Dr. Kequan Zhou is presently working as a Associate Professor in the Department of Nutrition and Food Science at Wayne State University, United States. He had received his Medical Degree in Preventive Medicine at Shangdong Medical University in 1998, Master Degree in Food Science in Chinese Center for Disease Control and Prevention in 2001, and PhD in Food Science at University of Maryland-College Park in 2005. Dr. Zhou’s research focuses on value-added nutraceutical and functional food development for promoting human health. His group is working on the identification and development of novel bioactive food components, understanding specific functionalities and mechanisms in potential prevention and treatment of chronic diseases in particular Type 2 diabetes. Dr. Zhou has published more than 60 peer-reviewed papers in the field with over 2000 citations. He currently serves as an Editorial Board member of various peer-reviewed journals including Journal of Food Chemistry and Nutrition; Food Science and Nutrition; E-chemistry; and Diseases.
His research interests are
