Dr. Feng received a B.E. degree and a Postgraduate Certificate both in Chemical Machinery Engineering (or an equivalent of Mechanical Engineering with a minor in Chemical Engineering in the U.S.) from the Dalian University of Technology in 1982 and 1987, respectively. After about ten years of teaching and research at universities in China, he worked as a Research Officer in the Department of Chemical and Materials Engineering at the University of Auckland, New Zealand for about two years. He continued his education at Washington State University, where he received a Ph.D. in Food Engineering in 2000. He joined the Department of Food Science and Human Nutrition as an Assistant Professor in 2001. Dr. Feng’s research interests include high intensity ultrasound (power ultrasound) and its application in food processing and preservation, enhancing the safety and quality of fresh and fresh-cut produce, novel deconstruction methods for biofuel production from biomass, new extraction and separation techniques, dielectric heating and its application in food processing, and novel drying technologies. His previous research activities also involved work with fluid mixing and the analysis of pressurized components. Dr. Feng is a member of the Institute of Food Technologists (IFT), the American Institute of Chemical Engineers (AIChE), and the American Society of Agricultural and Biological Engineers (ASABE).
Dr. Feng investigates new physical and chemical treatments to increase food safety and quality. He explores how innovative food processing methods contribute to enhanced nutrition in foods, and how novel engineering approaches improve processing efficiency sustainability and product quality.