alexa Shiowshuh Sheen | USDAs Eastern Regional Research Cente
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Shiowshuh Sheen

Shiowshuh Sheen Shiowshuh Sheen
USDA's Eastern Regional Research Center
USA
Tel: 215-836-3774
Fax: 215-233-6581
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Biography

Sheen is a research scientist currently with the Eastern Regional Research Center, Agriculture Research Services, USDA. Wyndmoor, PA. His current research involves food safety with advanced technologies. He received Ph.D. in Food Engineering (an interdisciplinary program) from Rutgers-The State University of New Jersey, New Brunswick, NJ, 1990. He worked more than 15 years in food industry in USA and Taiwan with a broad range of experiences from OC/QA, R&D-product/process development & management, production to new product launch. He is a co-author of 16 patents (USA, Japan, EU and World). He is serving as reviewer of several reputed journals in engineering and science.

Research Interest

Microbial Food Safety including seafood Modeling, Predictive Microbiology Thermal Processing, heat transfer and microbial survival Surface Texture and Property related to microbial survival Food Processing and Engineering, Development and SimulationPackaging (MAP, CRP, etc.) to enhance food safety.

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Publications

Catfish Special Edition: Thermal Inactivation of Non-O157:H7 Shiga Toxin Producing Escherichia coli (STEC) on Catfish Fillets
Parvaneh Khosravi, Juan Silva, Christophe H. Sommers and Shiowshuh Sheen
Research Article: J Food Process Technol 2013, S11-006
DOI: 10.4172/2157-7110.S11-006
 
Catfish Special Issue: Growth of Non-O157:H7 Shiga-Toxin Producing Escherichia Coli on Catfish Fillets
Parvaneh Khosravi, Juan Silva, Christopher H. Sommers and Shiowshuh Sheen
Research Article: J Food Process Technol 2013, S11-004
DOI: 10.4172/2157-7110.S11-004
 
The Effect of Cryogenic Freezing Followed by Gamma Radiation on the Survival of Salmonella spp. on Frozen Shrimp
Christopher H. Sommers, Kathleen T. Rajkowski, Shiowshuh Sheen, Charles Samer and Eric Bender
Research Article: J Food Process Technol 2011
DOI: 10.4172/2157-7110.S8-001
 
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