職稱：副研究員（校聘）/碩士生導(dǎo)師

學(xué)歷：博士

電子郵件：xwei@fzu.edu.cn;weixinyao3@gmail.com

研究方向：食品微生物安全，低水分活度食品安全控制技術(shù)，預(yù)測食品微生物模型，新型食品控制加工技術(shù)。

教育工作經(jīng)歷：

2021年7月-至今：beat365在線體育官網(wǎng) | beat365在線體育官網(wǎng) |副研究員（校聘）（旗山學(xué)者）

2018年1月-2021年5月：美國內(nèi)布拉斯加大學(xué)林肯分校 | 食品科學(xué)與技術(shù)| 博士

2015年8月-2017年12月：美國內(nèi)布拉斯加大學(xué)林肯分校 | 食品科學(xué)與技術(shù)| 碩士

2011年9月-2015年7月：西北農(nóng)林科技大學(xué) | 食品科學(xué)與工程學(xué)院 | 食品科學(xué)與工程工程 | 本科

教學(xué)簡介：

暫無。

科研簡介：

現(xiàn)任職于beat365在線體育官網(wǎng)beat365在線體育官網(wǎng)、應(yīng)用生物技術(shù)研究所、beat365在線體育官網(wǎng)食品科學(xué)與工程專業(yè)的碩士生導(dǎo)師。目前已在國際權(quán)威學(xué)術(shù)期刊發(fā)表論文共計17篇，其中以第一作者發(fā)表的SCI論文9篇，多次在國內(nèi)外會議上進(jìn)行學(xué)術(shù)報告。主要從事農(nóng)產(chǎn)品、食品加工工程方向的科研工作。在微生物的熱致死機(jī)理、農(nóng)產(chǎn)品介電特性、射頻滅菌技術(shù)與產(chǎn)業(yè)化、非熱滅菌技術(shù)以及超高壓肉制品處理及保鮮技術(shù)等方向有較深入的研究。

社會兼職：

Food Research International, Food Control, Institute of Food Technologists, International Association for Food Protection評審專家

專業(yè)學(xué)術(shù)組織：

1.美國農(nóng)業(yè)與生物工程師學(xué)會會員

2.美國食品技術(shù)學(xué)會會員

3.美國食品保護(hù)學(xué)會會員

4.美國乳制品學(xué)會會員

科研項目：

beat365在線體育官網(wǎng)-旗山學(xué)者啟動基金 （2022-2025，主持）

beat365在線體育官網(wǎng)貴重儀器設(shè)備開放測試基金 （2022-2023，主持）

福建省中青年教師教育科研項目（科技類）（2022-2024，主持）

福建省教育廳-活性肽新型獸藥替代品關(guān)鍵技術(shù)開發(fā)與產(chǎn)業(yè)化（2021-2024，參與）

近五年發(fā)表的期刊論文：

1.Wei, X.,Verma, T., Danao, M. G. C., Ponder, M. A., & Subbiah, J. (2021). Gaseous chlorine dioxide technology for improving microbial safety of spices. Innovative Food Science & Emerging Technologies, 102783.https://doi.org/10.1016/j.ifset.2021.102783.

2.Wei, X.,Agarwal, S., & Subbiah, J. (2021). Heating of milk powders at low water activity to 95° C for 15 minutes using hot air-assisted radio frequency processing achieved pasteurization. Journal of Dairy Science. https://doi.org/10.3168/jds.2021-20449.

3.Wei, X.,Vasquez, S., Thippareddi, H., & Subbiah, J. (2021). Evaluationof Enterococcus faeciumNRRL B-2354 as a surrogate forSalmonellain ground black pepper at different water activities. International Journal of Food Microbiology, 109114.https://doi.org/10.1016/j.ijfoodmicro.2021.109114.

4.Wei, X., Lau, S. K.,Chaves, B.D.,Danao MC, Agarwal, S., & Subbiah, J. (2020). Effect of water activity on the thermal inactivation kinetics ofSalmonellain dairy powders. Journal of Dairy Science，18298.https://doi.org/10.3168/jds.2020-18298.

5.Wei, X., Chen, L,Chaves, B.D., Ponder, M. A., & Subbiah, J. (2020). Modeling the effect of temperature and relative humidity on the ethylene oxide fumigation ofSalmonellaandEnterococcus faeciumin whole black peppercorn. LWT.110091.https://doi.org/10.1016/j.lwt.2020.110742.

6.Wei, X., Agarwal, S., & Subbiah, J. (2020). Evaluation ofEnterococcus faeciumNRRL B-2354 as a surrogate forSalmonella entericain milk powders at different storage times and temperatures. Journal of Dairy Science,19190.https://doi.org/10.3168/jds.2020-19190.

7.Wei, X., Lau, S. K., Stratton, J., Irmak, S., & Subbiah, J. (2019). Radiofrequency pasteurization process for inactivation ofSalmonellaspp. andEnterococcus faeciumNRRL B-2354 on ground black pepper. Food Microbiology, 82, 388-397.https://doi.org/10.1016/j.fm.2019.03.007.

8.Wei, X., Lau, S. K., Reddy, B. S., & Subbiah, J. (2019). A microbial challenge study for validating continuous radio-frequency assisted thermal processing pasteurization of egg white powder. Food Microbiology, 103306.https://doi.org/10.1016/j.fm.2019.103306.

9.Wei, X., Lau, S. K., Stratton, J., Irmak, S., Bianchini, A., & Subbiah, J. (2018). Radio-Frequency Processing for Inactivation ofSalmonella entericaandEnterococcus faeciumNRRL B-2354 in Black Peppercorn. Journal of Food Protection, 81(10), 1685-1695.https://doi.org/10.4315/0362-028X.JFP-18-080.

