Yuan Fang

Yuan Fang is an Assistant Professor in Food Microbiology at the University of Arkansas System Division of Agriculture's Food Science Department, affiliated with the Dale Bumpers College of Agricultural, Food and Life Sciences. Her research focuses on microbial resistance to sanitization methods in food processing, including high heat, pressure, and chemical agents like chlorine. She holds a B.Sc. (with distinction) in Food Science from the University of Manitoba and a Ph.D. in Food Science and Technology from the University of Alberta.

Her work investigates how pathogens like Shiga-toxin producing E. coli adapt to environmental stress, particularly at the cellular level. Notably, she pioneered single-cell quantification techniques for E. coli research, published in a landmark 2017 study. She previously worked at Agriculture and Agri-Food Canada and the University of Manitoba's food science department.

Fang co-teaches the Sanitation and Safety in Food Processing Operations course and plans to develop graduate-level courses. Her research through the Arkansas Agricultural Experiment Station addresses biofilm resistance and cross-contamination risks in food processing environments.