Title and Affiliation
Postdoctoral Research Fellow
Harvard T.H. Chan School of Public Health
Center for Nanotechnology and Nanotoxicology
Runze completed his undergraduate study in biotechnology at the Shanghai Jiao Tong University. He then obtained his Ph.D. in food science at the University of Delaware in August 2018. In his Ph.D. studies, he investigated different nonthermal processing technologies (high hydrostatic pressure, ultraviolet, pulsed light) for inactivating foodborne pathogens on fresh produce.
He joined Dr. Philip Demokritou’s group in August 2018 as a postdoctoral fellow to study the application of Engineered Water Nanostructures (EWNS) for food surface decontamination and hand sanitization.
- Investigation novel technologies for food decontamination
- Evaluation of the antimicrobial property of nanomaterials
- Application of nanomaterials for food packaging
- Huang R, Vaze N, Soorneedi A, Moore M, Xue Y, Bello D, Demokritou P. Inactivation of Hand Hygiene Related Pathogens Using Engineered Water Nanostructures. Sustainable Chem. Eng. 2019 Nov 10. 7(24):19761-19769.
- Huang, R., & Chen, H. (2018). Sanitation of tomatoes based on a combined approach of washing process and pulsed light in conjunction with selected disinfectants. Food Research International.
- Huang, R., de Vries, D., & Chen, H. (2018). Strategies to enhance fresh produce decontamination using combined treatments of ultraviolet, washing and disinfectants. International journal of food microbiology, 283, 37-44.
- Huang, R., Ye, M., Li, X., Ji, L., Karwe, M., & Chen, H. (2016). Evaluation of high hydrostatic pressure inactivation of human norovirus on strawberries, blueberries, raspberries and in their purees. International journal of food microbiology, 223, 17-24.