Food Science & Technology: Personnel

Yao-Wen Huang

Description of Research Interests

 

Aquatic food product technology.  Food safety and microbiology, advanced packaging system, shelf life extension, rapid pathogen detection using nanotechnology, by-product recovery and utilization, new product and process development.

Courses Taught

HONS(FRES) 1990H—Honors Colloquia Seminar
Attendance at University-sponsored lectures, symposia, colloquia, distinguished speaker series, and follow-up seminar meetings. Students will present written reports on lectures and discuss in seminars.

FDST 3000—Introduction to Food Science and Technology
The sources of raw materials; the processing, storage, and handling of processed foods; and the problems involved in the processing of these products.

FDST 4000—Food Science Seminar
Seminar on topics in Food Science.

FDST 4250/6250-4250L/6250L—New Food Product Development
New food product development, food constituents and functionality, ingredient functions and selection, sensory evaluation/application, dietary guidelines and food regulations affecting product development, new product development project management, protecting innovations, market testing.

FDST 6500—Proseminar in Food Science
Seminar on research methods with an emphasis on presentation and instructional techniques; required of all new Food Science graduate students.

FDST 8030—Seafood Technology
Fishery resources and availability as food, nutritive composition, postharvest biochemical and microbial changes, fishing and handling technology, chilling and freezing, dehydration/ smoking/salting, fermentation, canning, minced fish technology, aquaculture, quality and safety evaluation, distribution and marketing.

FDST 8500—Food Science Seminar
Discussion of selected topics in food science.

FDST 8910—Food Science Internship
Supervised on-site, hands-on experience in the food industry or in governmental agencies that regulate food. Non-traditional format: Student will be a full-time intern in operational food industry or governmental agency for a semester.

Selected Recent Publications

Suhalim, R.R., Huang, Y.W., and Chen, J.  2007.  Interaction of Escherichia coli O157:H7 E318 cells with the mucus of harvested channel catfish (Ictalurus punctatus).  LWT 40: 1266-1270.

Huang, J.R., Huang, C.Y., Huang, Y.W., and Chen, R.H.  2007.  Shelf-life of fresh noodles as affected by chitosan and its Maillard reaction products.  LWT 40:1287-1291.

Limroongreungrat, K. and Huang, Y.W.  2007.  Pasta products made from sweet potato fortified with soy protein.  LWT 40:200-206.

Huang, Y.W.  2007.  Identifying Critical Steps in the New Product Development Process.  In “Accelerating New Food Product Design and Development.”  (Topp et al. Editors) Blackwell Publishing, N.Y. Pages 183-194.

Chhabra, P., Huang, Y.W., Frank, J., Chemielewski, E., and Gates, K.  2006.  Fate of Staphylococcus aureus, Salmonella enterica Serovar Typhimurium, and Vibrio vulnificus in raw oysters treated with chitosan.  J. Food Prot. 69 (7): 1600-1604.

Siripongvutikorn, S., Thummaratwasik, P., and Huang, Y.W.  2005.  Antimicrobial and antioxidation effects of Thai seasoning, Tom-Yum.  LWT 38:347-352.

Huang, Y.W. and Huang, C.Y.  2005.  Gamma Linolenic Acid (GLA).  In “Nutraceutical and Specialty Lipids and their Co-Products.” (Shahidi, editor) CRC, UK, pages 167-177.

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