Chao-Hui Feng
University of Tokyo, Japan
Biography
Chao-Hui Feng has her expertise in modifying natural hog casing by using surfactant solution and lactic acid, applying innovative cooling method (immersion vacuum cooling) to packaged pork ham and Irish cooked sausages, to improve the cooling rate and reduce the cooling loss without compromising the quality of the meat products and estimating the meat quality by using hyperspectral imaging. With regard to her postdoctoral work which is financial supported under the Japan Society for the Promotion of Science (No. P16104) and a Grant-in-Aid for Scientific Research (JSPS No. 16F16104), she evaluated the quality and safety concerns of processed meat based on hyperspectral analysis. Up to now, she has 11 SCI papers as a first author accepted to be published in the peer-reviewed international journals