Bonnie Johnson
August 29, 2025
Media ArticleDr. Jen Yi Huang has been appointed to a five-year term as the Dale A. Seiberling Professor in Food Engineering at The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES). His appointment runs from January 6, 2026, through January 6, 2031, pending approval by the Ohio State Board of Trustees.
Huang is widely known for his work in sustainable food systems and interdisciplinary food engineering. His research program focuses on improving efficiency, food safety, and environmental responsibility in food processing.
“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,” said Cathann A. Kress, Ohio State vice president for agricultural administration and CFAES dean. “His appointment reinforces our commitment to advancing food safety, sustainability and engineering innovation.”
Before joining Ohio State, Huang worked as an associate professor at Purdue University, where he held positions in food science, agricultural and biological engineering, and environmental and ecological engineering.
He earned his PhD in chemical engineering and biotechnology from the University of Cambridge, along with a master’s degree in food science and technology and a bachelor’s degree in bio-industrial mechatronics engineering from National Taiwan University.
Huang’s areas of expertise include sustainable food systems, life cycle assessment, fouling and cleaning in food processing, micro/nanobubble technology, cold plasma processing, electrodialysis, and membrane filtration. His work helps address global challenges in food production by improving energy and water efficiency while maintaining food quality and safety.
The Dale A. Seiberling Professorship was created through gifts from Dale and Jean Seiberling to support research and teaching in food engineering, with a preference for dairy engineering. This professorship will provide funding for Huang’s work in sustainability, advanced processing, and food safety, ensuring continued innovation in the field.
Photo by: cfaes.osu.edu
