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).
Ph.D. Washington State University, 2000
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.
FSHN 460 - Food Processing Engineering
FSHN 595 - Advanced Food Processing
FSHN 462 - Food Processing
FSHn 461 - Food Processing
Funk award for Excellence in Research, College of Agricultural Consumer Environmental Sciences, University of Illinois
Other Honors and Awards
The Skellerup Award from the Institution of Professional Engineers in New Zealand
Raviyan P, Zhang Z, Feng H. 2005. Ultrasonication for tomato pectinmethylesterase inactivation: effect of cavitation intensity and temperature on inactivation, Journal of Food Engineering 70: 189-196.
Wang H, Feng H, Luo Y. 2007. Modeling of the effect of washing solution flow conditions on Escherichia coli O157:H7 population reduction on fruit surfaces, Journal of Food Protection, 70: 2533-2540.
Ugarte-Romero E, Feng H, Martin SE. 2007. Inactivation of Shigella boydii 18 IDPH and Listeria monocytogenes Scott A with power ultrasound at different acoustic energy densities and temperatures, Journal of Food Science, 72: 103â"107.
Wang B, Ezeji T, Feng H, Blaschek H. 2008. Sugaring-out: a novel phase separation and extraction system, Chemical Engineering Science, 63: 2595-2600.
Lee H, Zhou B, Liang W, Feng H, Martin SE. 2009. Inactivation of Escherichia coli cells with sonication, manosonication, thermosonication, and manothermosonication: Microbial responses and kinetics modeling. Journal of Food Engineering, 93: 354-364.
Dhamole PB, Wang Z, Liu Y, Wang B, Feng H. 2012. Extractive fermentation with non-ionic surfactants to enhance butanol production, Biomass and Bioenergy, DOI: 10.1016/j.biombioe.2012.02.007.
Fransisca L, Feng H. 2012. The effect of surface roughness on inactivation of Escherichia coli O157:H7 by a novel sanitizer on surfaces of alfalfa, broccoli, and radish seeds. Journal of Food Protection, 75:261Ã¢â¬â269.