Post-doc, University of Maryland; Auburn University; Ph.D., Food Science, University of Minnesota; Ph.D., Refrigeration & Cryogenics Engineering, Shanghai Jiao Tong University; M.S., Henan University of Technology; B.S., Anhui Science and Technology UniversityContact Information
My overall research interests are sustainable food processing and safety engineering. Our mission is to improve the sustainability and safety of food production through applying processing and engineering knowledge and technology, and develop rapid detection and processing technology for detecting and controlling hazards unintentionally or intentionally added into food supply chain. The goal of our research is to provide valid solutions to improve our capability in food security and defense in addition to sustainability. Our group has also established a strong collaboration with food companies like PepsiCo Inc.
My research group is always seeking highly motivated students who want to pursue their Ph.D. degree in Food Science and Technology Programme, Department of Chemistry, NUS. Interested candidates are welcome to contact Dr. Yang for discussing the possibility of joining the research group.
Fu C, Yang D, Peh E, Lai S, Feng X, Yang H*. 2015. Structure and antioxidant activities of proanthocyanidins from elephant apple (Dillenia indica Linn.). Journal of Food Science, 80(10): C2191-2199.