Kexue Zhu is a professor and doctoral supervisor at the School of Food Science and Technology, Jiangnan University. He received his PhD from the School of Food Science and Technology of Jiangnan University in 2006. From September 2012 to September 2013, he served as a visiting scholar at the University of Leuven in Belgium. He is also the deputy secretary-general of the Noodle Products Branch of the China Cereals and Oils Society, the executive director of the Noodle Products Branch of the Chinese Society of Food Science and Technology, and the director of the Wheat Branch of the China Grain Industry Association. His research interests are food, noodle, wholegrain foods, frozen dough, and gluten.