Luxin Wang, M.S., Ph.D.
Dr. Luxin Wang joined the WCFS as an ORISE Fellow in 2009-2010. She worked with Dr. Linda Harris primarily on Salmonella, factors that impact desiccation resistance, and how these factors play a role on the survival of Salmonella in the lettuce production environment. Luxin graduated from the University of Missouri with a Ph.D. in Food Science and M.S. in Biological Engineering. Her dissertation and thesis included work on the optimization of detection methods for testing viable E. coli O157:H7, Salmonella Typhimurium and Shigella sonnei from beef and poultry products. Luxin also investigated formation of viable-but-nonculturable E. coli O157:H7 cells, as well as antimicrobial effects of novel nanoparticles. As a dual degree student, Luxin combined her Biological Engineering knowledge and her Food Science background to write, with her advisors, two funded grants entitled "Detection of E. coli O157:H7 and Salmonella by Antibody-Conjugated Quantum Dots with a Bead-Free Isolation Method" (National Cattlemen's Beef Association) and "Identification and Intervention Method Development for Antibiotic Resistant Salmonella" (Missouri Beef Industry Council). In addition, one patent based on the results she generated from the quantum dot research is being processed at the University of Missouri Patent Office. She is located at the Robert Mondavi Institute of Food Science and Technology on the UC Davis campus (Room 3221) and can be reached at email@example.com.