職稱：副研究員（校聘）/碩士生導師

學歷：博士

電子郵件：xwei@fzu.edu.cn;weixinyao3@gmail.com

研究方向：食品微生物安全，低水分活度食品安全控制技術，預測食品微生物模型，新型食品控制加工技術。

教育工作經歷：

2021年7月-至今：福州大學 | 生物科學與工程學院 |副研究員（校聘）（旗山學者）

2018年1月-2021年5月：美國內布拉斯加大學林肯分校 | 食品科學與技術| 博士

2015年8月-2017年12月：美國內布拉斯加大學林肯分校 | 食品科學與技術| 碩士

2011年9月-2015年7月：西北農林科技大學 | 食品科學與工程學院 | 食品科學與工程工程 | 本科

教學簡介：

暫無。

科研簡介：

現任職于福州大學生物科學與工程學院、應用生物技術研究所、福州大學食品科學與工程專業的碩士生導師。目前已在國際權威學術期刊發表論文共計17篇，其中以第一作者發表的SCI論文9篇，多次在國內外會議上進行學術報告。主要從事農產品、食品加工工程方向的科研工作。在微生物的熱致死機理、農產品介電特性、射頻滅菌技術與產業化、非熱滅菌技術以及超高壓肉制品處理及保鮮技術等方向有較深入的研究。

社會兼職：

Food Research International, Food Control, Institute of Food Technologists, International Association for Food Protection評審專家

專業學術組織：

1.美國農業與生物工程師學會會員

2.美國食品技術學會會員

3.美國食品保護學會會員

4.美國乳制品學會會員

科研項目：

福州大學-旗山學者啟動基金 （2022-2025，主持）

福州大學貴重儀器設備開放測試基金 （2022-2023，主持）

福建省中青年教師教育科研項目（科技類）（2022-2024，主持）

福建省教育廳-活性肽新型獸藥替代品關鍵技術開發與產業化（2021-2024，參與）

近五年發表的期刊論文：

1.Wei, X.,Verma, T., Danao, M. G. C., Ponder, M. A., & Subbiah, J. (2021). Gaseous chlorine dioxide technology for improving microbial safety of spices. Innovative Food Science & Emerging Technologies, 102783.https://doi.org/10.1016/j.ifset.2021.102783.

2.Wei, X.,Agarwal, S., & Subbiah, J. (2021). Heating of milk powders at low water activity to 95° C for 15 minutes using hot air-assisted radio frequency processing achieved pasteurization. Journal of Dairy Science. https://doi.org/10.3168/jds.2021-20449.

3.Wei, X.,Vasquez, S., Thippareddi, H., & Subbiah, J. (2021). Evaluationof Enterococcus faeciumNRRL B-2354 as a surrogate forSalmonellain ground black pepper at different water activities. International Journal of Food Microbiology, 109114.https://doi.org/10.1016/j.ijfoodmicro.2021.109114.

4.Wei, X., Lau, S. K.,Chaves, B.D.,Danao MC, Agarwal, S., & Subbiah, J. (2020). Effect of water activity on the thermal inactivation kinetics ofSalmonellain dairy powders. Journal of Dairy Science，18298.https://doi.org/10.3168/jds.2020-18298.

5.Wei, X., Chen, L,Chaves, B.D., Ponder, M. A., & Subbiah, J. (2020). Modeling the effect of temperature and relative humidity on the ethylene oxide fumigation ofSalmonellaandEnterococcus faeciumin whole black peppercorn. LWT.110091.https://doi.org/10.1016/j.lwt.2020.110742.

6.Wei, X., Agarwal, S., & Subbiah, J. (2020). Evaluation ofEnterococcus faeciumNRRL B-2354 as a surrogate forSalmonella entericain milk powders at different storage times and temperatures. Journal of Dairy Science,19190.https://doi.org/10.3168/jds.2020-19190.

7.Wei, X., Lau, S. K., Stratton, J., Irmak, S., & Subbiah, J. (2019). Radiofrequency pasteurization process for inactivation ofSalmonellaspp. andEnterococcus faeciumNRRL B-2354 on ground black pepper. Food Microbiology, 82, 388-397.https://doi.org/10.1016/j.fm.2019.03.007.

8.Wei, X., Lau, S. K., Reddy, B. S., & Subbiah, J. (2019). A microbial challenge study for validating continuous radio-frequency assisted thermal processing pasteurization of egg white powder. Food Microbiology, 103306.https://doi.org/10.1016/j.fm.2019.103306.

9.Wei, X., Lau, S. K., Stratton, J., Irmak, S., Bianchini, A., & Subbiah, J. (2018). Radio-Frequency Processing for Inactivation ofSalmonella entericaandEnterococcus faeciumNRRL B-2354 in Black Peppercorn. Journal of Food Protection, 81(10), 1685-1695.https://doi.org/10.4315/0362-028X.JFP-18-080.

10.Verma, T.,Wei, X.,Chaves, B. D., Howell Jr, T., & Subbiah, J. (2022). Antimicrobial efficacy of gaseous chlorine dioxide for inactivation of Salmonella and Enterococcus faecium NRRL B-2354 on dried basil leaves. LWT, 153, 112488.https://doi.org/10.1016/j.lwt.2021.112488.

