Luxin Wang, Ph.D.
Food Science and Technology
Food Science (2018 - )
Ph.D. University of Missouri, 2009
Dr. Wang’s research lab studies the microbial safety of fresh produce, aquaculture products and animal products. Her program uses conventional microbiological technologies and new precision approaches, such as comparative genomics and metagenomics, to study the behavior of foodborne pathogens and their interactions with the background microbiome. Projects underway aim to advance the understanding of the genetic and environmental factors impacting the dissemination and persistence of antibiotic-resistant zoonotic pathogens. Her lab also studies the efficacy of novel intervention strategies for the control of foodborne pathogens. The goal of her research program is to generate knowledge needed for establishing strategies to manage foodborne pathogens from farm and pond to fork, thus ensuring a safe and sustainable food supply chain.