报告题目：Interdisciplinary-collaboration in polymer science, rheology and food science: a case study on polysaccharides 报告人：Prof. Hongbin Zhang
Prof. Hongbin Zhang obtained his Ph.D in Shanghai Jiao Tong University in 1998. He worked as a postdoc in Osaka City University from 1998 to 2000. Currently, he is a professor at the Department of Polymer Science and Engineering, Shanghai Jiao Tong University. His research interests include polymer physical chemistry, rheology, polysaccharide solutions and hydrogels. He is a member of the editorial board of Food Hydrocolloids.