Siyuan Sheng, Ph.D.

Dr. Siyuan Sheng headshotDr. Siyuan Sheng
Assistant Professor of Meat Science
Tennessee State University College of Agriculture
3200 John A. Merritt Boulevard
202-O Farrell-Westbrook Complex
Nashville, TN 37209
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Education:

University of Wisconsin-Madison 2024
Doctor of Philosophy, Meat Science
Focus: Using consumer sensory and GC-MS/MS, UHPLC-MS/MS to evaluate product quality and consumer acceptance.
Major Advisor: James R. Claus, Ph.D.
GPA: 3.92/4.00

Cornell University, College of Agriculture and Life Science 2018
Master of Professional Studies, Food Chemistry and Nutrition
Focus: Plant Phytochemicals and Their Health Benefits
Major Advisor: Rui Hai Liu, Ph.D.
GPA: 3.94/4.00

Purdue University- West Lafayette, IN 2016 Bachelor of Science, Food Science
Focus: Food Pathogen Rapid Detection Using Genetic Modified Bioluminescence Bacteria Phage Technology
Research Mentor: Bruce M. Applegate, Ph.D.
GPA: 3.54/4.00

Employment

Tennessee State University
Assistant Professor of Meat Science (Tenure Track) 2025- Current
60% Research 30% Teaching 10% Service
Research Interest: Chemical food safety; Technologies to improve product quality and safety in fresh and processed meats; Consumer sensory and acceptance in meat products; Automation and artificial intelligence in meat production; Meat by-products development and usage.
Teaching Responsibility: AGSC 4450 - Science of Meat (3-4 Credits), Every Spring

University of Wisconsin-Madison
Post-Doc Research Associate
2024 - 2025
Meat Science and Sensory Science

Nature of Work: Conducted consumer sensory studies and analysed volatile compounds and lipid profiles to assess fresh beef quality using rinse and chill technology. Managed the Consumer Sensory Curriculum Vitae S. Sheng updated 12/30/2025

Lab within the Department of Meat Science, fostering external partnerships for conducting research. Explored and developed vascular rinsing techniques to enhance meat texture and flavour. Investigated shockwave technology for improving meat quality and structural integrity. Studied functionality and sensory attributes of organic ingredients to incorporate into conventional additives in food products. Data Science courses taken equivalent to a master’s degree in data science, including Data Programming I, II, mathematical modelling, artificial intelligence, convolutional neural network. Using Data Science skills in publications.

Graduate Research Assistant 2021 - 2024

Nature of Work: Quality and consumer sensory study on processed meat products (frankfurter, boneless ham, and deli-turkey); Leading chemical food safety and nutrition research focused on nitrite and nitrate use, as well as overseeing a national study on nitrite and nitrate levels across all processed meat categories—an updated survey based on the national study conducted by Texas A&M University in the 2010s, incorporating a consumer visual component. Plant volatile compounds research on conventional and organic curing ingredients. Bioactive compounds use as non-meat ingredients (sensory, chemical, and nutrition)

Tyson Foods Inc.
General Manager, Food Safety and Quality Assurance 2020 - 2021
Fresh Meats (Bruss Co.) – Beef/Pork Case ready, Chicago, IL

Nature of Work: Managed and directed all aspects of FSQA Department at a Portioned Protein Innovation (case ready) facility; Lead and manage a team of 30 team members including 3 supervisors, FSQA technicians and sanitation personnel; Responsible for all internal, customer (Darden Restaurants, Texas Roadhouse, Whole Foods and Melting Pot etc.), certification partners (BRCGS) and government (USDA-FSIS) audits and inspections. Collaborate sales and customers to understand market demand and adjust quality standard. Directed supervisors to provide HACCP and quality training for all new employees. Prepared export documentation and follow up with entire export process to Hongkong.

Senior HACCP Supervisor 2019 - 2020
Fresh Meats (IBP)– Pork (Raw and RTE Processing), Madison, NE

Nature of Work: Managed food safety plan of a large pork processing complex including slaughter, cutting, converting and RTC processing; Validate and designed a carcass temperature evaluation tool for a $350M Ultra chill cooler (the model is utilized by other five internal pork plants Responsible for Curriculum Vitae S. Sheng updated 12/30/2025 certification partners, government (School Lunch program, USDA-FSIS, FDA-FSMA for rendering products) and customers (McDonald’s-contract through OSI, Walmart, Costco and export products to 21 countries and regions) audits and inspections. HACCP training for all new management and management support. Improved BRC Global Food safety certification rating from B in 2018 to AA in both 2019 and 2020. Manage PowerBI and Tabula System for quality assurance dashboard.

