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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

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


Awards & Honors

(2007) Undergraduate Leadership Award. South China University of Technology.

(2007) JinYao Scholarship. South China University of Technology.

(2007) Department Undergraduate Scholarship. South China University of Technology.

(2009) "Cup of Challenge" for College Student Research Innovative Award. South China University of Technology.

(2013) Jastro-Shield Research Award. University of California.

(2015) First Place Student Poster Presentation. California Department of Public Health.

(2016) Faculty Travel Award. California State University.

(2017) USDA NIFA Postdoctoral Research Fellowship. United States Department of Agriculture.

(2019) 2019-2020 Scholarship of Engagement Fellow. Purdue University.

Selected Publications

Bruhn, C. M., Elder, G., & Boyden, D. (2019). Assessment of knowledge and behavior change of a high school Positive Deviance food safety curriculum. Journal of Food Science Education. doi:10.1016/j.foodcont.2018.09.004

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. Journal 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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