教育及工作经历：

2011年6月毕业于厦门大学化学工程与生物工程系和广告系，分别获得工学学士和文学学士学位，优秀毕业生。同年保送至化学工程与生物工程系化学工程专业研究生，师从陈晓东教授（外籍院士、国家千人计划），硕士就读期间获奖学金赴新加坡国立大学短期交流。2014年6月获得工学硕士学位，同年9月加入荷兰瓦格宁恩大学食品过程工程课题组担任联合培养博士生，国内合作机构为红宝石官方网站材化部化学工程与环境工程学院，导师为陈晓东教授（外籍院士、国家千人计划）。

研究课题简介：

课题包括面包烘焙过程模拟与生物活性食品添加剂在面包烘焙过程中失活动力学研究。研究中使用的生物活性食品添加剂为活性益生菌和酶（半乳糖苷酶）。利用微型面包作为模型研究面包烘焙过程中质量相关特性受烘焙条件影响情况，这些特性包括面包壳厚度，含水量，表皮颜色，质构等。力求通过实验研究和计算机模拟相结合的研究手段，获得对面包烘焙过程和热敏物质活性影响因素深层次的理解，从而探索能有效保持生物活性或提高存活率的方法。

Education and career:

Lu Zhang is a joint PhD student between School of Chemical and Environmental Engineering in Soochow University and the Laboratory of Food Process Engineering in Wageningen University. Her PhD project is “Bioactive ingredients during mini-bread baking”. The objectives of this project are to provide deeper understanding of the interaction between the baking process and the active ingredients, gain insights on the inactivation mechani**s of active ingredients during baking and explore possible strategies to better retain their bioactivity.

Project Introduction:

Exploration of an innovative miniature bread baking approach

Although bread baking has been practiced for very long time, comprehensive understanding of the baking processes is still lacking. Physical phenomena such as heat and mass mtransfer, ingredient conversions, textural development, and crust formation are coupled and these complex interactions strongly affect final quality of the bread product. Previous scientific studies carried out baking experiments with regular sized breads, which is labour intensive and does not allow generation of large data sets. In this work, inspired by a Chinese snack food among children (Figure 1A), the conception of making miniature breads is put forward in order to explore an economical and time-saving experimental approach to study the bread baking process in depth (Figure 1B). It will be employed to systematically investigate transport phenomena during baking and how these interact to bread quality development. Specifically, the miniature bread baking system will be evaluated for studying the influence of baking on the added functionality of heat and moist sensitive components such as probiotic bacteria and enzymes. Experimental data can be obtained under very well-defined conditions and will provide a basis to calibrate existing mathematical baking models and inactivation kinetics that describe loss of bio-active components. Generated experimental data and modelling will be used to design baking procedures that better retain functionality of components.