Food Safety and Quality Assurance Supervisor 2018 – 2019
Raw Retail Poultry (Tyson Poultry Division) - Wilkesboro, NC

Nature of Work: Managed a newly formed food safety and quality team in a poultry processing plant supplying ready to cook products to a major restaurant chain (Chipotle Mexican Grill, Inc.) in North Carolina and Virginia.

Vienna Beef 2018
Operations Intern – Chicago, IL

Nature of Work: Conducted cost study of over 200 product codes; Designed a new fermented beef sticks product; Underwent management training with supervisors of each department.

New York University 2017
Program Intern – Shanghai Campus, Shanghai, China

Nature of Work: Organized after class activity for high school students with intentions to apply to NYU; database management and outreach to parents for all issues related to students and class (shared responsibility with another program coordinator).

Academic Publications and Manuscripts

  1. Sheng, S., Silva, E.M., Tarté, R., Claus, J.R. (2025) Residual Nitrite and Nitrate in Processed Meats and Meat Analogues in The United States. Sci Rep 15, 3269. doi.org/10.1038/s41598-025-87563-x
  2. Sheng, S., Silva, E.M., Ricke, S.C., Claus, J.R. (2025) Characterization of Volatilized Compounds in Conventional and Organic Vegetable-Source Alternative Meat-Curing Ingredients. Molecules, 30, 835. doi.org/10.3390/molecules30040835
  3. Sheng, S., Silva, E.M., Ricke, C.S., Claus, J.R. (2025) Consumer and Quality Evaluation of Organic and Conventional Alternative Cured Deli Turkey. Poultry Science,104(8), 105370. doi.org/10.1016/j.psj.2025.105370
  4. Sheng, S., Ricke, S.C., Silva, E.M., Claus, J.R. (2025) Impact of Organic and Conventional Vegetable-Based Curing Ingredients on Frankfurter Quality and Sensory Attributes Food Science & Nutrition. 13: e70148.

 

doi.org/10.1002/fsn3.70148

  1. Sheng, S., Silva, E.M., Ricke, C.S., Claus, J.R. (2025) Quality and Sensory Impact of Alternative Curing Ingredients in Boneless Ham: Organic Versus Conventional

 

Food and Bioprocess Technology Under peer review

  1. Sheng, S., Silva, E.M., Ricke, C.S., Claus, J.R. (2025) Consumer Taste Preferences for Conventional versus Organic Processed Meats, npj Science of Food doi.org/10.21203/rs.3.rs-6413730/v1
  2. Claus, J.R., Sheng, S. Campbell, R.E. Impact of Vascular Rinsing and Chilling on Cull Cow Meat Quality and Shelf Life, Meat and Muscle Biology In preparation
  3. Sheng, S., Tong, L., & Liu, R. (2018) Corn phytochemicals and their health benefits. Food Science and Human Wellness, 7(3), 185-195. doi:10.1016/j.fshw.2018.09.003
  4. Sheng, S., Liu, R. (2018) “Effect of Germination on Nutrition Quality and Phytochemical Profiles of Common Sprouts.” Cornell University.

 

Book Chapter

  1. Sheng, S., Li, T. and Liu, R.H. (2019). Corn. In Whole Grains and their Bioactives (eds J. Johnson and T. Wallace). doi.org/10.1002/9781119129486.ch5

 

Research Grants

  1. Project Title: USDA NIFA Shared Equipment Funding for purchasing a TSQ 9610 Triple Quadrupole GC-MS/MS Highest selectivity and sensitivity with high-speed, high- capacity MS/MS selected reaction monitoring (SRM) Amount requested $414,540 In Preparation will be submit for Fiscal year 2026
  2. Project Title: Efficacy of Peracetic Acid Administered via Post-Exsanguination Vascular Rinsing for the Reduction of Salmonella in the Peripheral Lymph Nodes of Goats, PI: S Sheng Total $55,514 Verbally Funded
  3. Project Title: Nitrosamine in Fermented and Acidified Meats, USDA NIFA Evans Allen, PI S. Sheng 2026 $300,000 (successfully defended in Ph.D. preliminary exam 2024.03.15). Submitted Dec 28, 2025
  4. Project Title: International Collaborative Research on Varity Meats Usage, PI: S Sheng, Co-Investigator: C. Wang (Kentucky State U.), Y. Su (Lincoln University-Missouri), J.R. Claus (University of Wisconsin-Madison), Y. Zhu (Hongkong Polytechnic University) 1890 Center of Excellence for Global Food Security and Defence Amount requested: $150,000 Submitted Dec. 17, 2025

