Our Team

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Dr. Feng

Dr. Feng is an assistant 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.

PhD Students

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Han Chen

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.

Master Students

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Zachary Berglund

My name is Zachary Berglund, I graduated from Purdue ABE in 2020 and since then have had experience working in agriculture at a small robotics start-up and then as a medical technician at a contract research organization. My personal interests vary from synthetic biology, biosafety, and ethics to fermentative processes, home brewing, and food safety. Currently, I’m studying in Feng’s Lab as a master’s student and plan to graduate in 2023. My research aims to understand the barriers and advantages of digital food safety trainings with a focus for small scale food processors.

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Maeve Swinehart

My name is Maeve Swinehart, and I graduated with a BSc in Biological Sciences from the University of Notre Dame in 2021. Since the summer, I have been conducting research on the food safety implications of homemade nut-based dairy alternatives and soaked nuts with Dr. Feng. Starting in spring 2022, I will pursue my MS in Dr  Feng’s lab. I look forward to continue my research on tree nuts and military veteran farmers over the next two years.

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Keyshla M. Narváez-Dávila

My name is Keyshla M. Narváez-Dávila. I received a BSc in Industrial Microbiology from the University of Puerto Rico (UPRM) in 2020. I started my master’s at UPRM as well but decided to transfer to Purdue University to complete my Master’s in Food Science. During the summer, I’ll be working with Dr. Feng on a project about how situational factors affect consumers’ risk perceptions when selecting food items at a restaurant. I’m excited to explore the social aspects of food science and understand the implications these findings can bring.

Undergraduate Students

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Isabelle Yates

My name is Isabelle Yates, and I am currently a sophomore studying Biological Engineering at Purdue. I have always had an interest in food safety and ways to make our food safer. I look forward to working with Dr. Feng and everyone else in the lab to help improve food safety and keep our community informed!
Minghao

Minghao He

My name Minghao He, and I'm going to be a sophomore in food science major this Fall! I'm currently assisting Han in the Wood Ear Mushroom project and I'm looking forward to participate in more research in the future!

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Ella Bryan

My name is Ella and I am currently a sophomore studying food science at Purdue. This is my first time in a research lab, and I am excited to assist Dr. Feng and others with projects to improve food safety in our community.

Linkedin: https://www.linkedin.com/in/isabella-bryan

Summer Interns

Elma

Elma K- Manu

Elma is a field researcher with a master's degree in Food Science (MPhil) from the University of Ghana. Her research interests includes, consumer and food sensory science, food and nutrition policy, food security and survey research methods.

Her goal for this internship is to learn about research methodologies being developed and adapted in ensuring effective and sustainable food safety education initiatives

Autumn

Autumn Stoll

My name is Autumn Stoll and I am from Seattle. I graduated with a Bachelors 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. This summer I will be assisting current Masters and PhD candidates with their research, specifically the military veteran farmers project and the labs food safety social media platforms. I hope to learn both technical and professional skills from Dr. Feng's lab that I can apply to my masters program in the future.

Samuel

Samuel Jacundino

Samuel Jacundino is pursuing major in food engineering in Brazil, at the University of Campinas (Unicamp), he did an internship in Logistics at Ajinomoto Co and in the academic area he supported a Project on the analysis of the profile of minerals in specialty coffees in Brazil to determine the origin.  This period at Purdue will be very useful to acquire new knowledge and connect with the ones already learned, especially to understand more about how to contribute in different ways in the food chain.

Visiting Students

There are currently no visiting students in the lab.