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Muxin Zhao, PhD (she/her/hers)

Agronomist
North Dakota State University
Fargo, ND, United States

Muxin Zhao is an agronomist at North Dakota State University (NDSU), where she recently completed her Ph.D. in Cereal Science. Her research focuses on developing healthier fat alternatives for food products through the use of oleogels—structured oils that can replace fully hydrogenated fats banned by the FDA. By improving the oxidative stability of oleogels, her work aims to enhance the nutritional profile of baked goods such as cookies and cakes, without compromising their texture or shelf life.
During her doctoral studies, Muxin utilized advanced analytical tools such as electron paramagnetic resonance (EPR), gas chromatography (GC-FID), and lipid oxidation assays to investigate the formation of free radicals and other oxidative markers. Her work offers a novel perspective on early-stage oxidation in oleogel systems and has been published in leading journals such as Food Chemistry.
Muxin has a strong academic background in food chemistry, lipid science, and cereal product development. She is also experienced in protein, nutrition, and sensory evaluation. Over the past several years, she has served as a graduate assistant and researcher at NDSU, gaining valuable experience in both experimental research and scientific communication. Now working as an agronomist, Muxin continues her mission to develop functional, health-oriented food systems and looks forward to engaging with peers at conferences like AOCS to exchange ideas and foster future collaborations.

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