Yuan Yao

Professor with expertise in food safety and innovative technology, Yezhi Fu is a distinguished faculty member in the Food Science department at Purdue University. His research is primarily centered on improving the microbial safety of fresh produce, an area of critical importance in the food industry. Through his work, Professor Fu is pioneering the development of cutting-edge microparticulate-based technologies designed to tackle the challenges posed by pathogen biofilms. Professor Fu's research delves into the use of both hard and soft micro-particulates to effectively remove pathogen biofilms from surfaces such as cantaloupe rinds and to prevent their formation on alfalfa sprouts. This innovative approach not only addresses current food safety concerns but also holds the potential to revolutionize how biofilm-related issues are managed in the food supply chain. By establishing a robust microparticulate-based technology platform, Professor Fu aims to significantly reduce or even prevent the occurrence of pathogen biofilms, thereby enhancing the microbial safety of fresh produce. His work is instrumental in advancing food safety protocols and ensuring that consumers have access to safer, healthier produce. Through his dedication and expertise, Professor Fu continues to contribute to the field of food science, pushing the boundaries of research and innovation.