Fei He

Address:

1207 W. Gregory Dr. Urbana, IL 61801

Research Interests:

• Companion Animal and Comparative Nutrition
• Flavor Chemistry
• Gas Chromatography Mass Spectrometry
• Ion Chromatography
• Ingredient evaluation in human food and animal feed
• New analytical methods development in pet food and nutrition

Biography:

Research Assistant Professor (08/2018-present)

• Department of Animal Sciences, University of Illinois Urbana Champaign
•  Working on grant “Immune-modulatory effect of MacroGardsupplementation in canned and extruded diets of adult dogs and cats"
•  Coordinating research activities and directing daily operational management of the laboratory
•  Securing future grant funding
•  Assume additional responsibilities to enhance the mission of the department and participate in the public service mission of the university

Visiting Research Specialist (02/2017 – 08/2018)
Department of Animal Sciences, University of Illinois Urbana Champaign

• Perform analytical assays, sample preparation, preparation of laboratory reagents, solutions, proximate analysis, chromatographic, spectrophotometric, HPLC, GC, ICP and in vitro fermentation techniques.
• Ensure compliance with all standard operating procedures and required training including biological, chemical and radiation safety.
• Maintain specialized laboratory equipment; troubleshoot and resolve problems as needed.
• Manage daily research laboratory activities. Facilitate purchasing, maintaining financial records, and conduct semi-independent research.
• Hire, train, and supervise hourly lab personnel

Postdoctoral Research Associate (06/2014 – 02/2017)
Department of Food Science and Technology, Oregon State University, Corvallis, OR

• Implement new research areas related to electronic nose, electronic tongue, biosensors for aroma flavor detection in food and beverage
• Design and execute scientific experiment to study bioactive compounds in garlic and onion on white rot spore germination
• Development and implement research activities related to bioactive compounds on monitoring microbial food safety, shelf-life and off-flavor quality
• Assist PI to manage other flavor research projects related to wine, beer and other fermented products
•  Assist in the training of graduate students in research methods, instrument applications and testing procedures
• Prepare or help to prepare research proposals for federal grants to support flavor technology research

Postdoctoral Research Associate (04/2014 – 06/2014)
Department of Food Science, University of Massachusetts Amherst, Amherst MA

• Developing bioelectronic nose device for detection of volatile compounds for oxidative rancidity in omega-3 fortified food; Synthesizing and optimization of olfactory receptors for volatile analytes; detecting the conformational change of olfactory receptors with a dielectric measurement by headspace analysis; performing research on volatile biosensing
• Performing research on genetic modification of bacteriophages, enzyme sample pretreatment, and paperfluidics
• Investigating the effect of various enzyme cocktails (amylases, cellulases, pectinases, lipases and biofilm degrading enzymes) for Salmonella spp. separation from food and agricultural matrix
• Supervising graduate students and undergraduate researcher

Research Assistant (09/2009 – 12/2013)
Department of Food Science, University of Massachusetts Amherst, Amherst MA

• Developed a novel and low-cost paperfluidic device for milk rancidity off-flavor evaluation by colorimetric detection
• Electronic nose and electronic tongue fabrication and integration; Inkjet-printed olfactory receptors onto disposable electrodes which can be held in the headspace of the food product being analyzed.
• Developed polymeric microfluidics: Modeling and controlling flow in capillary-driven microfluidic networks; microfluidic devices for nucleic acid and virus detection; low cost, disposable devices using laser ablation and inkjet printing techniques; disposable electrochemical biochips for virus detection
• Developed paper fluidics: electronic components in paper microfluidic networks for fluid flow control; lateral flow immunoassay for colorimetric detection of virus (T7 bacteriophage)

Research Assistant (10/2008 – 06/2009)
School of Life Science, East China Normal University, Shanghai, China

• Performed research on green tea extract (polyphenol) as a natural antioxidant to inhibit lipid peroxidation and quality deterioration of meat product
• Studied the oxidative processes for off-flavor development in meat products; sensory evaluation of meat flavor
•  Analyzed the quality of Italian sausage (Pepperoni) by thiobarbituric acid-reactive substances (TBARS), pH value, color and sensory attributes; Compared the effects of different concentration of green tea polyphenol (GTP) on the quality of Pepperoni

Medical Intern (09/2008 – 10/2008)
Department of Traditional Chinese Medicine, Shanghai Humanity Hospital, Shanghai, China

• Set up treatment by Chinese herbs
•  Assisted in diet regulation and high grade VIP health care

Summer R&D Intern (06/2008 – 08/2008)
Shandong TaiBang Biological Products Co., Ltd., Shandong, China

•  Prepared research materials and cold ethanol fractionation of human albumin solution
• Undergraduate Research Assistant (12/2007 – 04/2008)
• Experimental Teaching Center of Life Science, East China Normal University, Shanghai, China
• Assisted on the project “capsaicin on liver tumor cells and its effect on normal cells”
•  Performed passage and subculture of liver tumor cell, collected preliminary data