Main Discipline(s):
Main Professional Societies:
Affiliation(s):
- Food Science
- Nutrition
- Food technology
- Food safety and Regulation
- Institute of Food Technologist (IFT)
- American Association of Cereal Chemists International (AACC International)
- HACCP Alliance
- FSPCA
- Wayne State University, Department of Nutrition and Food Science
Both my Master and Ph.D. research were focused on applying new technologies to produce healthy foods. My master research was to produce plant based meat using twin screw extruders. My PH. D. research studied how to apply vacuum drying technology to produce snack chips without deep-fat frying but retaining chip like properties.
Although my current work focuses on Food Science and Food Safety teaching and training, I still put a lot of my effort into my research on how the processing and storage conditions affect food products. One of these topics is about how processing and storage conditions affect nitrate /nitrite and nitrosamine content in vegetable and processed meat products and its effect on human health.
I am also holding food safety training such HACCP training and PCQI training for personnel from food industries, as well as helping food industry in the Detroit area for food safety assurance.
My education background was focused on food engineering and food processing, and focused especially on applying new technology to develop healthy new foods. Continuing my research and teaching, and based on demand from food industry, I started to do more work on food safety and how the effects of processing on food products.
Fruits, vegetables, and other plant-based foods are rich in bioactive phytochemicals that may promote health benefits beyond basic nutrition and reduce the risk of developing chronic diseases. I am planning to get into a new research area on the understanding of how food and its bioactive component affect human health, especially in terms of chronic diseases. I am also trying to develop new food products which contain certain bioactive component that may help people control some chronic diseases such as diabetes, high blood pressure or obesity through daily diet.
I also would like to introduce one of my books, Introduction of Food Science. This book overviews and outlines the chemical, physical and biological properties of foods, and how these properties affect their keeping quality, nutritional and organoleptic values
.
Dr. William Kerr and Dr. Fu-hung Hsieh, my PH. D. and Master supervisor. They brought me into this scientific field and are guides in my career. Day-by day, the scientists who surround me, especially women scientists and engineers, inspire me a great deal.