Author Bio

Dr. Yaohua Betty Feng is an Associate Professor and Extension Specialist at Purdue University, dedicated to reducing foodborne illness and enhancing food safety through effective risk assessment, messaging, and communication. Her research program employs a socioecological approach to explore cultural, social, and environmental factors that influence food safety behaviors. By identifying barriers to understanding food safety issues and evaluating strategies to empower stakeholders, Dr. Feng aims to promote science-based decision-making across the food supply chain. Her research highlights the critical roles played by farmers, food workers, and consumers in food safety management. Recognizing that conventional food safety training often fails to translate knowledge into behavior change, Dr. Feng uses both qualitative and quantitative methods to address these gaps. Her work improves food safety compliance from farm to fork, particularly focusing on consumer behaviors in home kitchens—an essential yet often overlooked component of the food safety continuum. With over 50 peer-reviewed articles, $22 million in research and extension funding, and numerous invited talks and media features, Dr. Feng’s impactful contributions have advanced food safety knowledge and practices. She has received prestigious awards, including the Larry Beuchat Young Researcher Award (IAFP) and university-level honors, for her dedication to the field. Dr. Feng serves on the USDA’s National Advisory Committee on Microbiological Criteria for Foods, the editorial boards of Journal of Food Protection , and the Science Working Group for the Partnership for Food Safety Education. A dedicated mentor, she has supported the academic and professional growth of many graduate and undergraduate students.