博士，助理研究员
工作经历：
2023.6-至今 上海中侨职业技术大学， 教师
2014.8-2023.6 中国水稻研究所， 助理研究员
学习经历:
2018.9-2023.1 浙江工商大学 食品科学 博士
2011.9-2014.3 南京财经大学 食品科学 硕士
2009.9-2011.7 临沂大学 生物科学 本科
科研情况：
主持及参与制定农业行业标准2项；参与国家自然科学基金1项，国家农产品质量安全风险评估重大专项3次，参与浙江省科技计划项目2次；发表SCI论文13篇，其中第一作者5篇，专利及实用新型专利20余篇。
科研成果：
1. Hu, Z., Yang, Y., Lu, L., Chen, Y., Zhu, Z., & Huang, J. (2021). Kinetics of water absorption expansion of rice during soaking at different temperatures and correlation analysis upon the influential factors. Food Chemistry, 346, 128912. （IF 8.8）
2. Hu, Z., Yang, H., Chaima, M., Fang, C., Lu, L., Hu, X., & Huang, J. (2020). A visualization and quantification method to evaluate the water-absorbing characteristics of rice. Food chemistry, 331, 127050. （IF 8.8）
3. Hu, Z., Tang, X., Liu, J., Zhu, Z., & Shao, Y. (2017). Effect of parboiling on phytochemical content, antioxidant activity and physicochemical properties of germinated red rice. Food chemistry, 214, 285-292. （IF 8.8）
4. Hu, Z., Shao, Y., Lu, L., Fang, C., Hu, X., & Zhu, Z. (2019). Effect of germination and parboiling treatment on distribution of water molecular, physicochemical profiles and microstructure of rice. Journal of Food Measurement and Characterization, 13(3), 1898-1906. （IF 3.4）
5. Hu, Z., Tang, X., Zhang, M., Hu, X., Yu, C., Zhu, Z., & Shao, Y. (2018). Effects of different extrusion temperatures on extrusion behavior, phenolic acids, antioxidant activity, anthocyanins and phytosterols of black rice. RSC Advances,8(13), 7123-7132. （IF 3.9）
6. Lu, L., Hu, Z., Hu, X., Li, D., & Tian, S. (2022). Electronic tongue and electronic nose for food quality and safety. Food Research International, 112214.（IF 8.1）
7. Lu, L., Hu, Z., Fang, C., Hu, X., & Tian, S. (2022). Improvement on the identification and discrimination ability for rice of electronic tongue multi-sensor array based on information entropy. Journal of the Electrochemical Society, 169(3), 037524. （IF 3.9）
8. Lu, L., Hu, Z., Hu, X., Han, J., Zhu, Z., Tian, S., & Chen, Z. (2021). Quantitative approach of multidimensional interactive sensing for rice quality using electronic tongue sensor array based on information entropy. Sensors and Actuators B: Chemical, 329, 129254. （IF 8.4）
9. Shao, Y., Hu, Z., Liu, C., Xu, Q., Zhang, H., Yan, Q., ... & Zhu, Z. (2021). Phenolic acids and phytosterols in rice grains and wheat flours consumed in five regions of China. Journal of Food Science, 86(5), 1878-1892.（IF 3.9）
10. Shao, Y., Hu, Z., Yu, Y., Mou, R., Zhu, Z., & Beta, T. (2018). Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice. , 239, 733-741. （IF 8.8）
农业行业标准：NY/T 3941-2021 粮食中植酸含量的测定 高效液相色谱法（第一完成人）
