职称：副研究员（校聘）/硕士生导师

学历：博士

电子邮件：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术，预测食品微生物模型，新型食品控制加工技术。

教育工作经历：

2021年7月-至今：福州大学 | bwin必赢 |副研究员（校聘）（旗山学者）

2018年1月-2021年5月：美国内布拉斯加大学林肯分校 | 食品科学与技术| 博士

2015年8月-2017年12月：美国内布拉斯加大学林肯分校 | 食品科学与技术| 硕士

2011年9月-2015年7月：西北农林科技大学 | 食品科学与工程学院 | 食品科学与工程工程 | 本科

教学简介：

暂无。

科研简介：

现任职于bwin必赢、应用生物技术研究所、福州大学食品科学与工程专业的硕士生导师。目前已在国际权威学术期刊发表论文共计17篇，其中以第一作者发表的SCI论文9篇，多次在国内外会议上进行学术报告。主要从事农产品、食品加工工程方向的科研工作。在微生物的热致死机理、农产品介电特性、射频灭菌技术与产业化、非热灭菌技术以及超高压肉制品处理及保鲜技术等方向有较深入的研究。

社会兼职：

Food Research International, Food Control, Institute of Food Technologists, International Association for Food Protection评审专家

专业学术组织：

1.美国农业与生物工程师学会会员

2.美国食品技术学会会员

3.美国食品保护学会会员

4.美国乳制品学会会员

科研项目：

福州大学-旗山学者启动基金 （2022-2025，主持）

福州大学贵重仪器设备开放测试基金 （2022-2023，主持）

福建省中青年教师教育科研项目（科技类）（2022-2024，主持）

福建省教育厅-活性肽新型兽药替代品关键技术开发与产业化（2021-2024，参与）

近五年发表的期刊论文：

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.

受邀或参与的国内外会议：

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

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