Education

• B.S. (1968) National Taiwan Ocean University

• M.S. (1978) University of Georgia

• Ph.D. (1983) University of Georgia
  

Research Interests

Aquatic food technology.  Processing and microbiology of fishery and poultry products; new product; shelf-life extension of processed food; by-product recovery and utilization.

Teaching

• FDST 3910 - Food Science Internship

• FDST 4250/6250 - New Food Product Development

• FDST 8030 - Seafood Technology
  

Selected Publications

• Garren, D.M., M.A. Harrison, and Y.W. Huang. 1995.  Growth and production of toxin of clostridium botulinum type E in rainbow trout under various storage conditions.  J. Food Prot. 58:863-866.

• Zhuang, R.Y., Huang, Y.W., and Beuchat, L.R. 1996.  Quality changes during refrigerated storage of packaged shrimp and catfish fillets treated with sodium acetate, sodium lactate, and propyl gallate.  J. Food Sci. 61:241-244 & 261.

• Gates, K.W., Huang, Y.W., Parker A.P., and Green, D.P. 1996.  Micro- biological and sensory characteristics of fresh crab meat held in tamper-evident containers.  J. Food Prot. 59:299-305.

• Harrison, M.A., Garren, D.M., Huang, Y.W., and Gates, K.W. 1996.  Risk of Clostridium botulinum Type E. Toxin production in packaged blue crabmeat.  J. Food Prot. 59:257-260.

• Liu, F., Ang, C.Y.W., Toledo, R.T., and Huang, Y.W. 1996.  Influence of fat/water composition on residual hydroperoxidase activity in chicken breast meat heated to the specific end-point temperature.  J. Food Sci. 61:213-216 &240.

• Ang, C.Y.W., Liu, F., and Huang, Y.W. 1996.  Catalatic activity as an indicator of end-point tempertaures in breaded, heat processed chicken patties.  J. Muscle Foods. 7:345-354.

• Zhuang, R., Beuchat, L.R., Chinnan, M.S., Shewfelt, R.L., and Huang, Y.W. 1996.  Inactivation of Salmonella montevideo on tomatoes by applying cellulose-based edible films.  J. Food Prot. 59:808-812.

• Huang, Y.W. 1996.  Are Chinese restaurant foods healthy for you? Flavor and Fortune.  Institute for the Advancement of the Science and Art of Chinese Cuisine. 3(1): 6-7,20.

• Liu, F., Ang, C.Y.W., Huang, Y.W., and R.T. Toledo, R.T. 1996.  Fat and water composition affects residual catalatic activity in chicken breast heated to specific end-point temperatures.  J. Food Sci. 62:66- 68.

• Khanna, N., Santerre, C.R., Xu, D., and Huang, Y.W. 1997.  Changes in dieldrin and P,P'-DDE residues following cooking of channel catfish.  J. Food Prot. 60:300-304.

• Chung, K.T., Wong, T.Y., Wei, C.I., Huang, Y.W., and Lin, Y. 1997.  Tannins and Health: A Review.  Critical Reviews in Food Science and Nutrition. (in press)

• Cai, P., Harrison, M.A., Huang, Y.W., and Silva, J.L. 1997.  Toxin production by Clostridium botulinum Type E in packaged channel catfish.  J. Food Prot. (in press)

• Mu. D.M., Huang, Y.W., Gates, K.W. and Wu, W.H. 1997.  Effect of trisodium phosphate on Listeria monocutogenes attached to rainbow trout (Oncorhynchus mykiss) and shrimp (Penaeus spp.)  During refrigerated storage.  J. Food Prot. (in press)
  

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