Food Science (2018 - )

Degree

Ph.D. University of Missouri, 2009

Research

Dr. Wang's research program studies the microbial safety and quality of fresh produce, aquaculture, and animal products, as well as alternative proteins. Her program utilizes conventional microbiological technologies and new precision approaches, such as comparative genomics and metagenomics, to examine the behavior of foodborne pathogens and their interactions with the background microbiome. Projects underway aim to advance the understanding of genetic and environmental factors impacting the dissemination and persistence of human pathogens in food systems, along with the formation and spread of antibiotic-resistant genes and antibiotic-resistant bacteria. Her lab also investigates the efficacy of novel intervention strategies for controlling foodborne pathogens. The goal of her research program is to generate the knowledge needed to establish strategies for controlling foodborne pathogens from preharvest to postharvest, thereby ensuring a safe and sustainable food supply chain.

Extension of Knowledge Activities

FST 104L Food Microbiology Laboratory

FST 109 Principles of Quality Assurance in Food Processing