EDUCATION:
01/93-05/96: Dept. of Nutritional & Food Science, University of Kentucky, Lexington, KY 40506.
Ph.D. Nutritional Sciences Multidisciplinary Ph. D. Program
Date of Completion: 05/96.
Ph.D. dissertation: Relationship between lipid peroxidation and deterioration in broccoli florets during postharvest storage
Training: Food Science, Food Technologies, Food Chemistry, Post-Harvest Physiology and Technology, Food Chemistry and Biochemistry, Nutritional Science, , Spectrometers, GC, and HPLC, Isolation, Characterization and Quantification of Chlorophyll, Carotenoids, Ascorbic Acid, Vitamin E, Fatty Acids, and Quality-Related Volatiles.
09/89-12/92: University of Kentucky, Lexington, KY 40506
M.S., Plant Biochemistry and Physiology, 1992
M.S. Thesis: The in vivo regulation of C6-aldehyde formation in plant leaves
Training: Plant Physiology, Plant Fatty Acid and Lipid Biochemistry, Spectrometers, GC, HPLC, Isolation, Characterization and Quantification of Flavor-related Chemical Compositions in Plants (C6-aldehydes).
10/78-07/82: Northwestern University, Xi’an, China.
B.Sc. Plant Physiology.
RELATED WORK EXPERIENCE:
9/03 – Present: Senior Research Food Technologist/Scientist
Employer’s Name and Address: Chiquita Brands International, Inc. Fresh-Cut Division, 1340 Sycamore Road, Manteno, IL 60950
Hours per Week: 40
Supervisor’s Name: VP R&D Larry Bell
Contact: VP R&D Larry Bell
Major Duty and Accomplishments:
· Conceive and plan research projects and develop protocols and design experiments
· Supervise and conduct research projects, analyze data, and summarize and report the research results
· Develop new technology and validate new techniques to preserve quality of whole and processed bananas at refrigerated temperature
· Develop, establish sensory analysis techniques to evaluate quality for processed fruits
· Validate “Flavor Savor” packaging technology for processed fruit quality, including texture and flavor using sensory evaluation methods (difference test, consumer test).
· Develop objective measurements (Brix, pH, penetrometer and infrared) for evaluation of quality and shelf life of processed fruit and vegetables.
4/98 – 9/03: Director of R&D and Senior Food Technologist/Scientist
Employer’s Name and Address: Redi-Cut Foods, Inc. 9501 Nevada Ave, Franklin Park, IL
Hours per Week: 40
Supervisor’s Name: Dr. M. Margaret Barth, 847-363-2601
Contact: VP. M. Margaret Barth, 847-363-2601.
Major Duty and Accomplishments:
· Conceive and plan research projects, including experiment design, result analysis and reports
· Organize and prioritize multiple projects; supervise research projects
· Study effect of raw material variety, growing regions and season, harvest technologies, post-harvest treatment and storage on quality of minimally processed produce
· Develop, identify and validate new technologies to preserve quality of processed produce products, including cut apples, watermelon, honeydew, cantaloupe, pineapple, peppers, tomatoes and grapes.
· Develop, establish and use sensory analysis techniques to evaluate quality and improve processing procedues for minimally processed produce, cabbage, tomatoes, bell pepper and lettuce, and value-added products, salsa and coleslaw
· Develop objective indicators, including phytochemicals, for inspection of raw material, improvement of processing procedures and validation of packaging materials and methods
1/97-4/98: Research Scientist,
Employer’s Name and Address: EPL Technologies Inc., 2 International Plaza, Suite 245
Philadelphia, PA 19113
Hours per Week: 40
Supervisor’s Name: Dr. William R. Romig
Contact: Dr. Thomas R. Hankinson, 610-268-1640
Major Duty and Accomplishments:
· Develop GC-SPME method to establish quality profiles of plant foodstuff (minimally processed fruits) in packages during storage.
· Identify and qualitatively analyze flavor-related volatiles formed in plant food packages during storage
· Study the relationship between aroma volatile formation and quality deterioration of packaged plant food
· Study biochemical basis of aroma-active compound formation by produce during storage.
