Assistant Professor of Food SafetyPurdue University College of Agriculture
After earning master’s and doctoral degrees in Food Science from the University of California, Davis, Dr. Betty Feng joined Purdue University in 2018 as an Assistant Professor of Food Safety. Betty’s research program uses a sociological approach to explore cultural, social, and environmental factors that affect food safety behaviors. Her research identifies barriers to understanding food safety risks in consumer kitchens, develops strategies that empower food handlers to make science-based decisions, and increases food safety knowledge and best-practice compliance of both consumers and food handlers.
Betty’s research program has been productive, generating over 30 peer-reviewed journal articles and 10 peer-reviewed extension publications. She has authored over 50 abstracts presented at an array of scientific meetings, and has delivered over 30 invited talks regionally, nationally, and internationally. Her current program has 6 graduate student researchers and 12 undergraduate student researchers.
Betty is passionate in supporting military veteran farmers in food safety education and communication. She led the effort to obtain USDA funding and built the first Military Veteran Farmer Food Safety Program for Indiana. She now works on expanding that statewide program to a nationwide level.
Website:https://ag.purdue.edu/foodsci/Fenglab/