Yiming Feng

Food Processing Operation (Cal Poly, 2021 – 2023)

Food Engineering (Cal Poly, 2021 – 2023)

Food Quality Assurance (Cal Poly, 2021 – 2023)

Advanced Food Processing(Cal Poly, 2021 – 2023

My research program is organized around two major themes. The first focus is to develop rapid and non-destructive sensing techniques to probe seafood safety and quality properties, especially using the hyperspectral imaging system (HSI) in coupling with machine learning. So far, my group has been working on detecting microplastic particles from seafood (salmon) surfaces using HSI and convolutional neural network (CNN), to reach the low detection limit of microplastic particles. We have also used HSI to perform real-time food composition mapping through various machine learning models. The second research focus is to convert food processing wastes into value-added products, such as passive cooling packaging materials, bio-fungicides, biochar and biogases. By transforming these byproducts into valuable commodities, we not only contribute to waste reduction but also create new revenue streams for the food processing industry, aligning with goals for a more sustainable and circular economy.

My program focus is to advance the seafood industry's practices and sustainability. Our efforts encompass a wide range of initiatives, from providing crucial technical support to emerging seafood businesses to spearheading innovative solutions for industry-wide challenges. I have been instrumental in enhancing food safety protocols through thermal validation studies and exploring cutting-edge technologies like machine vision for improved efficiency in seafood processing. Our work also extends to addressing environmental concerns, as evidenced by his research into sustainable utilization of seafood byproducts and strategies to manage invasive species. I have also been working on preparing the industry for upcoming regulatory changes, particularly in the realm of traceability. Through collaborative workshops, partnerships with industry leaders, and applied research, he has consistently bridged the gap between academic knowledge and practical implementation.

