Hao Feng
Professor
Department of Food Science and Human Nutrition
University of Illinois at urbana champaign
United States of America
Biography
Dr. Feng received a B.E. degree and a Postgraduate Certificate both in Chemical Machinery Engineering (or an equivalent of Mechanical Engineering with a minor in Chemical Engineering in the U.S.) from the Dalian University of Technology in 1982 and 1987, respectively. After about ten years of teaching and research at universities in China, he worked as a Research Officer in the Department of Chemical and Materials Engineering at the University of Auckland, New Zealand for about two years. He continued his education at Washington State University, where he received a Ph.D. in Food Engineering in 2000. He joined the Department of Food Science and Human Nutrition as an Assistant Professor in 2001. Dr. Feng's research interests include high intensity ultrasound (power ultrasound) and its application in food processing and preservation, enhancing the safety and quality of fresh and fresh-cut produce, novel deconstruction methods for biofuel production from biomass, new extraction and separation techniques, dielectric heating and its application in food processing, and novel drying technologies. His previous research activities also involved work with fluid mixing and the analysis of pressurized components. Dr. Feng is a member of the Institute of Food Technologists (IFT), the American Institute of Chemical Engineers (AIChE), and the American Society of Agricultural and Biological Engineers (ASABE).
Research Interest
Power ultrasound as a new food and bioprocessing modality, novel chemical and physical treatments for improving the quality and safety of fresh and fresh-cut produce, conversion of biomass for production of biofuel and value-added products, food dehydration, heat and mass transfer analysis, and determination of physical and transport properties of food and biological materials.
Publications
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Lee H, Kim H, Cadwalladera KR, Feng H, Martin SE. 2013. Sonication in combination with heat and low pressure as an alternative pasteurization treatment – effect on Escherichia coli K12 inactivation and quality of apple cider, Ultrasonics Sonochemistry, 20(4):1131-1138.
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Kentish S. Feng H. 2014. Applications of power ultrasound in food processing, Annual Review of Food Science and Technology, 5: 263-284.
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Palma Salgado S, Pearlstein AJ, Luo Y, Park HK, Feng H. 2014. Whole-head washing, prior to cutting, provides sanitization advantages for fresh-cut Iceberg lettuce (Latuca sativa L.), International Journal of Food Microbiology, 179: 18-23.
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Yu J, Engeseth NJ, Feng H. 2016. High Intensity ultrasound as an abiotic elicitor - effects on antioxidant capacity and overall quality of Romaine lettuce, Food and Bioprocess Technology, 9:262–273.
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Lee H, Yildiz G, dos Santos LC, Jiang S, Andrade JE, Engeseth NJ, Feng H. 2016. Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication, Food Hydrocolloids, 55: 200–209.
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Ding J, Yang T, Feng H, Dong M, Slavin M, Xiong S, Zhao S. 2016. Enhancing contents of γ‑aminobutyric acid (GABA) and other micronutrients in dehulled rice during germination under normoxic and hypoxic conditions, Journal of Agricultural and Food Chemistry, 64:1094−1102.
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Yildiz G, Rababah TM, Feng H. 2016. Ultrasound-assisted cutting of cheddar, mozzarella and Swiss cheeses – Effects on quality attributes during storage, Innovative Food Science and Emerging Technologies, 37: 1-9.
