Enhancing effectivity, security and environmental stewardship in meals processing applied sciences
Jen-Yi Huang has been appointed to a five-year time period because the Dale A. Seiberling Professor in Food Engineering in the Departments of Food Science and Technology and Food, Agricultural and Biological Engineering at The Ohio State University College of Food, Agricultural, and Environmental Sciences. (Courtesy Photo)
COLUMBUS, Ohio — Jen-Yi Huang has been appointed to a five-year time period because the Dale A. Seiberling Professor in Food Engineering in the Departments of Food Science and Technology and Food, Agricultural and Biological Engineering at The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES), efficient Jan. 6, 2026, by way of Jan. 6, 2031. This appointment is topic to approval by the Ohio State Board of Trustees.
Huang brings in depth experience in sustainable meals programs and interdisciplinary meals engineering to the function, with a analysis program centered on enhancing effectivity, security and environmental stewardship in meals processing applied sciences.
“Dr. Huang’s pioneering work in sustainable food engineering, paired with his innovative approach to interdisciplinary research, will be an invaluable asset to our college and to Ohio’s food industry,” stated Cathann A. Kress, Ohio State vice chairman for agricultural administration and CFAES dean. “His appointment reinforces our commitment to advancing food safety, sustainability and engineering innovation.”
Prior to becoming a member of Ohio State, Huang served as an affiliate professor at Purdue University, with appointments in the Departments of Food Science; Agricultural and Biological Engineering; and Environmental and Ecological Engineering. He earned a PhD in chemical engineering and biotechnology from the University of Cambridge, an MS in meals science and know-how and a BS in bio-industrial mechatronics engineering from National Taiwan University.
Huang’s analysis addresses crucial challenges in trendy meals processing, with areas of experience that embody sustainable meals programs, life cycle evaluation of meals, fouling and cleansing in meals processing, micro/nanobubble know-how, chilly plasma processing, electrodialysis, and membrane filtration. His work is geared toward assembly the worldwide demand for environment friendly power and water use in meals manufacturing whereas sustaining meals security and environmental high quality.
The Dale A. Seiberling Professorship in Food Engineering was established on May 4, 2001 (revised Sept. 17, 2010), by way of presents from Dale A. Seiberling (BS dairy know-how 1950, MS dairy know-how 1951) and Jean F. Seiberling (BS training 1949). The professorship helps a specialization in meals engineering, with desire given to dairy engineering, in recognition of Seiberling’s lasting contributions to the dairy and meals industries.
The professorship will assist Huang’s analysis and instructing efforts in meals engineering, with an emphasis on areas comparable to sustainability, meals security and superior processing applied sciences.
— Ohio State University CFAES