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