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Hong Yang, Ph.D.

• Ph.D. (2001) – The Pennsylvania State University, State College (Agricultural and Biological Engineering)
• M.S. (1997) – Oregon State University, Corvallis, (Food Science)
• B.A. (1990) – Sichuan Institute of Light Chemical Industry (Food Engineering)

• Developing value-added products
• Developing novel food processing technologies for inactivation of pathogens
• Rapid determination of pathogens by spectroscopy
• Rheological characterizations of food and agricultural products

• Institute of Food Technologists
• American Society of Agricultural and Biological Engineers

• Wilson, K., H. Yang, C.W. Seo, and W.E. Marshall, 2006. Select metal adsorption by activated carbon made from peanut shells. Bioresource Technology. 97, 2266-2270.
• Ibrahim, S.A., M.M. Salameh, S. Phetsomphou, H. Yang, and C.W. Seo, 2006. Application of caffeine, 1,3,7- Trimethylxanthine, to control Escherichia coli O157:H7, Food Chemistry. 99, 645-650.
• Yang, H., M.M. Paradkar, and J. Irudayaraj, 2005. Characterization of different edible oils and fats by FTIR, FT-NIR and FT-Raman Spectroscopy.Food Chemistry. 93, 25-32.
• Yang, H., J. Irudayaraj, S. Otgonchimeg, and M. Walsh, 2004.Rheological Study of Starch and Dairy Ingredient-Based Food Systems. Food Chemistry. 86 571-578.
• Yang, H. and J. Irudayaraj, 2002. Rapid detection of foodborne microorganisms on food surface using Fourier transform Raman spectroscopy. Journal of Molecular Structure. 646, 35-43.

• Development of granular activated carbon for wastewater treatment using North Carolina agricultural by-products, 2005. $456,400.
• Outreach program for small farms to learn new sanitization technology for washing vegetables,  2004. $10,000