Dr. Weihua (Wade) Yang

Assistant Professor

Food safety and quality are traditionally the two sides of a balance with respect to food processing and preservation operations. Safe foods often connote over-cooked or over-processed, while good quality is usually connected with under-processed or perishable. Innovative/novel food processing and preservation technologies aim to ensure food safety while enhancing food quality.

Dr. Yang directs his research efforts towards developing innovative/novel food processing and preservation technologies, including pulsed UV lights, power ultrasound, pulsed electric fields, ultrahigh pressure, and dense phase carbon dioxide, to improve and ensure both the safety and quality of seafood, fruits, vegetables and other perishables.

Dr. Yang’s current research is focused on pulsed UV light and power ultrasound applications. Examples of his recent research projects:

  • Reduction of allergens in seafood, peanut butter, milk and soybean by pulsed UV lights and development of hypoallergenic products
  • Inactivation of Listeria Monocytogenes Scott A and enrichment of Vitamin D2 in slices of white button mushroom by pulsed UV lights
  • Power ultrasound enhanced extraction of xylan from lignocellulosic biomass and enzymatic conversion to xylo-oligosaccharide prior to ethanol production
  • Development of a novel tomato peeling process using power ultrasound





Weihua (Wade) Yang, Ph.D.