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Food Science & Technology: Personnel

Yen-Con Hung

Dr. Yen-Con Hung


Department of Food Science & Technology
University of Georgia
1109 Experiment St.
Griffin, GA 30223-1791

Office Phone: (770) 412-4739


Hung photo


Click below for more information on the research topics:

Electrolyzed water

Beef safety

Description of Research Interests

  • Determination and modeling of pathogen survival associated with seafood and poultry cooked by microwave ovens
  • High temperature and high pressure pasteurization for elimination of Salmonella and Listeria in liquid egg products
  • Modeling of beef patty cooking
  • Development of and optimization of combined processing technologies to preserve foods
  • Development of treatments using electrolyzed oxidizing water to kill foodborne pathogens on produce, meat and poultry
  • Improved processing technologies to increase cowpea utilization and improve nutrition
  • Modeling heat and mass transfer during cryogenic freezing for system and food quality optimization
  • Studies on the food cold chain
  • CA storage for shelf-life extension
  • Development of a value-added process for the retention of crispness in breaded shrimp
  • High-speed laser-based fruit and vegetable maturity and texture measuring systems
  • Using X-ray for on-line nondestructive sorting of watercore apples

Selected Publications

Jadeja, R., and Y.-C. Hung. 2014. Efficacy of near neutral and alkaline pH electrolyzed oxidizing waters to control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 from beef hides. Food Control 41:17-20.

Waters, B., and Y.-C. Hung. 2014. The effect of organic loads on stability of various chlorine-based sanitizers. Int. J. Food Science and Tech. 49:867-875.

Zhao, T., P. Zhao, D. Chen, R. Jadeja, Y.-C. Hung, M. P. Doyle. 2014. Reduction of Shiga toxin-producing Escherichia coli and Salmonella Typhimurium on beef trim by lactic acid, levulinic acid, and sodium dodecyl sulfate treatments. J. Food Prot. 77:1528-537.

Waters, B., and Y.-C. Hung. 2014. The effect of pH and chloride concentration on the stability and antimicrobial activity of chlorine-based sanitizers. J. Food Sci. 79:M622-M627.

Waters, B., J.M. Tatum, and Y.-C. Hung.  2014.  Effect of chlorine-based sanitizers properties on corrosion of metals commonly found in food processing environment.  J. Food Eng.  121:159-165.

Waters, B. and Y.-C. Hung.  2013.  Electrolyzed water: food safety applications.  In “Encyclopedia of Agricultural, Food, and Biological Engineering.”  2nd Ed.  D. R. Heldman, ed.  Taylor & Francis Group, NewYork. 

Waters, B., and Y.-C. Hung.  2013.  Evaluation of different methods for determination of properties of chlorine-based sanitizers.  Food Control.  30:41-47.

Yemmireddy, V.K., M.S. Chinnan, W.L. Kerr, and Y.-C. Hung.  2013.  Effect of drying method on drying time and physic-chemical properties of dried rabbiteye blueberries.  LWT – Food Sci. & Tech.  50:739-745.

Jadeja, R., Y.-C. Hung and J.M. Bosilevac.  2013.  Resistance of various shiga toxin-producing Escherichia coli to electrolyzed oxidizing water.  Food Control 30:580-584.

Jadeja, R. and Y.-C. Hung.  2013.  Influence of nalidixic acid adaptation on sensitivity of various Shiga toxin-producing Escherichia coli to EO water treatment.  LWT – Food Sci. & Tech.  54:298-301.

Basnet, P., R.P. Jadeja, Y-C Hung and Y.-P. Zhao.  2013.  The Growth of α-Fe2O3 Nanorod Arrays and their Biocidal Properties against Escherichia coli O157:H7 under Visible Light.  ACS Applied Materials & Interfaces.  5:2085-2095.

Pangloli, P. and Y.-C. Hung.  2013.  Reducing microbiological safety risk on blueberries through innovative washing technologies.  Food Control 32:621-625.

Pangloli, P. and Y.-C. Hung.  2013.  Effects of water hardness and pH on efficacy of chlorine-based sanitizers for inactivating Escherichia coli O157:H7 and Listeria monocytogenes.  Food Control 32:626-631.

Kim, M., J. Fischer, and Y.-C. Hung.  2012.  Effect of reconstituted apple juice with alkaline electrolyzed water on cell proliferation and apoptosis of HT-29 cells.  Journal of Food and Drug Analysis. 20 (Suppl. 1): 301-304.

Kim, C. and Y.-C. Hung.  2012.  Inactivation of E. coli O157:H7 on blueberries by electrolyzed water, ultraviolet light, and ozone.  J. Food Sci. 77(4): M206-211.

Waters, B., M. Amazonas, and Y.-C. Hung.  2012.  Electrolyzed oxidizing water generation methods.  J. Functional Water. 7(1): 1-13.

Yemmireddy, V.K., and Y.-C. Hung.  2012.  Drying characteristics of individually quick frozen (IQF) rabbiteye blueberries.  Applied Eng. In Agri. 28(6): 877-883.

Wang, M., Z. Xin, B. Tonnis, G. Farrell, D. Pinnow, Z. Chen, J. Davis, J. Yu, Y.-C. Hung, and G. A. Pederson.  2012.  Evaluation of sweet sorghum as a feedstock by multiple harvests for sustainable bioenergy production.  Journal of Sustainable Bioenergy Systems, 2, 122-137.


University of Georgia (UGA) College of Agricultural and Environmental Sciences (CAES)