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Yaohua "Betty" Feng

Department of Food Sciences 

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


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


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. 


Member Institute of Food Technologist (IFT)

Member International Associations of Food Protection (IAFP)

Current Graduate Students and Research Lab Members

Tressie Barrett

Adley Tong



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


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


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


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


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


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

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

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