M. (2023). Vitamin K1 intake is associated with lower risk for all-cause and cardiovascular disease mortality in community-dwelling older Australian women. Nutrition Metabolism and Cardiovascular Diseases, 2023(Article in press), -. https://doi.org/10.1016/j.numecd.2023.12.007.
  • Bondonno, C., Zhong, L., Bondonno, N., Sim, M., Blekkenhorst, L., Liu, A., Rajendra, A., Pokharel, P., Erichsen, D., Neubauer, O., Croft, K., Hodgson, J. (2023). Nitrate: The Dr. Jekyll and Mr. Hyde of human health?. Trends in Food Science and Technology, 135(TBD), 57-73. https://doi.org/10.1016/j.tifs.2023.03.014.
  • Hill, C., Liu, A., McCahon, L., Zhong, L., Shafaei Darestani, A., Balmer, L., Lewis, J., Hodgson, J., Blekkenhorst, L. (2023). S-methyl cysteine sulfoxide and its potential role in human health: a scoping review. Critical Reviews in Food Science and Nutrition, 2023(Article in press), TBD. https://doi.org/10.1080/10408398.2023.2267133.
  • Rajendra, A., Bondonno, N., Murray, K., Zhong, L., Rainey-Smith, S., Gardener, S., Blekkenhorst, L., Ames, D., Maruff, P., Martins, R., Hodgson, J., Bondonno, C. (2023). Habitual dietary nitrate intake and cognition in the Australian Imaging, Biomarkers and Lifestyle Study of ageing: A prospective cohort study. Clinical Nutrition, 42(8), 1251-1259. https://doi.org/10.1016/j.clnu.2023.05.022.

Journal Articles

  • Zhong, L., Liu, A., Blekkenhorst, L., Bondonno, N., Sim, M., Woodman, R., Croft, K., Lewis, J., Hodgson, J., Bondonno, C. (2022). Development of a food composition database for assessing nitrate and nitrite intake from animal-based foods. Molecular Nutrition and Food Research, 66(1), Article number 2100272. https://doi.org/10.1002/mnfr.202100272.
  • Zhong, L., Blekkenhorst, L., Bondonno, N., Sim, M., Woodman, R., Croft, K., Lewis, J., Hodgson, J., Bondonno, C. (2022). A food composition database for assessing nitrate intake from plant-based foods. Food Chemistry, 394(15 November 2022), article number 133411. https://doi.org/10.1016/j.foodchem.2022.133411.

Journal Articles

  • Zhong, L., Fang, Z., Wahlqvist, M., Hodgson, J., Johnson, S. (2021). Multi-response surface optimisation of extrusion cooking to increase soluble dietary fibre and polyphenols in lupin seed coat. LWT: Food Science and Technology, 140(April 2021), Article number 110767. https://doi.org/10.1016/j.lwt.2020.110767.

Journal Articles

  • Zhong, L., Ali, H., Fang, Z., Wahlqvist, M., Hodgson, J., Johnson, S. (2020). Lupin seed coat as a promising food ingredient: physicochemical, nutritional, antioxidant properties, and effect of genotype and environment. International Journal of Food Science and Technology, 55(4), 1816-1824. https://doi.org/10.1111/ijfs.14460.

Journal Articles

  • Zhong, L., Fang, Z., Wahlqvist, M., Hodgson, J., Johnson, S. (2019). Extrusion cooking increases soluble dietary fibre of lupin seed coat. LWT: Food Science and Technology, 99(January 2019), 547-554. https://doi.org/10.1016/j.lwt.2018.10.018.
  • Zhong, L., Wu, G., Fang, Z., Wahlqvist, M., Hodgson, J., Clarke, M., Junaldi, E., Johnson, S. (2019). Characterization of polyphenols in Australian sweet lupin (Lupinus angustifolius) seed coat by HPLC-DAD-ESI-MS/MS. Food Research International, 116(February 2019), 1153-1162. https://doi.org/10.1016/j.foodres.2018.09.061.

Journal Articles

  • Zhong, L., Fang, Z., Walqvist, M., Wu, G., Hodgson, J., Johnson, S. (2018). Seed coats of pulses as a food ingredient: Characterization, processing, and applications. Trends in Food Science and Technology, 80(Oct 2018), 35-42. https://doi.org/10.1016/j.tifs.2018.07.021.
  • Zhong, L., Bornman, J., Wu, G., Hornoff, A., Dovi, KA., Al-Ali, H., Aslam, N., Johnson, S. (2018). The nutritional and phytochemical composition of the indigenous Australian pindan walnut (Terminalia cunninghamii) kernels. Plant Foods for Human Nutrition, 73(1), 40-46. https://doi.org/10.1007/s11130-017-0647-9.

Research Projects

  • Printing an appetite for life: developing three-dimensional printed texture modified foods for aged care residents, National Health and Medical Research Council, Ideas Grants (2023), 2024 ‑ 2028, $1,108,065.
  • The nitrate debate: does dietary source determine health impact?, National Health and Medical Research Council, Ideas Grants (2023), 2024 ‑ 2027, $1,032,616.
  • Emerging technologies and approaches to enhance health for people on texture modified diets, Department of Health WA, WA Near-miss Awards: Emerging Leaders Program, 2023 ‑ 2025, $393,090.
  • 3D food printing to enhance eating experiences and health for people on texture modified diets, Department of Health WA, Future Health Research & Innovation Fund - Innovation Fellowship, 2023 ‑ 2024, $49,838.
  • Three-dimensional fruit and vegetable-based texture modified food printing in Australian residential aged care: A proof-of-concept study, Department of Health WA, WA Near-miss Awards: Ideas , 2022 ‑ 2023, $100,000.

Research Student Supervision

Associate Supervisor

  • Doctor of Philosophy, Discerning an estimate of dietary vitamin K requirements to improve cardiovascular related health outcomes in Australia
No data available
Skip to top of page