Foods Webinar | Pathways to Transformation in Agri-Food Systems: From Consumer Choice to Producer Innovation
the chair
11th Foods Webinar
Pathways to Transformation in Agri-Food Systems: From Consumer Choice to Producer Innovation
This webinar, connected with the Foods Special Issue “Pathways to Transformation in Agri-Food Systems: From Consumer Choice to Producer Innovation,” will examine how consumer behavior, food processing, and technological innovation can support meaningful change across the agri-food system. Featuring presentations by Dr. Jen-Yi Huang and Dr. Juming Tang, the webinar will highlight research and practical perspectives on improving food quality, safety, sustainability, and production efficiency. Participants will learn how insights from consumers and advances in food technology can inform the development and adoption of innovative solutions that respond to emerging challenges and opportunities in modern food systems.
Date: 21 July 2026
Time: 11:00 am EDT | 5:00 pm CEST
Webinar ID: 898 3571 8086
Webinar Secretariat: journal.webinar@mdpi.com
Meet the Event Chair
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Meet Our Speakers
Prof. Dr. Jen-Yi Huang
Department of Food Science and Technology, The Ohio State University, OH, USA;
Prof. Dr. Jen-Yi Huang is the Dale A. Seiberling Endowed Professor of Food Engineering in the Department of Food Science and Technology at The Ohio State University, with a joint appointment in Food, Agricultural and Biological Engineering. His research advances food engineering and process innovation, including fluid flow, mixing, and food processing systems that improve efficiency, quality, and sustainability in food production.
Prof. Dr. Juming Tang
Department of Industrial & Systems Engineering, University of Washington, Seattle, WA, USA;
Dr. Juming Tang is the Frank Jungers Endowed Chair of the Department of Industrial and Systems Engineering at the University of Washington (UW) in Seattle, USA. Prior to joining UW in 2024, he was a Regents Professor and Distinguished Chair of Food Engineering at Washington State University, where he conducted research on advanced food preservation technologies, in particular thermal processing using microwave and radio frequency energy, pathogen controls in low moisture foods, and non-chemical post-harvest pest control using electromagnetic energy.
Dr. Tang has mentored over 50 PhD students and trained over 50 post-doctorate fellows and visiting scholars. His research has has resulted in 16 US and international patents licensed for global commercialization of 915 MHz microwave thermal processing systems. He has also served as consultant for major global companies. Dr. Tang was elected to the US National Academy of Engineering in 2021, and is a fellow of US National Academy of Inventors and Institute of Food Technologists.
Dr. Tang currently leads a cross-Pacific project supported by Amazon to develop AI-empowered platforms for cold-supply chains of perishable products, in collaboration with Tsukoba University, Japan. He also continues research on extending the shelf-life of whole grain meals for school programs, the military, and the general public.
Sponsors and Partners
Organizer
Pathways to Transformation in Agri-Food Systems: From Consumer Choice to Producer Innovation
Guest Editor: Dr. Yaohua Feng
Guest Editor Assistant: Dr. Han Chen
Deadline for Submission: 20 September 2026