Dr. Jianghong Meng is the Director of the Joint Institute for Food Safety and Applied Nutrition and the Center for Food Safety and Security Systems, and a professor at the Department of Nutrition and Food Science, at the University of Maryland. He obtained his Ph.D. degree from the University of California, Davis, and had his postdoctoral experience at the University of Georgia. His research on microbial food safety mainly focuses on molecular identification, antimicrobial resistance, and pathogenicity of major foodborne pathogens, including Shiga toxin-producing Escherichia coli, Campylobacter, Salmonella, and Listeria monocytogenes. He is a member of the International Association of Food Protection, the American Society for Microbiology, and the Institute of Food Technologists.
Dr. Jianghong Meng is the Director of the Joint Institute for Food Safety and Applied Nutrition and the Center for Food Safety and Security Systems, and a professor at the Department of Nutrition and Food Science, at the University of Maryland. He obtained his Ph.D. degree from the University of California, Davis, and had his postdoctoral experience at the University of Georgia. His research on microbial food safety mainly focuses on molecular identification, antimicrobial resistance, and pathogenicity of major foodborne pathogens, including Shiga toxin-producing Escherichia coli, Campylobacter, Salmonella, and Listeria monocytogenes. He is a member of the International Association of Food Protection, the American Society for Microbiology, and the Institute of Food Technologists.