Fei He

1207 W. Gregory Dr. Urbana, IL 61801

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

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