11.Kar, A.,Wei, X., Majumder, K., Eskridge, K., Handa, A., & Subbiah, J. (2020). Effect of traditional and radiofrequency assisted thermal processing on the gel firmness of egg white powder. LWT, 110091.https://doi.org/10.1016/j.lwt.2020.110091.

12.Lau, S. K.,Wei, X.,Kirezi, N., Panth, R., See, A., & Subbiah, J. (2020). A comparison of three methods for determining thermal inactivation kinetics: a case study onSalmonella entericain whole milk powder methods for measuring thermal inactivation kinetics. Journal of Food Protection.https://doi.org/10.4315/JFP-20-232.

13.Chen, L.,Wei, X., Chaves, B. D., Jones, D., Ponder, M. A., & Subbiah, J. (2020). Inactivation ofSalmonella entericaandEnterococcus faeciumNRRL B2354 on cumin seeds using gaseous ethylene oxide. Food Microbiology, 103656.https://doi.org/10.1016/j.fm.2020.103656.

14.Chen, L.,Wei, X., Irmak, S., Chaves, B. D., & Subbiah, J. (2019). Inactivation ofSalmonella entericaandEnterococcus faeciumNRRL B-2354 in cumin seeds by radiofrequency heating. Food Control, 103, 59-69.https://doi.org/10.1016/j.foodcont.2019.04.004.

15.Verma, T.,Wei, X., Lau, S. K., Bianchini, A., Eskridge, K. M., Stratton, J. & Subbiah, J. (2018). Response surface methodology forSalmonellainactivation during extrusion processing of oat flour. Journal of Food Protection, 81(5), 815-826.https://doi.org/10.4315/0362-028X.JFP-17-347.

16.Verma, T.,Wei, X., Lau, S. K., Bianchini, A., Eskridge, K. M., & Subbiah, J. (2018). Evaluation ofEnterococcus faeciumNRRL B‐2354 as a Surrogate forSalmonellaDuring Extrusion of Low‐Moisture Food. Journal of Food Science,83(4), 1063-1072.https://doi.org/10.1111/1750-3841.14110.

17.Liu, S.,Wei, X.,Tang, J., Qin, W., & Wu, Q. (2021). Recent developments in low-moisture foods: microbial validation studies of thermal pasteurization processes. Critical Reviews in Food Science and Nutrition, 1-16.

受邀或參與的國內外會議：

1.Wei, X., Sumargo F., & Danao MC. 2021.A challenge for high-pressure processing pasteurization of raw pet foods (Invited Speaker).American Feed Industry Association Annual Meeting, January 26, San Antonio, TX.

2.Wei, X.,Verma T., Danao MC，Ponder MA, & Subbiah, J. 2021.Gaseous Chlorine Dioxide Technology for Improving Microbial Safety of Spices. International Association for Food Protection Annual Meeting, July18-21, Phoenix, AZ.

3.Wei, X., Sumargo F., & Danao MC. 2021.Comparison of inactivation of Salmonella spp. by high-pressure processing in ground chicken meat sources used in raw pet foods. International Association for Food Protection Annual Meeting, July18-21, Phoenix, AZ.

4.Wei, X., Lau, S. K.,Chaves, B.D.,Danao MC, Agarwal, S., & Subbiah, J. 2020.Effect of water activity on thermal resistance ofSalmonellain dairy powders. International Association for Food Protection Annual Meeting, October 26-28, Cleveland, OH.

5.Wei, X.,Chen, L., Lau, S. K.,Irmak, S., Chaves, B.D., Danao MC., & Subbiah, J. 2020. Effect of temperature and relative humidity on ethylene oxide fumigation ofSalmonellaenterica andEnterococcus faeciumNRRL B-2354 in black peppercorn. American Society of Agricultural and Biological Engineers Annual International Meeting, July 13-15, Omaha, NE.

6.Wei, X.,Chaves, B.D., Danao MC., Agarwal, S., & Subbiah, J. 2020. Radio frequency assisted thermal process validation of dairy powder considering the effect of storage time. American Dairy Science Association Annual Meeting, June 22-24, West Palm Beach, FL.

7.Wei, X., Chen, L., Lau, S. K., Thippareddi, H., &Subbiah, J. 2019.Ethylene oxide fumigation for inactivation ofSalmonellaspp. in black peppercorn. International Association for Food Protection Annual Meeting, July 21-24, Louisville, KT.

8.Wei, X., Reddy, B. S., &Subbiah, J. 2019.Microbial challenge studies for continuous radiofrequency pasteurization of egg white powder. Institute of Food Technologists Annual Meeting, June 2-5, New Orleans, LA.

9.Wei, X., Reddy, B. S., &Subbiah, J. 2019.Microbial challenge studies for continuous radiofrequency pasteurization of egg white powder. Arkansas Association for Food Protection Annual Meeting, September 17-18,Fayetteville, AR.

10.Wei, X., Lau, S. K., Stratton, J., Irmak, S., Bianchini, A., & Subbiah, J. 2018. Radio Frequency Pasteurization Process for Inactivation ofSalmonellaspp. andEnterococcus faeciumNRRL B-2354 on Ground Black Pepper. International Association for Food Protection Annual Meeting, July 8-11, Salt Lake City, UT

其他

個人主頁：https://www.researchgate.net/profile/Xinyao-Wei;https://scholar.google.com/citations?user=9tdNtYkAAAAJ&hl=en