Our research group focuses on applied and fundamental study of food engineering and food safety. In the food engineering area: 1) food processing, especially fisheries processing, including development of value-add products and usage of by-products is explored; 2) nanostructures of fish gelatins are determined and relationships between the nanostructures and physical properties are established; 3) surface-enhanced Raman spectroscopy (SERS) coupled with novel gold nanotextured substrates for rapidly detecting and discriminating among some bacterial spores is being explored; and 4) design and development of a new portable SERS device is currently in progress. In the food safety aspect: 1) emphasis is placed on food supply chain management, traceability systems using RFID technology, and risk assessment; and 2) continued application and development of classic food safety programs such as good manufacturing practices (GMPs) and hazard analysis and critical control points (HACCP).

MBA, Washington State University, Management Information Systems, 2003
PhD, Washington State University, Engineering Science, 2002
MS, University of Washington, Seattle, Engineering, 1999
BS, Shanghai Fisheries University, China , Engineering, 1990
biological engineering