Our Team
Dr. Betty Feng
Department of Food Science
Associate Professor and Extension Specialist
Dr. Feng is an associate professor of food science at Purdue University. Feng’s research program explores cultural, social, and environmental factors that affect food safety behaviors. The goal of Dr. Feng’s research program is to identify barriers to understanding food safety issues and evaluate strategies that empower stakeholders to make science-based decisions. By using both qualitative and quantitative research methods and working with farmers, food workers, and consumers, Dr. Feng’s work can increase the knowledge of different sectors of the food supply chain: which include consumers, food processors, retailers and the policymakers.
Postdoctoral researchers
Han Chen
Department of Food Science
Post Doctoral Researcher
My name is Han Chen, and I am currently a post-doctoral researcher in the lab. I earned both my M.S. and Ph.D. degrees in Food Science from Purdue University. I first joined Dr. Feng's lab in 2018 as an undergraduate research assistant, where I began learning bout how human factors influence food safety and what drives changes in people's behavior. This experience inspired me to pursue my graduate degrees in the lab and continue exploring how research can be leveraged to address real-world food safety challenges. My research focuses on food safety culture, risk communication, and program evaluation. During my Ph.D., I primarily worked with low-moisture food products, seeking to understand the research and extension needs of the low-moisture food industry and food handlers, and exploring strategies to strengthen food safety culture and promote safer practices. Currently, I'm leading an eye-tracking study aimed at optimizing flour food safety messages on packaging to improve their accessibility and help consumers make informed decisions when handling raw wheat flour. Looking forward, I hope to continue building on my curiosity and passion to develop innovative strategies that improve food safety across the supply chain.
Elma Kontor-Manu
Department of Food Science
Post Doctoral Researcher
My name is Elma and I hold a master's degree (MPhil) in Food Science from the University of Ghana. My research interests include consumer food safety education, food security, food, and nutrition policy, and survey research methods. I joined Dr. Feng's lab this summer as an intern and worked on some consumer food safety educational programs, as well as writing good scientific papers. I started my Ph.D. on Spring'23, working to develop a virtual food safety education program for small scale food processors.
PhD Students
Fanny Gozzi
Department of Food Science
Graduate Research Assistant
My name is Fanny Gozzi. I graduated with an M.S. in Nutrition and Health from the University of Burgundy in France. After completing my degree, I pursued a certification in Food Safety and Quality offered by Kansas State University, which confirmed my interest in the field. In Spring 2024, I joined Dr. Feng’s lab to pursue a Ph.D. in Food Science. My research focuses on using innovative tools, such as virtual reality or documentary film, to enhance food safety education, with the goal of empowering consumers and reducing risk. I have always been deeply curious about how people learn, make decisions, and behave in everyday situations. For me, this work is more than research. It is a mission I am truly passionate about. It brings together science, human factors, and a desire to make a meaningful impact on public health.
Suyapa Fabiola Rojas
Department of Food Science
Graduate Research Assistant
My name is Suyapa Fabiola Rojas, and I am from Nicaragua. I hold a BSc in Food Science and Technology from the Pan-American Agricultural School (Zamorano), Honduras. I joined Dr. Feng’s lab as a visiting scholar in Spring 2023 and began pursuing my MS there in Fall 2024, focusing on stakeholders’ perspectives and practices in food safety. After graduating in Fall 2025, I continued my academic journey in the lab as a PhD student, where my research explores the food safety implications of powdered infant formula. I am passionate about advancing food safety research, particularly in human factors, and I look forward to growing my career and making meaningful contributions to the field.
Undergraduate Students
Ana Crane
Department of Food Science
Undergraduate Researcher
My name is Ana Crane and I am a senior double majoring in Food Science and Chinese with a minor in Fermentation Science. I was drawn to Dr. Feng's lab because I am interested in the social factors that influence food safety practices both at the consumer and industry level. I joined the lab in April 2024 and have loved the hands-on experiences it has offered me.
Emma Wu
Department of Food Science
Undergraduate Researcher
My name is Emma Wu and I'm a junior studying food science. I joined Dr. Feng's lab during my first semester in sophomore year after becoming interested in how consumer behavior affects food safety related to flour. I am especially passionate about how consumers affect food safety because I aim to become a culinary scientist that combines my knowledge with food education media. Projects I am currently working on include flour packaging eye-tracking, aquaponics VR experiences, writing scientific articles, and creating content for our lab’s social media.
Technician
Arni Bhunia
Department of Food Science
Researcher
My name is Arni, I am local to West Lafayette, and I graduated with a BS in Electrical Engineering from Purdue. I will be doing the Master of Business and Technology program during my remaining time at Purdue. While I pursue that, my interests in food science include utilizing innovative technologies such as VR and data science to further food safety education.