Siyun Wang

Siyun Wang is a Professor in the Food, Nutrition and Health Program at the University of British Columbia (UBC) Faculty of Land and Food Systems. With a Ph.D. in Biology from Illinois Tech (2010) and postdoctoral experience at Cornell University, Dr. Wang leads the Wang Lab of Molecular Food Safety, focusing on molecular approaches to combat foodborne pathogens.

• Education: B.S. in Pharmacy (Fudan University, 2005), Ph.D. in Biology (Illinois Tech, 2010)
• Research Focus: Host-pathogen interactions, bacteriophage applications, food safety systems, and stress response mechanisms in Salmonella and Listeria

Her lab employs syst-omics approaches to study microbial communities in food production and develop eco-friendly pathogen control strategies. Recent work includes farm-to-fork safety systems and bacteriophage cocktails for poultry and produce decontamination.

Publication Trends show emphasis on phage therapy for foodborne pathogens, molecular characterization of stress responses, and microbial ecology in agricultural systems. Key subfields include Salmonella-phage co-evolution, light-regulated plant metabolism, and antimicrobial resistance dynamics.

Dr. Wang teaches courses in food safety and microbiology, including FNH 200, FNH 413, and FOOD 523, while collaborating on grants related to agricultural microbial safety and First Nations food practices.