ZHOU Hanzhang

Research Fellow, Mechanobiology Institute, National University of Singapore

hanzhang-zhou@nus.edu.sg
National University of Singapore

Zhou Hanzhang

Research Fellow

Principal Investigator

Yu Hanry

Research Areas

New Approach Methodologies (NAMs) for novel food safety testing, Organ-on-chip, Cultivated meat

Qualifications

  • PhD (Integrative Sciences & Engineering), National University of Singapore
  • BSc (Hons) in Food Science and Technology, National University of Singapore

Biography

I am a translational scientist with a passion for cross-disciplinary research. My previous work centered on cultivated meat, a field that bridges food science and cell biology. I now continue this work in an expanded scope, developing a robust human liver-heart microphysiological system for the safety assessment of cultivated meat. Through my research, I intend to pave the way for the safe introduction of novel foods to consumers.

Technical Skills

Cell biology, Bioprocessing, Food Science, Flavour Science, Organ-on-chip, Microphysiological Systems

Selected Publications

  1. Zhou, H., Loo, L. S. W., Ong, F. Y. T., Lou, X., Wang, J., Myint, M. K., Thong, A., Seow, D. C. S., Wibowo, M., Ng, S., Lv, Y., Kwang, L. G., Bennie, R. Z., Pang, K. T., Dobson, R. C. J., Domigan, L. J., Kanagasundaram, Y., & Yu, H. (2025). Cost-effective production of meaty aroma from porcine cells for hybrid cultivated meat. Food Chemistry (IF = 9.8), 473, 142946.
    https://doi.org/10.1016/j.foodchem.2025.142946
  2. Bennie, R. Z., Ogilvie, O. J., Loo, L. S. W., Zhou, H., Ng, S. K., Jin, A., Trlin, H. J. F., Wan, A., Yu, H., Domigan, L. J., & Dobson, R. C. J. (2025). A risk-based approach can guide safe cell line development and cell banking for scaled-up cultivated meat production. Nature Food (IF = 21.9), 1–6.
    https://doi.org/10.1038/s43016-024-01085-9
  3. Wu, X., Lou, X., Zhou, H., Raymond, J. J., Kwang, L. G., Ong, F. Y. T., Springs, S. L., & Yu, H. (2024). Detection and absolute quantification biosensing tools for food authentication: CRISPR/Cas, digital CRISPR and beyond. Trends in Food Science & Technology (IF = 15.4), 145, 104349.
    https://doi.org/10.1016/j.tifs.2024.104349
  4. Lou, X., Wang, J., Kwang, L. G., Zhou, H., Ong, F. Y. T., Ng, S., & Yu, H. (2024). Perforated imprinting on high moisture meat analogue confers long range mechanical anisotropy resembling meat cuts. npj Science of Food (IF = 7.8), 8(1), 106.
    https://doi.org/10.1038/s41538-024-00344-0
  5. Ogilvie, O. J., Bennie, R. Z., Trlin, H. J. F., Loo, L. S. W., Zhou, H., Jin, A., Oh, J. K., Dobson, R. C. J., Yu, H., & Domigan, L. J. (2024). Interdisciplinary methods for analysing food matrix structures of hybrid cell-based meats: A review. Food Structure (IF = 5.9), 39, 100361.
    https://doi.org/10.1016/j.foostr.2023.100361
  6. Toh, D. W. K., Lee, W. Y., Zhou, H., Sutanto, C. N., Lee, D. P. S., Tan, D., & Kim, J. E. (2021). Wolfberry (Lycium barbarum) Consumption with a Healthy Dietary Pattern Lowers Oxidative Stress in Middle-Aged and Older Adults: A Randomized Controlled Trial. Antioxidants (IF = 6.6), 10(4), 567.
    https://doi.org/10.3390/antiox10040567

Other Professional Involvements

  • Consulting & Events Lead, Biotech Connection Singapore (BCS)