一、主讲教师：洪延康（美国佐治亚大学）

二、授课时间、地点

三、个人简介

YEN-CON HUNG,Professor,Department of Food Science and Technology,University of Georgia, Griffin,GA 30223-1797, USA

Awards and Honors

New Holland Young Researcher Award, American Society of Agricultural Engineers (1995) Professional Scientist Award, Food Science and Nutrition Section of Southern Association of

Agricultural Scientists (1997)

Gamma Sigma Delta Senior Faculty Award, University of Georgia (1998) Professional Achievement Award, Chinese American Food Society (1999) Creative Research Medal, University of Georgia (2002)

Fellow, Institute of Food Technologists (2004)

Academy Plaza Award, Japan Food Machinery, 2006 Manufacturers Association (2006) Georgia Peanut Research & Education Award, Georgia Peanut Commission (2008)

White Magnolia Award for International Cooperation, Shanghai City, China (2010)

D.W. Brooks Award for Excellent in Research, University of Georgia (2011)

Fellow, International Union of Food Science and Technology (2014)

Academy Plaza Award, Japan Food Machinery, 2006 Manufacturers Association (2016)

D.W. Brooks Award for Excellent in Global Programs, University of Georgia (2018)

Research Interests

Dr. Hung was appointed to the faculty at the University of Georgia in 1985 to develop innovative research program with focus on engineering for food safety and new products. His internationally renowned research program has produced over 502 papers including 200 scholarly refereed journal articles and two U.S. patents.  Dr. Hung has garnered more than $16 million on grants and contracts as the Principal or Co-Investigator.  In 2011 he was competitively awarded a 5-year, $5 million grant from the USDA’s Agriculture and Food Research Institute as the PI on using EO water and other processing technologies as multiple hurdles to inactivate Shiga toxin-producing E. coli and viruses during beef processing.  In addition, he also collaborated with GA-Tech and received a $500,000 grant from USDA as a Co-PI to address public concern on chlorine-based sanitizers and the formation of disinfection by-products.

One of his main research areas is using electrolyzed (EO) water as a non-thermal washing treatment to kill pathogens on foods.  This technology enhance the stability, safety (no chlorine odor), and reduce corrosion on metals commonly found in food processing environments than regular chemical sanitizers.  Two large international beverage companies are now using this environmentally friendly technology for their carbonated beverage clean-in-place (CIP) process to reduce water and energy consumption and shorten the CIP time and hence improve productivity.

四、授课内容

Introduction and UGA

Processing technologies to ensure food safety and retain quality

EO water, a chlorine-based sanitizer to ensure food safety

Chlorine treatment strategy

Nano technology to prevent cross-contamination

Cleaning and sanitation

US food safety laws and regulations

Future of food safety is digital