Jason Wan, Ph.D.
IFSH Associate Director, Associate Chair FSN,
Molecular Microbiology, Protein Biochemistry, Dairy and Innovative Processing, Food Safety.
Ph.D. in Biochemistry, MS in Dairy Science, BS in Animal Science.
Dr. Wan's focus of research is molecular microbiology including development of DNA-based methods for detection, differentiation and tracking of foodborne pathogens in food systems and environment; emerging nonthermal processing technologies, including high pressure processing (HPP), pulsed electric field (PEF), ultrasound, UV and cool plasma, for microbial inactivation, shelf-life extension and food safety enhancement; and dairy processing, protein chemistry, and development and evaluation of bioactive dairy ingredients for functional food applications.
FST 531 HACCP Principles and Applications.
High Pressure Research Consortium for low-acid canned foods Eight member companies including 6 multinational food manufacturers, NASA and US Army, total research funding $1.17m over 3 years.
1. Sui, Q., Roginski, H., Williams, R., Versteeg, C., & Wan, J. (2011). Effect of pulsed electric field and thermal treatments on the physicochemical and functional properties of whey protein isolate. International Dairy Journal (in press).
2. Sui, Q., Roginski, H., Williams, R., Wooster, T., Versteeg, C., & Wan, J. (2011). Effect of ionic strength of pulsed electric field treatment medium on the physicochemical and structural characteristics of lactoferrin. Journal of Agricultural and Food Chemistry (in press).
3. Sui, Q., Roginski, H., Williams, R.P.W., Versteeg, C. and Wan, J. (2010), Effect of pulsed electric field and thermal treatment on the physicochemical properties of lactoferrin with different iron saturation levels. International Dairy Journal, 20, 707-714.
4. Wan, J. and Yada, R. (2009) Editorial - Natural and safe foods. Trends in Food Science and Technology 20 (9), 375.
5. Wan, J., Coventry, M.J., Swiergon, P., Sanguansri, P. and Versteeg, C. (2009) Advances in innovative processing technologies for microbial inactivation and enhancement of food safety – pulsed electric field and low temperature plasma. Trends in Food Science and Technology 20 (9), 414-424.
6. Craven, H.M., Coventry, M.J., Swiergon, P., Ng, S., Midgely, J, Versteeg, C. and Wan, J. (2008) Evaluation of PEF and minimal heat treatments for microbial inactivation in milk. Innovative Food Science and Emerging Technologies, 9, 211-216.