Dr. Betty Feng's research lab website:  https://ag.purdue.edu/foodsci/Fenglab/

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

Han Chen