Yufeng Zhang

Yufeng Zhang staff profile picture

Massey Institute of Food Science and Technology
College of Sciences

Profile

Thesis Title
Cell-to-cell communications during meat spoilage and methods for preservation

Research Description
Cell-to-cell communications during meat spoilage and methods for preservation This project has the following major research questions: 1. What is quorum sensing? What is the effect of cell-to-cell communication on the meat spoilage? 2. What quorum signalling do common meat spoilage bacteria have? 3. Does quorum sensing cause the spoilage of NZ vacuum packaged chilled lamb or does quorum sensing occur in spoiled NZ vacuum packaged chilled lamb? 4. If quorum sensing exists, how can this behaviour be quenched/ minimized? 5. How can quorum quenching be applied to the active packaging of products destined for distant overseas markets? These research questions address an understanding of the factors affecting meat quality and safety, and focus on the impact of the microbiota on the expected shelf-life of vacuum packaged chilled lamb items from New Zealand. This project address the quorum sensing activity present in spoiled chilled vacuum packed NZ lamb meat and attempts to develop quorum quenching strategies for the control of meat spoilage and incorporate this into active packaging to reduce the growth of these bacteria so that the shelf life of meat is extended.

Personal Description
I am from China. After 6 years of work experience in science, I decided to choose food science/technology as my future career. Massey has a reputation in the food area so it is a good place for me to continue my academic study. In the future, I would like to seek opportunities in the food industry or academia.

Supervisors
Professor Steve Flint
Dr Tanushree Gupta
Dr Anne Midwinter
Mr John Mills

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