Prof. Dr. Hua Wang currently serves as a Professor at the Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA. She received her B.S. degree in microbiology from Fudan University, her M.S. from Utah State University, and her Ph.D. from the University of Minnesota in food science and nutrition (lactic acid bacteria genetics). She served as an FDA Consumer Food Safety Officer before joining OSU as a faculty member in 2001. She was previously Chair of the Food Microbiology Division of the American Society for Microbiology (ASM) and Chair of the Biotechnology Division of the Institute of Food Technologists (IFT). She also served on the USDA Food Safety Panel, the NIH study session, the External Advisory Committee for NASA ALS NSCORT, the Editorial Board for J Food Protection, and was an Associate Editor for Microbial Spectrum. She received the 2015 Director’s Innovator of the Year Award from OARDC as well as the 2009 Battelle Endowment Project Award for Technology and Human Affairs from the Provost’s Office at OSU for her pioneering work on combating antibiotic resistance in the global ecosystem. As a 2008–2010 ASM distinguished lecturer, she delivered keynote lectures at ASM branch meetings nationwide. Her main research areas include antibiotic resistance, host and food microbiota, food fermentation, biofilms, lactic acid bacteria, Listeria monocytogenes, rapid detection of microbes, and gene pools.
Prof. Dr. Hua Wang currently serves as a Professor at the Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA. She received her B.S. degree in microbiology from Fudan University, her M.S. from Utah State University, and her Ph.D. from the University of Minnesota in food science and nutrition (lactic acid bacteria genetics). She served as an FDA Consumer Food Safety Officer before joining OSU as a faculty member in 2001. She was previously Chair of the Food Microbiology Division of the American Society for Microbiology (ASM) and Chair of the Biotechnology Division of the Institute of Food Technologists (IFT). She also served on the USDA Food Safety Panel, the NIH study session, the External Advisory Committee for NASA ALS NSCORT, the Editorial Board for J Food Protection, and was an Associate Editor for Microbial Spectrum. She received the 2015 Director’s Innovator of the Year Award from OARDC as well as the 2009 Battelle Endowment Project Award for Technology and Human Affairs from the Provost’s Office at OSU for her pioneering work on combating antibiotic resistance in the global ecosystem. As a 2008–2010 ASM distinguished lecturer, she delivered keynote lectures at ASM branch meetings nationwide. Her main research areas include antibiotic resistance, host and food microbiota, food fermentation, biofilms, lactic acid bacteria, Listeria monocytogenes, rapid detection of microbes, and gene pools.