Academic Grant and Abstract Reviewer

Invited manuscript and book review

  1. Food Review International, Publisher: Taylor& Francis Group
  2. Comprehensive Review of Food Science and Safety, Publisher: John Wiley & Sons, Inc
  3. Journal of Food Science, Publisher: John Wiley & Sons, Inc.
  4. Dietary Supplements and Nutraceuticals: A Textbook

 

Proposal and grant review

  1. IFT Global Food Systems Challenge – Growth Grants of $100,000 each (3 total). completed Feb. 2025/2026
  2. IFT First 2025 Tier 1 Reviewer for the 2025 Call for Proposals Oct. 2025
  3. USDA AFRI grant review panel member

 

Conference Presentations

  1. Sheng, S., Silva, E.M., Ricke, S.C., Claus, J.R. (2025). Residual Nitrite and Nitrate in processed meats. Wisconsin Legislative Reception. Madison, Wisconsin. April 9. 2025. Poster.
  2. Sheng, S., Silva, E.M., Ricke, S.C., Claus, J.R. (2025). Exploring Organic and Conventional Curing Ingredients: Impacts on Deli-Style Turkey Quality and Sensory Traits. 71st International Congress of Meat Science and Technology Conference, Girona, Catalonia, Spain, August 3rd -8th, 2025. Short Paper and Poster.
  3. Sheng, S., Silva, E.M., Ricke, S.C., Claus, J.R. (2025). Unveiling Volatile Profiles in Conventional and Organic Vegetable-sourced Meat Curing Ingredients. 71st International Congress of Meat Science and Technology Conference, Girona, Catalonia, Spain, August 3rd -8th, 2025. Short Paper and Poster.
  4. Sheng, S., Silva, E.M., Claus, J.R.(2024). Residual Nitrite and Nitrate in processed meats. 2024 Wisconsin Animal & Meat Industry Coalition Conference, Madison Wisconsin. July 15. 2024. Poster
  5. Sheng, S., Silva, E.M., Claus, J.R. (2024). Residual Nitrite and Nitrate in Processed Meats from Small Processors and in Meat Analogues at Retail in the United States. Reciprocal Meat Conference, Oklahoma City, Oklahoma. June 16-19. 2024. AMSA2024-1251. E-poster.
  6. Sheng, S., Silva, E.M., Claus, J.R. (2024). Survey of Residual Nitrite and Nitrate in Processed Meats from Small Processors and in Meat Analogues at Retail in the United

 

States. 70th International Congress of Meat Science and Technology Conference, Foz do Iguacu, Brazil. August 18-23, 2024. Short Paper 329 and Poster.

  1. Sheng, S. Applegate, B. (2016) The Use of a Bioluminescent Escherichia coli for Real Time Monitoring of Microbial Inactivation by Reactive Gas Species. Undergraduate Research Symposium, West Lafayette, IN April 26-27. 2016. Poster

 

Seminars, Invited Presentations and Workshops

Texas Women University 2025
Application of Nitrite and Nitrates in Processed Meats in the United States

University of Wisconsin-Madison 2025
Undergraduate Research Symposium Moderator (786 undergraduate presenters)

Residual Nitrite and Nitrate in Processed Meats in the United States 2024
Animal and Dairy Science Seminar (~ 60 Audience)

Organic Alternative Cured Processed Meats Quality and Sensory 2023
Animal and Dairy Science Seminar (~80 Audience)

Master Meat Crafts Short course 2023
Meat Sensory Evaluation (~45 Industry and Academic participants)
Mean score (4.87/5)

HACCP Certification Short course -WI DATCP 2023
Raw, Not Ground group lead (~50 Audience)

HACCP Certification Short course -WI DATCP 2022
Raw, Not Ground group lead (~50 Audience)

HACCP Certification Short course -WI DATCP 2021|
Raw, Not Ground group lead (~60 Audience)
Meat Ultra Chill -Internal Tyson Foods Presentation 2020

Demonstrate an Ultra chill cooler food safety performance (~30 Corporate Audience)

Meat Ultra Chill -Internal Tyson Foods Presentation 2019

Demonstrate a $350M Carcass chill quality performance (~20 Corporate Audience)

Outreach/Extension Service

Meat Product Consumer Sensory Service

Lead and initiate IRB approved consumer sensory service for academic and fee for service

Initiate and maintain an active consumer sensory database with approximately 2,500 active members

Started consumer sensory lab and established multiple external and internal customers on a variety of meat products Fresh Meats: Steak

Processed Meats: Deli-turkey, Frankfurter, Boneless ham, snack sticks

Wisconsin Association of Meat Processors (WAMP)

  • Participate and assist meat judging.
  • Lead a new Nationwide nitrite and nitrate study (Wisconsin Portion, replicated in 2023 and 2024).

