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Yafei Liu

PhD Candidate
Food Science

Yafei Liu


Ext (470) 4778
Location Commerce building, 523

Effect of pulsed electric protein on protein based food products.

Supervised by Professor  Indrawati Oey, Professor Phil Bremer and Associate Professor Pat Silcock.


Yafei comes from China, where he completed his undergraduate degree in Food Quality and Safety at China Agricultural University (Yantai). He went on to obtain a masters’ degree in Food Science and Technology at Chulalongkorn University (Thailand).
It is the excellent academic atmosphere of the Food Science Department as well as the comprehensive research in the fields of food science and technology that brought Yafei to Otago. In his spare time he travels around the city and spends time with friends.

Project Outline

Pulsed electric field (PEF) treatment alone or in combination with thermal treatment is used to pasteurize egg white, as an alternative to traditional heat pasteurization. Effects of the processing parameters of these treatments as well as hen age and egg storage on physicochemical, functional, and microbiological properties of egg white proteins will be studied.