Changqing Wu

Dr. Changqing Wu is a full-time professor in Food Toxicology at the Department of Animal & Food Sciences, University of Delaware, within the College of Agriculture & Natural Resources. His research focuses on evaluating bioactive compounds for food safety, endocrine disruption potential, and novel decontamination technologies.

• Education:
  • B.S. Agricultural Product Processing, Zhejiang Agricultural University (1997)
  • M.S. Food Science, Zhejiang University (2000)
  • Ph.D. Food Technology, Clemson University (2005)

Dr. Wu's research program addresses three key areas: 1) toxicity assessment of natural bioactives and synthetic chemicals, 2) health benefits of bioactive compounds, and 3) antimicrobial applications in food processing. His work frequently employs in vitro assays and pulsed light technology.

The 15 most recent publications demonstrate expertise in food toxicology, bioactive compound characterization, and food safety interventions. Key themes include bisphenol alternatives, lignin derivatives, and decontamination methods for fresh produce and seafood.

Dr. Wu serves as principal investigator for grants from USDA, NSF, EPA, and industry partners. He teaches core courses in food chemistry and food analysis at both undergraduate and graduate levels.

Professional affiliations include the Institute of Food Technologists, American Chemical Society, and International Association of Food Protection. His laboratory collaborates extensively with agricultural biotechnology centers and food safety initiatives.