Our Team

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.

My name is Han and I'm currently a Ph.D. student in Dr. Feng’s lab. I graduated from Purdue University with both my BCs and MSc in Food Science. I joined Dr. Feng's lab in my junior year as an undergraduate research assistant and continued as an MS student. During my master, my projects were to understand the barriers and needs of farmers in food safety and develop food safety education program for this niche population. Currently, I am pursuing my Ph.D. degree and my research interests are food safety culture assessment and cross-culture food safety education.

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 will start my Ph.D. this spring'23, working to develop a virtual food safety education program for small scale food processors.

My name is Autumn Stoll and I am from Seattle, Washington. I graduated with a Bachelor of Science in Food and Nutrition from San Diego State University in 2019. After graduation, I served with AmeriCorps as a Nutrition Coordinator at a shelter for houseless youth in Downtown Seattle. I started as an intern in Dr. Feng's lab this summer. I have been conducting research regarding military veteran farmers and produce drying processors to assess their food safety education needs and develop extension programs to address those needs.  In Spring 2023, I will start pursuing my MS in Dr. Feng's lab.

My name is Fanny Gozzi, I am from Lyon, France. I graduated with an MS in Nutrition and Health from the University of Burgundy, France in 2020. After graduating, I took Food Safety and Quality courses at K-State, which confirmed my interest in the topic. I joined Dr. Feng’s lab this summer as a visiting scholar. My main research is on the influencing factors of home apple drying practices. I am also part of the “Blue is Green” project which aims to increase the production of nutritious, and affordable blue foods with minimum impact on the environment. I look forward to continuing to learn and take part in research and extension of Food Safety programs past this internship.

My name is Claudia Guillen and I am a sophomore studying Food Science. I am interested in food safety and its effects on the environment. Because I really enjoyed my experiences in the food processing lab, I would like to expand my horizons in this field by joining this research lab. This year I also joined Pilot Plant in FEMI that I am looking forward to learn more about on-field work.

My name is Shams Adigozalzade, I am a sophomore in Food Science. I joined Feng Lab last year to be involved in food safety control as I am really passionate about the quality of the food. I am also a website manager and work with graduate students on interviews, social media, and events. I am really interested in working with people and informing people about the food safety importansce issues. 

My name is Claudia, and I'm a Visting Scholar in Dr. Feng's lab. I'm from Peru, and I received my bachelor's degree in agro-industrial civil engineering at the Adventist University of Chile in 2011. My research there focused on the microbiological development of antimicrobial films for Food products. I spent several years processing olives as a quality control supervisor. In 2014, I completed my master's degree in international management from the Private University of Tacna, in association with Montesquieu Bordeaux IV University in France. I'm excited about the opportunity to work in Dr. Feng’s lab, to learn more about food safety, and to develop my research.