Yiwen ZHU

Research Fellow, Mechanobiology Institute, National University of Singapore

ywzhu@nus.edu.sg
National University of Singapore

Yiwen Zhu

Research Fellow

Principal Investigator

Yu Hanry

Research Areas

Cell-based Meat Flavour; Sensory Science; Food Flavour Perception

Qualifications

  • PhD, Food Science and Engineering, Shanghai Jiao Tong University, China
  • MSc, Food Science and Engineering, Shanghai Ocean University, China
  • BSc, Food Quality and Safety, Shanghai Ocean University, China

Biography

Zhu Yiwen obtained her Ph.D. from Shanghai Jiao Tong University under the supervision of Professor Yuan Liu. Her doctoral research focused on the psychophysics and physiological mechanisms of umami perception. She has developed expertise in bridging sensory evaluation with multidisciplinary approaches, including bioimaging and statistical modeling. Beyond academic research, she also possesses experience in industry collaboration and sensory standard development. At MBI, Yiwen joins Prof. Yu Hanry’s group to explore the frontier of sustainable food systems. Her current research integrates mechanobiology with sensory science to investigate how scaffolding materials and culture conditions influence the flavour profile and texture of cell-based meat.

Technical Skills

Sensory evaluation (QDA, JAR), psychophysics, statistical modeling (SEM, GLM), EEG bioimaging, salivary proteomics

Selected Publications

  1. Zhu, Y., Feng, X., et al. (2024). Umami Altering Salivary Proteome: A Study across a Sensitivity Spectrum on Subjects. Journal of Agricultural and Food Chemistry, 72 (23), 13451-13464. (Cover Paper)
  2. Zhu, Y., Feng, X., et al. (2024). Recovery of Flavor Perception and Umami Taste Sensitivity in Young Chinese Adults Following SARS-CoV-2 Omicron Infection: A Case-Control Series. Food Science and Human Wellness.
  3. Zhu, Y., Chen, S., et al. (2024). Classification of oolong tea varieties based on computer vision and convolutional neural networks. Journal of the Science of Food and Agriculture, 104(3): 1630-1637.
  4. Zhu, Y., Liu, J., & Liu, Y. (2023). Understanding the relationship between umami taste sensitivity and genetics, food-related behavior, and nutrition. Current Opinion in Food Science, 50: 100980.
  5. Zhu, Y., Li, X., et al. (2023). Multi-dimensional pungency and sensory profiles of powder and oil of seven chili peppers based on descriptive analysis and Scoville heat units. Food Chemistry, 411, 135488.