10.Verma, T.,Wei, X.,Chaves, B. D., Howell Jr, T., & Subbiah, J. (2022). Antimicrobial efficacy of gaseous chlorine dioxide for inactivation of Salmonella and Enterococcus faecium NRRL B-2354 on dried basil leaves. LWT, 153, 112488.https://doi.org/10.1016/j.lwt.2021.112488.

11.Kar, A.,Wei, X., Majumder, K., Eskridge, K., Handa, A., & Subbiah, J. (2020). Effect of traditional and radiofrequency assisted thermal processing on the gel firmness of egg white powder. LWT, 110091.https://doi.org/10.1016/j.lwt.2020.110091.

12.Lau, S. K.,Wei, X.,Kirezi, N., Panth, R., See, A., & Subbiah, J. (2020). A comparison of three methods for determining thermal inactivation kinetics: a case study onSalmonella entericain whole milk powder methods for measuring thermal inactivation kinetics. Journal of Food Protection.https://doi.org/10.4315/JFP-20-232.

13.Chen, L.,Wei, X., Chaves, B. D., Jones, D., Ponder, M. A., & Subbiah, J. (2020). Inactivation ofSalmonella entericaandEnterococcus faeciumNRRL B2354 on cumin seeds using gaseous ethylene oxide. Food Microbiology, 103656.https://doi.org/10.1016/j.fm.2020.103656.

14.Chen, L.,Wei, X., Irmak, S., Chaves, B. D., & Subbiah, J. (2019). Inactivation ofSalmonella entericaandEnterococcus faeciumNRRL B-2354 in cumin seeds by radiofrequency heating. Food Control, 103, 59-69.https://doi.org/10.1016/j.foodcont.2019.04.004.

15.Verma, T.,Wei, X., Lau, S. K., Bianchini, A., Eskridge, K. M., Stratton, J. & Subbiah, J. (2018). Response surface methodology forSalmonellainactivation during extrusion processing of oat flour. Journal of Food Protection, 81(5), 815-826.https://doi.org/10.4315/0362-028X.JFP-17-347.

16.Verma, T.,Wei, X., Lau, S. K., Bianchini, A., Eskridge, K. M., & Subbiah, J. (2018). Evaluation ofEnterococcus faeciumNRRL B‐2354 as a Surrogate forSalmonellaDuring Extrusion of Low‐Moisture Food. Journal of Food Science,83(4), 1063-1072.https://doi.org/10.1111/1750-3841.14110.

17.Liu, S.,Wei, X.,Tang, J., Qin, W., & Wu, Q. (2021). Recent developments in low-moisture foods: microbial validation studies of thermal pasteurization processes. Critical Reviews in Food Science and Nutrition, 1-16.

受邀或參與的國內(nèi)外會議：

1.Wei, X., Sumargo F., & Danao MC. 2021.A challenge for high-pressure processing pasteurization of raw pet foods (Invited Speaker).American Feed Industry Association Annual Meeting, January 26, San Antonio, TX.

2.Wei, X.,Verma T., Danao MC，Ponder MA, & Subbiah, J. 2021.Gaseous Chlorine Dioxide Technology for Improving Microbial Safety of Spices. International Association for Food Protection Annual Meeting, July18-21, Phoenix, AZ.

3.Wei, X., Sumargo F., & Danao MC. 2021.Comparison of inactivation of Salmonella spp. by high-pressure processing in ground chicken meat sources used in raw pet foods. International Association for Food Protection Annual Meeting, July18-21, Phoenix, AZ.

4.Wei, X., Lau, S. K.,Chaves, B.D.,Danao MC, Agarwal, S., & Subbiah, J. 2020.Effect of water activity on thermal resistance ofSalmonellain dairy powders. International Association for Food Protection Annual Meeting, October 26-28, Cleveland, OH.

5.Wei, X.,Chen, L., Lau, S. K.,Irmak, S., Chaves, B.D., Danao MC., & Subbiah, J. 2020. Effect of temperature and relative humidity on ethylene oxide fumigation ofSalmonellaenterica andEnterococcus faeciumNRRL B-2354 in black peppercorn. American Society of Agricultural and Biological Engineers Annual International Meeting, July 13-15, Omaha, NE.

6.Wei, X.,Chaves, B.D., Danao MC., Agarwal, S., & Subbiah, J. 2020. Radio frequency assisted thermal process validation of dairy powder considering the effect of storage time. American Dairy Science Association Annual Meeting, June 22-24, West Palm Beach, FL.

7.Wei, X., Chen, L., Lau, S. K., Thippareddi, H., &Subbiah, J. 2019.Ethylene oxide fumigation for inactivation ofSalmonellaspp. in black peppercorn. International Association for Food Protection Annual Meeting, July 21-24, Louisville, KT.

8.Wei, X., Reddy, B. S., &Subbiah, J. 2019.Microbial challenge studies for continuous radiofrequency pasteurization of egg white powder. Institute of Food Technologists Annual Meeting, June 2-5, New Orleans, LA.

9.Wei, X., Reddy, B. S., &Subbiah, J. 2019.Microbial challenge studies for continuous radiofrequency pasteurization of egg white powder. Arkansas Association for Food Protection Annual Meeting, September 17-18,Fayetteville, AR.

10.Wei, X., Lau, S. K., Stratton, J., Irmak, S., Bianchini, A., & Subbiah, J. 2018. Radio Frequency Pasteurization Process for Inactivation ofSalmonellaspp. andEnterococcus faeciumNRRL B-2354 on Ground Black Pepper. International Association for Food Protection Annual Meeting, July 8-11, Salt Lake City, UT

其他

個人主頁：https://www.researchgate.net/profile/Xinyao-Wei;https://scholar.google.com/citations?user=9tdNtYkAAAAJ&hl=en