Yucen Xie

Yucen Xie is a Researcher specializing in Food Science and Technology at the University of California, Davis. She is affiliated with Prof. Luxin Wang’s research group. Her work focuses on food safety mechanisms, particularly pathogen survival and thermal resistance in dry food systems, and cross-contamination risks during postharvest handling. She holds a Ph.D. in Food Engineering from Washington State University, an M.Eng. in Food Science and Engineering from China Agricultural University, and a B.S. in Food Quality and Safety from Shanghai Ocean University. Her research integrates microbiology and engineering principles to develop predictive models for foodborne pathogen control.

Research interests include:

• Pathogen survival mechanisms in low-moisture foods
• Thermal inactivation kinetics of Salmonella and Enterococcus species
• Quantitative risk assessment for cross-contamination via food-contact surfaces
• Development of novel cooling media for food preservation
• Water activity and fat content effects on microbial thermal resistance

Her recent work (2023-2025) emphasizes dry postharvest systems, particularly contamination dynamics in stone fruits, onions, and spices. Publications analyze bacterial transfer pathways and thermal treatment optimization strategies. No scientific awards were listed in the provided materials.

Advising focuses on collaborative research within Prof. Wang’s lab group. Current research also explores biodegradable cooling solutions (Jelly IceCubes) and pulsed vacuum drying technologies. Ongoing projects aim to improve understanding of bacterial persistence in dry environments and develop practical food safety interventions.