People

Dr. Xiaonan Lu

Dr. Lu is from Tianjin, China. After study in Tianjin No.1 Middle School (1997-2003), he received his BSc (Food Science) from Ocean University of China in 2007 and PhD (Food Science with minor in Analytical Chemistry) from Washington State University in 2011. He was a postdoctoral fellow in the College of Veterinary Medicine at Washington State University before he joined the University of British Columbia (UBC) as Assistant Professor in January 2013, leading UBC's Food Safety & Health Engineering Laboratory. He received tenure with promotion to Associate Professor in June 2017. In 2020, his research group moved to McGill University. He is appointed as Ian & Jayne Munro Chair in Food Safety, leading McGill's Food Safety and Quality Program. He is currently the editor of Trends in Food Science & Technology, associate editor of Journal of Food Science, BMC Microbiology, Frontiers in Food Science and Technology, etc., and editorial board member of Applied and Environmental Microbiology, Microbiological Research, Frontiers in Microbiology, ACS Food Science & Technology, etc. His lab has interest in developing innovative and rapid sensing, instrumentation systems and detection methods for ensuring food safety as well as preventing food bioterrorism and fraud. His lab also applies molecular biology and genomic approaches to investigate stress response and pathogenesis of microorganisms that pose threats to agri-food systems and public health. Recently, his lab has started 1) food synthetic biology and cellular agriculture that allow for the production of food with higher and tailored nutritional value, food with longer shelf life and devoid of harmful ingredients (e.g. allergens) and 2) investigation of the interaction between food components and gut microbiota.

Awards and Recognitions

• Foods Young Investigator Award, 2022
• McGill William Dawson Scholar, 2021
• Young Scientist Award, Agricultural & Food Chemistry Division, American Chemical Society, 2021
• Samuel Cate Prescott Award, Institute of Food Technologists, 2021
• NSERC Discovery Accelerator Award, 2019
• UBC Peter Wall Scholar, 2017
• Larry Beuchat Young Researcher Award, International Association for Food Protection, 2017
• Young Scientist Excellence Award, International Union of Food Science and Technology, 2015

My Google Scholar

Dr. Kaidi Wang

B.S., Food Science, Zhejiang University, China, 2017
M.S., Food Science, University of British Columbia, 2019
Ph.D., Food Science, McGill University, 2024

Arusha Fleming (M.S. student)

B.S., Food Science, McGill University, 2022

Negar Haghighatpanah (Ph.D. student)

B.S., Food Science, University of Isfahan, 2015
M.S., Food Science, University of Tehran, 2020

Yihan He (Ph.D. student)

B.S., Food Science, Zhejiang University, China, 2021

Marti Hua (Ph.D. candidate)

B.S., Food Science, University of British Columbia, 2017
M.S., Food Science, University of British Columbia, 2019

Ivy Li (Ph.D. candidate)

B.S., Food Science, University of British Columbia, 2017
M.S., Food Science, University of British Columbia, 2020

Jinxin Liu (Ph.D. student)

B.S., Computer Science, Tianjin University of Technology, 2019
M.S., Computer Science, Tianjin University of Technology, 2022

Pierre-Luc Longchamps (M.S. student)

B.S., Food Science, McGill University, 2023

Yuxiao Lu (Ph.D. student)

B.S., Food Science, University of Nebraska, Lincoln, USA, 2022

Adaku Ngadi (M.S. student)

B.S., Microbiology, Abia State University, 2020

Li Xiao (Ph.D. candidate)

B.S., Food Science and Engineering, Southwest University, China, 2015
M.S., Food Science, Southwest University, China, 2018

Blanche Babin

Food Science, McGill University

Selin Sermet

Food Science, McGill University

Sally Zhao

Food Science, McGill University

TUTU