My key research interest is to study natural molecules that contribute to the sensory attributes of food and wine, and their influence on human health. I study grapevine rootstock, root-soil-microbe interaction, and their impact on sensory important grape metabolites. I investigate the biochemistry of natural molecules in food, their anti-inflammatory effect and regulatory effect on antibiotic resistant bacteria.

Managing antibiotic resistance using food molecules

Our research group is dedicated to exploring and harnessing the molecular potential of naturally derived small molecules and peptides to combat antimicrobial resistance. We integrate advanced computational tools—including molecular docking, molecular dynamics simulations, and AI-guided protein design—to investigate how natural compounds from food source interact with key bacterial proteins involved in antibiotic resistance and horizontal gene transfer within the gut microbiome.

Flavour chemistry and sensory evaluation

Flavour is a key attribute for high-quality food and wine, which could influence consumer acceptance and the market price of food products. My team investigates the influence of agronomy and processing parameters on the flavour important biomolecules in food and beverage.

Functional food and bioactive molecules

Bioactive molecules such as phenolics, phenolic amides, alkaloids, and terpenes are naturally present in different food ingredients. My team isolates and analyses targeted functional molecules from natural food ingredients and investigates their transformation during food processing, as well as their effects on the physiochemical properties and safety of food products. We assess their bioavailability using in vitro digestion and Caco-2 cell absorption models. We further evaluate their functionality, such as antioxidant and anti-inflammatory properties, using cellular models.

Root-soil-microbe interaction of grapevine

Microbial terroir reflects the diversity of microorganisms in different vineyards across grapevine growing regions. Vineyard microorganisms can regulate grapevine physiology through interaction with the root system, eventually finding their way to the fermentation tank and influencing the winemaking process. My team investigates the impacts of different rootstock systems on grapevine physiology and their interaction with rhizosphere microorganisms. We further isolate and identify key microorganisms from vineyard soil and investigate their functionality in regulating grape growth, and tolerance to drought and salinity. These microorganisms would be further developed into biofertilizers to benefit grape growers.

Dr

Pangzhen Zhang

Senior Lecturer (Food and Wine Science)

School of Agriculture, Food and Ecosystem Sciences

Dr

Pangzhen Zhang

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Faculty of Science

Dr

Pangzhen Zhang

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