Luyao Ma

Luyao Ma is an Assistant Professor at Oregon State University (since 2024), previously serving at Florida State University (2023–2024) and as a Postdoctoral Scholar at the University of California, Davis (2021–2023). She holds joint affiliations with the Department of Food Science & Technology and the Department of Biological & Ecological Engineering. Her research focuses on applying artificial intelligence, smart sensors, and analytical instruments to enhance food safety, security, and processing. Specific interests include pathogen detection, food traceability, and antimicrobial-resistant bacteria mitigation in agri-food systems.

Dr. Ma earned her Ph.D. and M.Sc. in Food Science from the University of British Columbia (UBC), followed by a B.Eng. in Food Science and Engineering from Zhejiang University. She is an active member of professional organizations such as the International Association for Food Protection and the American Chemical Society.

Her research interests span advanced technologies for food quality assessment, including AI-driven optical sensors, robotics, and bio-based antimicrobial solutions. She has received notable awards, including the ACS Travel Award (2024), NSERC Postdoctoral Fellowship (2022–2024), and the Withycombe-Charalambous Award (2020).

Dr. Ma advises graduate students in both the Biological & Ecological Engineering and Food Science & Technology departments at Oregon State University, emphasizing interdisciplinary collaboration. Her work integrates engineering and microbiology to address critical challenges in food safety and antimicrobial resistance.