PROFESSIONAL ACTIVITIES:
Secretary and Treasure of IFT Fruit and Vegetable Division
Secretary and Committer member of Chinese American Food Society
Member of Chinese American Food Society
Member of Institute of Food Technology
Member of American Society for Quality
Member of International Fresh-Cut Produce Association
Journal Reviewer, J. Agro. Food Chem.,
J. Food Sci.,
Postharv. Biol. Tech.,
J. Food Proc. Preserv.
COMMITTEE ASSIGNMENT:
Member of Graduate Poster Competition Committee
INVITED PRESENTATION:
Zhuang, H. 2002. Research and development to improve food quality and food safety of fresh fruit and vegetable products. Schwan’s Food Service. Marchall, MN, USA.
Zhuang, H., Lewis, L., Michelangeli, C., Hildebrand, D.F., Payne, F.A., Bastin, S. and Barth, M.M. 1996. Ozone water treatments for preserving quality of packaged, fresh-cut broccoli under refrigeration. International Conference on New Developments in Refrigeration for Food Safety and Quality. Lexington, KY, USA.
INVITED REVIEWS/CHAPTERS:
Zhuang, H., Barth, M.M., and Hankinson, T.R. 2003. Microbial safety, quality and sensory aspects of fresh-cut fruits and vegetables. In ‘Microbial Safety of Minimally Processed Foods’ Novak, J.S,, Sapers,G.M. and Juneja, V.K. eds. Marcel Dekker, Inc. New York, Basel, Hong Kong.
Zhuang, H., Barth, M.M., and Hildebrand, D.F. 1997. Fatty acid oxidation in plant tissues. In ‘Food Lipids’ C.C. Akoh and D.B. Min eds. Marcel Dekker, Inc. New York, Basel, Hong Kong.
Zhuang, H. and Barth, M.M. 2003. The physiological roles of vitamins in vegetables. In ‘Postharvest Physiology and Pathology of Vegetables’ Bartz/Brecht, eds. Marcel Dekker, Inc. New York, Basel, Hong Kong
Barth, M.M. and Zhuang, H. 2003. Fresh-cut vegetables. In Agriculture Handbook 66, The commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks ed. by USDA.
Hildebrand, D.F., Zhuang, H., Kemp, T.R., and Andersen, R.A. 1995. C6-Aldehydes in plant leaves and preliminary information on the in vivo control of their formation. In 'Handbook of Plant and Crop Physiology' M. Pessarakli ed. pp 313-335. Marcel Dekker, Inc. New York, Basel, Hong Kong.
PUBLICATIONS:
Zhuang, H., Brereton, E., Romig, W., Sapers, G., Hotchkiss, A., and Revear, L. 1998. Variation of volatile profiles in fresh-cut produce packages associated with SPME fibers during storage. IFT Annual Meeting 1998. Atlanta, Georgia.
Zhuang, H., Brereton, E., Romig, W., Sapers, G., Hotchkiss, A., and Revear, L. 1998. Developing A quantitative GC-SPME method for study of volatile formation of fresh-cut apples in polymeric bags. IFT Annual Meeting 1998. Atlanta, Georgia.
Zhuang, H., Kemp, T.R., Andersen, R.A. and Hildebrand, D.F. 1996. Impact of alteration of PUFA levels on C6-aldehyde formation of Arabidopsis leaves. Plant Physiol. 111: 805-812.
Zhuang, H., Hildebrand, D.F., and Barth, M.M. 1997. Temperature influenced lipid peroxidation and deterioration in broccoli buds during postharvest storage. Postharv. Biol. Tech. 10: 49-58.
Zhuang, H., Hildebrand, D.F., and Barth, M.M. 1995. Senescence of broccoli buds is related to changes in lipid peroxidation. J. Agric. Food Chem. 43: 2585-2591.
Zhuang, H., Barth, M.M., and Hildebrand, D.F. 1994. Packaging influenced total chlorophyll, soluble protein, fatty acid composition and lipoxygenase activity in broccoli florets. J. Food Sci. 59: 1171-1174.
Zhuang, H., Kemp, T.R., Andersen, R.A., and Hildebrand, D. F. 1992. Developmental change in C6-aldehyde formation by soybean leaves. Plant Physiol. 100: 80-87.
Zhuang, H., Hildebrand, D.F., Kemp, T.R., and Andersen, R.A. 1991. Effects of poly-unsaturated free fatty acids and esterified linoleoyl derivatives on oxygen consumption and C6-aldehyde formation with soybean seed homogenates. J. Agric. Food Chem. 39: 1357-1364.
