Di Lu

PhD candidate in Food Science with a strong foundation in dairy and plant-based ingredient research, combined with several years of experience in international project coordination. Demonstrated expertise in experimental design and cross-functional collaboration, driving scientific innovation in food product development.

PhD project (Present)
Investigating formulation and functionality of plant protein-based and hybrid cheeses using dairy and plant proteins. Focus on protein modification (e.g., enzymatic hydrolysis), structure–function relationships, and the use of spectroscopy (e.g., Raman, FTIR), and rheology to characterize protein networks and cheese microstructure.

MBIE Endeavour Programme: Accelerated Evolution in Fermentation – AgResearch (2017–2022)
Supported consumer studies on fermented foods (focus groups, survey design, analysis).
Conducted high-throughput screening of evolved lactic acid bacteria, growth kinetics, carbohydrate use, and pH response

Master's degree project, CSIRO (2013-2014)
Studied heat stability of lactoferrin in liquid milk using Circular Dichroism (CD) to assess structural changes under thermal and iron saturation variations.

Developed an in vitro assay for cereal protein digestibility to simulate human digestion, compared processing effects (freeze-drying, high pressure processing, extrusion) on sorghum protein digestibility

Lu, D., Roy, D., Acevedo-Fani, A., Singh, H., Waterland, M., & Ye, A. (2026). Physical properties and microstructure of hybrid processed cheeses formulated with plant protein and milk protein ingredients. Food Hydrocolloids, 170, 111688. https://doi.org/https://doi.org/10.1016/j.foodhyd.2025.111688

Lu, D., Roy, D., Acevedo-Fani, A., Singh, H., & Ye, A. (2025). Investigation of various plant protein ingredients for processed cheese analogues: physical properties and microstructure compared with milk proteins. International Journal of Food Science and Technology, 60(1). https://doi.org/10.1093/ijfood/vvae018

Dupas de Matos, A., Hay, C., Low, J., Feng, J., Lu, D., Day, L., & Hort, J. (2021). Comparing liking and attitudes of Chinese immigrants in New Zealand towards drinkable yoghurt: an exploratory study. Food Quality and Preference, 94, 104299. https://doi.org/https://doi.org/10.1016/j.foodqual.2021.104299

Hay, C., de Matos, A. D., Low, J., Feng, J., Lu, D., Day, L., & Hort, J. (2021). Comparing cross-cultural differences in perception of drinkable yoghurt by Chinese and New Zealand European consumers. International Dairy Journal, 113, 104901. https://doi.org/https://doi.org/10.1016/j.idairyj.2020.104901

Manzano, A. M., Lu, D., Day, L., & Hort, J. (2020).  Chinese consumers’ preference for fermented dairy foods, Food New Zealand

Manzano, A. M., Lu, D., Day, L., & Hort, J. (2020).  Chinese consumers’ preference for fermented meat products, Food New Zealand

 Lu, D., Padayachee, A., McCann, T., & Day, L. (2014). Development of an in vitro assay to adequately assess plant protein digestibility. Journal of Nutrition & Intermediary Metabolism, 1, 43. https://doi.org/https://doi.org/10.1016/j.jnim.2014.10.159