Bio
Dr. Yaohua "Betty" Feng is an Associate Professor and Food Safety Extension Specialist in the Department of Food Science at Purdue University. Her research and Extension program focuses on human factors in food safety, risk communication, food safety education, and behavior change among consumers and food handlers. She leads interdisciplinary projects using surveys, qualitative methods, eye-tracking, virtual reality, and AI tools to understand decision-making and improve food safety communication across the food system.

Talk
Blue Food, Green Life: Transforming Seafood Systems for a Sustainable Future

Bio
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.

Talk
Opportunities and Challenges for AI in Post-Harvest and Food Processing Operations: In this webinar, Dr. Tang will share his perspectives on the opportunities and challenges of applying artificial intelligence (AI) in the US post-harvest and food processing operations. He will discuss key industry concerns regarding AI adoptation and highlight its potential to enhance food safety, reduce food waste , and improve the production of healthier foods.

Bio
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.