Zhuang, H., and Barth M.M. 1999. Control of browning discoloration in tray-packed fresh-cut iceberg lettuce. IFT Annual Meeting 1999. Chicago, IL.
Zhuang, H., Marimesco, O., Fallic, E. and Barth, M.M. 1997. Quality changes in broccoli spears during 14 d commercial transport and storage IFT Annual Meeting 1997. Orlando, FL.
Zhuang, H., Hildebrand, D.F., and Barth, M.M. 1995. Evidence that methyl jasmonate induces senescence of broccoli buds through stimulation of lipid peroxidation. National Plant Lipid Cooperative Meeting 1995. South Lake Tahoe, CA.
Zhuang, H., Hildebrand, D.F., and Barth, M.M. 1996. Methyl jasmonate influence on quality, physiology and volatile formation in broccoli florets. IFT Annual Meeting 1996. New Orleans, LA.
Zhuang, H., Hildebrand, D.F., and Barth, M.M. 1996. Short-term ozonated water treatment affects quality and physiology of broccoli during postharvest storage. IFT Annual Meeting 1996. New Orleans, LA.
Zhuang, H., Hildebrand, D.F., and Barth, M.M. 1995. C6-Aldehyde formation by broccoli buds during postharvest storage. IFT Annual Meeting 1995. Anaheim, CA.
Zhuang, H., Hildebrand, D.F., and Barth, M.M. 1995. Changes in antioxidant defense system in relation to quality maintenance of broccoli buds during postharvest storage. IFT Annual Meeting 1995. Anaheim, CA.
Zhuang, H. and Hildebrand, D.F. 1992. Changes in lipoxygenase pathway enzyme activities during soybean fruit development. Plant Physiol. 99 (1): 113.
Fan, X. Niemera, B.A., Mattheis, J.P., Zhuang, H., Sokorai, K.J.B. and Olsen D. 2004. Quality of Fresh-cut Apple Slices as Affected by Ionizing Radiation and Calcium Ascorbate Treatment. J. Food Science.
Barth, M.M. and Zhuang, H. 1996. Packaging design affects antioxidant vitamin retention and quality of broccoli florets during postharvest storage. Postharv. Biol. Tech. 9: 141-150.
Barth, M.M., Weston, L., and Zhuang, H. 1995. Influence of clomazone herbicide on postharvest quality of processing squash and pumpkin. J. Agric. Food Chem. 43: 2389-2393.
Hildebrand, D.R., Zhuang, H., Deng, W., Kemp, T.R., and Andersen R.A. 1991. Alteration of fatty acid peroxidation product formation in plant tissues. Plant Physiol. 96(1): 27.
Auge, C., Zhuang, H., and Barth, M.M. Packaging and temperature influences on ethanol accumulation and quality characteristics of packaged fresh-cut lettuce and green peppers. IFT Annual Meeting 2000. Dallas, TX.
Hildebrand, D.F., Zhuang, H., Kemp, T.R., and Andersen, R.A. 1991. Regulation of fatty acid peroxidation. International Plant Mol. Biol. Meetings. Tucson, AR.
Hildebrand, D.F., Zhuang, H., Kemp, T.R., Andersen, R.A., and Loughrin, J.H. 1990. Control of C6-aldehyde formation in plant tissues. In 'Plant Lipid Biochemistry: Structure & Utilization' by P. Quinn and J.L. Harwood, eds. Plenum Publishing Co., London. pp 307-309.
Hildebrand, D.F., Zhuang, H., Kemp, T.R., Andersen, R.A., Grayburn, W.S., and Collins, G.B. 1990. Biotechnological alterations of lipid metabolism in plants. Third International Symposium on Biotechnology and Nutrition. Univ. Maryland/USDA/Du Pont.
Barth, M.M. and Zhuang, H. 1997. Quality preservation in broccoli florets stored in consumer refrigerators with relative humidity control. IFT Annual Meeting 1997. Orlando, FL.
Barth, M.M. and Zhuang, H. 1996. Changes in color, respiration, and ethylene formation of broccoli florets and stalks during low temperature. IFT Annual Meeting 1996. New Orleans, LA.
Lewis, L., Zhuang, H. Payne, F.A. and Barth, M.M. 1996. Beta-carotene content and color assessment in ozone-treated broccoli florets during modified atmosphere packaging. IFT Annual Meeting 1996. New Orleans, LA.