2021-2024

California Association of Meat Processors convention (CAMP)
2024
Participate and assist meat judging.
Lead a new Nationwide nitrite and nitrate study (California Portion).

 

Pennsylvania Association of Meat Processors convention (PAMP)
Participate and assist meat judging.
Lead a new Nationwide nitrite and nitrate study (Pennsylvania portion).

 

2023

Developing and Implementing HACCP in Meat & Poultry Plants.
Group lead for raw not ground.
Assistant throughout the program.

 

2021-2023

Grandparent’s University
Peer advisor of about 28 students and grandparents.
Oversee students and their grandparents of three 3-day long sessions.
Chinese art and culture
Meat science
Computer science

 

2022-2023

Salumi 101
Demonstrate products manufacture.
Assist every aspect of the short course.

 

2022

Cooked & Emulsified Sausage School
Course material preparation.
Demonstrate product manufacture.

 

2023

Basic HACCP Short course
Course material preparation.
Section leader for discussion and developing a HACCP plan.

 

2022-2023

Wisconsin Fresh Meats School
Course material preparation.
Course logistics.

 

Wisconsin Meat Curing School
Prepare meat and non-meat ingredients.
Participate in demonstration manufacture.
Course material preparation

 

2023

Wisconsin Meat Processing School
Prepare meat and non-meat ingredients.
Participate in demonstration manufacture.

 

2022-2023

Meat Snacks Short Course
Prepare meat and non-meat ingredients.
Participate in demonstration manufacture.

 

2022-2023

Animal Harvest and Utilization School
Course logistics and material preparation

 

2022

Fermented & Dry Cured Meat Products School
Prepare meat and non-meat ingredients.
Course logistics and material preparation.
Demonstrate product manufacture.

 

2023

Wisconsin Beef Council Workshop
Presentation meat tenderness topic in sensory session.

 

2023

Advanced Food Safety & Meat Microbiology School

2022-2023

USDA-FSIS Roundtable Session

2021

Wisconsin Food Safety Summit

2021

Wisconsin Meat Coalition Conference

2023

Awards and Honors

American Meat Science Association Travel Award

2025

International Travel Award (UW-Madison, $3,500)

2022

Exchange student Scholarship (Florida Tech, $10,000)

2013

HonPo Group Scholarship, Shanghai Ocean University (CHY 10,000)

2013

The People’s Scholarship, Shanghai Ocean University

2012

Mentorship

Mentor of Independent Research Study, Tennessee Sate University

Zihan Sun (Machine Learning/Artificial Intelligence). 2025

Direct Mentor of Independent Research Study, University of Wisconsin-Madison

Xinyi Huang M.S. (Extension / Cured Meats Sensory Research). 2024 Curriculum Vitae S. Sheng updated 12/30/2025

Current: GAC Group

Viona Xu B.S. (Meat Science Extension). 2023

Current: Columbia University, College of Engineering

Faye Darga B.S. (HPLC lab work). 2022

Current: Graduate program at UW-Madison

Teaching

Graduate Teaching Assistant, University of Wisconsin-Madison

2025

ANSCI 375 Intro to Culinary Meat Science (~ Sensory Part)

ANSCI 305 Introduction to Meat Science (~18 students) – All Semester

Graduate Teaching Assistant, University of Wisconsin-Madison

ANSCI 305 Introduction to Meat Science (~40 students)

Muscle Contraction; Pork and Poultry Anatomy lab

2023

Graduate Teaching Assistant, Cornell University

2017

FDSC/VITC1104 Introduction to Wines and Vines (~120 students)

Professional Certification and Training

SQF, HACCP. Lead auditor (Joselin, IL; Wilkesboro, NC; Chicago IL), OSHA 10-hour training, seven habits training, Tyson Internal Manager Training (WeCare). Lean Six Sigma Green Belt (Binghamton University)

Professional Affiliations

American Meat Science Association

2023 - present

Institute of Food Technologists

2018 - present

Poultry Science Association

2024 - present

American Chemical Society, Purdue student affiliates

2014 - 2016