Dr. Jen-Yi Huang

Dr. Jen-Yi Huang is the Dale A. Seiberling Endowed Professor of Food Engineering with a joint appointment in the Department of Food, Agricultural and Biological Engineering. Dr. Huang holds a B.S. in bio-industrial mechatronics engineering and an M.S. in food science and technology, both from National Taiwan University. He earned his doctorate in chemical engineering and biotechnology from the University of Cambridge before working as a research fellow at National University of Singapore. He started his faculty career in the Department of Food Science at Purdue University in 2016, where he was promoted to full professor in 2025. Dr. Huang’s research focuses on novel food processing technologies to reduce energy and water use as well as food waste, while producing high-quality, nutritious and safe foods. He is also interested in applying life cycle approaches to transform our food systems and guarantee their long-term sustainability. His program has been funded by federal agencies and industries for totaling nearly $13 million, including an ongoing $10 million USDA Sustainable Agricultural Systems project, When Blue is Green (BiG), which aims at sustainably increasing Midwestern seafood production and consumption through aquaponics innovation. Dr. Huang received Purdue Researcher Recognition Award in 2023.

Area of Expertise: Fouling and cleaning, Microbubble technology, Cold plasma, Electrodialysis, Life cycle assessment, Food system sustainability, Agri-food waste valorization.