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)
SELECT PUBLICATIONS
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2017
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Shankar, S., Feng, Y., Bruhn, CM., Barriers and Motivators for Food
Irradiation Usage in The Meat Supply Chain, Food Control, submitted
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2017
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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
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2016
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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
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2016
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Feng,
Y., Bruhn CM., Marx, D.
Evaluation of different food safety education interventions, British Food J.,
V118.4, 762-776
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2016
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Feng,
Y., Bruhn, CM., Marx, D.
Evaluation of the effectiveness of food irradiation messages, Food Prot. Trend,
V36.4, 272-283
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2015
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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
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