姓名：魏炘尧

性别：男

学历：博士研究生

职称：副教授

工作单位：福州大学

教育情况：

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

工作经历：

2021年7月-至今：福州大学 | 生物科学与工程学院 | 副教授（旗山学者）

主要研究方向：

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。

代表性著作：

Wei, X., Verma, T., Irmak, S., & Subbiah, J. (2023). Effect of storage on microbial reductions after gaseous chlorine dioxide treatment of black peppercorns, cumin seeds, and dried basil leaves. Food Control, 109627.影响因子：6.652，中科院一区 (TOP期刊).

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. 影响因子：5.916，中科院一区 (TOP期刊).

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. 影响因子：4.034，中科院一区 (TOP期刊).

Wei, X., Vasquez, S., Thippareddi, H., & Subbiah, J. (2021). Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in ground black pepper at different water activities. International Journal of Food Microbiology, 109114. https://doi.org/10.1016/j.ijfoodmicro.2021.109114. 影响因子：5.277，中科院一区 (TOP期刊)

Wei, X., Lau, S. K., Chaves, B.D., Danao MC, Agarwal, S., & Subbiah, J. (2020). Effect of water activity on the thermal inactivation kinetics of Salmonella in dairy powders. Journal of Dairy Science，18298. https://doi.org/10.3168/jds.2020-18298. 影响因子：4.034，中科院一区 (TOP期刊)

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 of Salmonella and Enterococcus faecium in whole black peppercorn. LWT. 110091. https://doi.org/10.1016/j.lwt.2020.110742. 影响因子：4.952, 中科院一区 (TOP期刊)

Wei, X., Agarwal, S., & Subbiah, J. (2020). Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella enterica in milk powders at different storage times and temperatures. Journal of Dairy Science, 19190. https://doi.org/10.3168/jds.2020-19190. 影响因子：4.034，中科院一区 (TOP期刊)

Wei, X., Lau, S. K., Stratton, J., Irmak, S., & Subbiah, J. (2019). Radiofrequency pasteurization process for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on ground black pepper. Food Microbiology, 82, 388-397. https://doi.org/10.1016/j.fm.2019.03.007. 影响因子：5.516，中科院一区 (TOP期刊)

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. 影响因子：5.516，中科院一区 (TOP期刊)

Wei, X., Lau, S. K., Stratton, J., Irmak, S., Bianchini, A., & Subbiah, J. (2018). Radio-Frequency Processing for Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in Black Peppercorn. Journal of Food Protection, 81(10), 1685-1695. https://doi.org/10.4315/0362-028X.JFP-18-080. 影响因子：2.077，中科院三区