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Yaohua "Betty" Feng

Department of Food Sciences 

  • Assistant Professor of Food Science
765.494.0331
765.494.7953
Nelson Hall of Food Science (NLSN) Room 3171
745 Agriculture Mall Drive
West Lafayette, IN 47907

EDUCATION

Ph.D., Food Science, University of California, Davis

M.S., Food Sensory Science, University of California, Davis

B.S., Food Engineering, South China University of Technology, China

RESEARCH

Dr. Feng is dedicated to the research and extension of pre- and post-harvest interventions to enhance microbial safety of foods. She uses interdisciplinary tools to investigate gaps in food safety practice compliance and develop novel food safety strategies to empower food handlers and consumers to behavioral change. She is also interested in mitigating microbial contamination in food production by using innovative processing technologies and designing culturally tailored educational interventions. 

PROFESSIONAL ACTIVITIES

Member Institute of Food Technologist (IFT)

Member International Associations of Food Protection (IAFP)

Current Graduate Students and Research Lab Members

Tressie Barrett

Adley Tong

SELECT PUBLICATIONS

2017

Shankar, S., Feng, Y., Bruhn, CM., Barriers and Motivators for Food Irradiation Usage in The Meat Supply Chain, Food Control, submitted

2017

Feng, Y., O’Mahony, M., A cross-cultural study of American and Chinese consumers’ use of hedonic scales: Comparison of range shrinkage between 9-point hedonic scales and R-index ranking, Food Qual and Pref, V60, 138-144

2016

Feng, Y., Bruhn, CM., Health and Weight Management. Food safety education for people with diabetes and pregnant women: a positive deviance approach, Food Control, V66, 107-115

2016

Feng, Y., Bruhn CM., Marx, D. Evaluation of different food safety education interventions, British Food J., V118.4, 762-776

2016

Feng, Y., Bruhn, CM., Marx, D. Evaluation of the effectiveness of food irradiation messages, Food Prot. Trend, V36.4, 272-283

2015

Feng, Y., Gutiérrez-Salomón, A., Angulo, O., O’Mahony, M., Wichchukit, S. Data from ‘words only’ and ‘numbers only’ 9-point hedonic scales are not interchangeable for serial monadic as well as rank-rating protocols: Aspects of memory and culture. J of Food Quality and Preference, 2015, V41, 12-19

Selected Publications

Bruhn, C. M., Elder, G., & Boyden, D. (in press). Assessment of knowledge and behavior change of a high school Positive Deviance food safety curriculum. Journal of Food Science Education.

Yeung, H. F., Bruhn, C., Blackburn, M., Granthavorn, A., Martin, A., Mendoza, C., . . . Feng, Y. (2019). Evaluation of in-person and on-line food safety education programs for community volunteers. Journal of Food Control, 99, 34-9. doi:10.1016/j.foodcont.2018.12.021

Ramos, T., Shankar, S., & Bruhn, C. (2019). Meat irradiation technology usage: Challenges and recommendations from expert interviews. Journal of Food Protection Trends, 39(1), 84-93.

Bruhn, C. (2019). Motivators and barriers to cooking and refrigerator thermometer use among consumers and food workers. Journal of Food Protection, 82(1), 128-50. doi:0.4315/0362-028X.JFP-18-245

Whited, T., Feng, Y. B., & Bruhn, C. M. (2018). Evaluation of the high school food safety curriculum using a positive deviance model. Jorunal of Food Control, 96, 324-8. doi:10.1016/j.foodcont.2018.09.004

O'Mahony, M. (2017). A cross-cultural study of American and Chinese consumers’ use of hedonic scales: Comparison of range shrinkage between 9-point hedonic scales and R-index ranking. Journal of Food Quality and Preference, 60, 1388-144. doi:10.1016/j.foodqual.2017.04.004

Bruhn, C., & Marx, D. (2016). Evaluation of different food safety education interventions. British Food Journal, 118.4, 762-776. doi:10.1016/j.foodcont.2018.12.021

Bruhn, C., & Marx, D. (2016). Evaluation of the effectiveness of food irradiation messages. Journal of Food Protection Trends, 36.4, 272-283.

Bruhn, C. (2016). Health and Weight Management. Food safety education for people with diabetes and pregnant women: a positive deviance approach. Journal of Food Control, 66, 107-115. doi:10.1016/j.foodcont.2016.01.039

Gutierrez-Salmon, A., Angulo, O., & Wichchukit, M. (2015). Data from ‘words only’ and ‘numbers only’ 9-point hedonic scales are not interchangeable for serial monadic as well as rank-rating protocols: Aspects of memory and culture. Journal of Food Quality and Preference, 41, 12-19. doi:10.1016/j.foodqual.2014.11.004

Department of Food Science, 745 Agriculture Mall Drive, West Lafayette, IN 47907, (765) 494-8256

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