Reviewed Journals 

• Sun, Y., Nayani, N. S., Xu, Y., Xu, Z., Yang, J., & Feng, Y. (2024). Rapid and Nondestructive Determination of Oil Content and Distribution of Potato Chips Using Hyperspectral Imaging and Chemometrics. ACS Food Science & Technology.
• Jin, Q., Feng, Y., Cabana-Puig, X., Chau, T. N., Difulvio, R., Yu, D., ... & Huang, H. (2024). Combined dilute alkali and milling process enhances the functionality and gut microbiota fermentability of insoluble corn fiber. Food Chemistry, 446, 138815.
• Zhan, Z., Feng, Y., Zhao, J., Qiao, M., & Jin, Q. (2024). Valorization of Seafood Waste for Food Packaging Development. Foods, 13(13), 2122.
• Hasnan, F. F. B., Feng, Y., Sun, T., Parraga, K., Schwarz, M., & Zarei, M. (2023). Insects as Valuable Sources of Protein and Peptides: Production, Functional Properties, and Challenges. Foods, 12(23), 4243.
• Zhong, C., Feng, Y., & Xu, Y. (2023). Production of fish analogues from plant proteins: potential strategies, challenges, and outlook. Foods, 12(3), 614.
• Jin, Q., Huang, H., & Feng, Y. (2023). Sustainable biorefinery/bioprocessing design for functional ingredient production from food waste and byproducts. Frontiers in Nutrition, 10, 1140518.
• Guo, H., Feng, Y., Deng, Y., Yan, T., Liang, Z., Zhou, Y., ... & Wang, W. (2023). Continuous flow modulates zein nanoprecipitation solvent environment to obtain colloidal particles with high curcumin loading. Food Hydrocolloids, 134, 108089.
• Jin, Q., Tao. L., Feng, Y., Xia, D., Spiering, G., Hu, A., Moore, R., Lin. F., Huang, H. (2023). Agricultural Wastes for Full-Cell Sodium-Ion Batteries: Engineering Biomass Components to Maximize the Performance and Economic Prospects. ACS Sustainable Chemistry & Engineering
• Su, X., Xu, Y., Xu, Z., Hurley, K., Feng, Y*., & Yin, Y*. (2023). Encapsulation of hop (Humulus lupulus L.) essential oil for controlled release in the non-alcoholic beverage application. Food Hydrocolloids, 134, 108039.
• Guo, H., Feng, Y., Deng, Y., Yan, T., Liang, Z., Zhou, Y., Zhang, W., Xu, E., Liu, D. and Wang, W., (2022). Continuous flow modulates zein nanoprecipitation solvent environment to obtain colloidal particles with high curcumin loading. Food Hydrocolloids, 108089.
• Feng, J., Zhang, J., Ma, Y., Feng, Y., Wang, S., Guo, N., Wang, H., Wang, P., Jiménez-Bonilla, P., Gu, Y., Zhou, J., Zhang, Z., Cao, M., Jiang, D., Wang, S., Liu, X., Shao, Z., Borovok, I., Huang, H., Wang, Y. (2021) Renewable Fatty Acid Ester Production in Clostridium. Nature Communications 12(1), 1-13.
• Feng, Y., Yu, D., Lin, T., Jin, Q., Wu, J., Chen, C., & Huang, H. Complexing hemp seed protein with pectin for improved emulsion stability. Journal of Food Science. 2021,1–11. (Featured by IFT)
• Tao, L., Hu, A., Mu, L., Kautz, D., Xu, Z., Feng, Y., Huang, H., Lin, F. (2021) A Self-sodiophilic Carbon Host Promotes the Cyclability of Sodium Anode. Advanced Functional Materials, 31 (9), 2007556
• Wang, W.*, Feng, Y.*, Chen, W., Adie, K., Liu, D., & Yin, Y. (2021). Citrus pectin modified by microfluidization and ultrasonication: Improved emulsifying and encapsulation properties. Ultrasonics Sonochemistry, 70, 105322.
• Feng, Y.*, Tao, L.*, Zheng, Z., Huang, H., & Lin, F. (2020). Upgrading agricultural biomass for sustainable energy storage: Bioprocessing, electrochemistry, mechanism. Energy Storage Materials, 31, 274-309.
• Jin, Q., Wang, Z., Feng, Y., Kim, Y. T., Stewart, A. C., O'Keefe, S. F., ... & Huang, H. (2020). Grape pomace and its secondary waste management: Biochar production for a broad range of lead (Pb) removal from water. Environmental Research, 109442.
• Zhang, D., Feng, Y., Huang, H., Khunjar, W., & Wang, Z. W. (2020). Recalcitrant dissolved organic nitrogen formation in thermal hydrolysis pretreatment of municipal sludge. Environment International, 138, 105629.

Oral Presentations

• Feng Y., Comprehensive utilization of olive byproduct for improved economic feasibility and environmental sustainability (2024) Conference of Food Engineering, Seattle WA (oral)
• Feng, Y., Liu, C., (2024), Effects of high-pressure processing (HPP) on the sensory quality and consumer acceptability of precooked ready-to-eat (RTE) Atlantic blue crab meat, National Shellfish Association Annual Meeting, Charlett, NC (oral)
• Feng, Y., Liu, C., (2024), A panel discussion on high-pressure processing (HPP) technology: challenges and opportunities for better quality and clean label seafood Products Atlantic blue crab meat, National Shellfish Association Annual Meeting, Charlett, NC (oral)

Poster Presentations

• Horner, S., Feng, Y., Characterization of Biochar Derived from Integrated Olive Oil Byproduct Valorization Process, WaterJAM 2024 - Wave of the Future, Virginia Beach, VA (poster)

Hyperspectral imaging for the real-time detection of microplastic particles in seasfoods, $30,000 (4-VA Collaborative Research Grant, 2023-2024, PI)

Comprehensive Utilization of Olive Byproduct for Improved Economic Feasibility and Environmental Sustainability, $435,282 (USDA-SCBGP, 2022-2025, site PI)