Education
? Ph.D., Biosystems Engineering, Zhejiang University, China, 2013.
? M.S., Biosystems Engineering, Zhejiang University, China, 2010.
? B.S., Bioengineering, China Jiliang University, China, 2008.
SKILLS
? Extensive knowledge in food safety, statistics, microbiology, pesticide science, food chemistry
? Proficiency in mathematical modeling and computer simulation
? Knowledge in post-harvest food safety intervention strategies along the food chain
? Capabilities in manuscript writing and conference presentation
MAJOR COURSES
Risk Assessment for Food, Statistical Methods, Experimental Design, Food Microbiology, Biochemistry, Food Chemistry, Agriculture Science, Food Processing, Food Safety Engineering, Immunology
Research experience
? Research Scientist, Zhejiang Academy of Agricultural Sciences Oct 2013-Present
§ Food safety assessment for pesticide residues in agro-products.
§ Risk assessment of Nickel via dietary exposure for general population in China.
§ Intervention technologies and risk assessment of Salmonella enteritidis in fresh-cut produce.
§ Assisted in design of annual agro-products risk monitoring programs for national risk assessment laboratory.
§ Provided scientific advices on standard development of pesticide rational application for high-quality enterprises of agricultural products.
? Graduate Research Assistant, Zhejiang University, China June 2010- Sept 2013
§ Ph.D. dissertation on “Microbial predictive model and quantitative risk analysis for evaluation of intervention technologies on reduction of Vibrio parahaemolyticus in peeled shrimp”.
§ Intervention technologies and risk assessment of Listeria monocytogenes in ready-to-eat shrimps.
§ Impedance biosensors for rapid detection of Escherichia coli O157: H7 in food.
? Graduate Research Assistant, Zhejiang University Sept 2008-June 2010
§ M.S. thesis on “Risk assessment of perfluorooctanoate and perfluorooctanesulfonate in water environment of Hangzhou”.
§ Risk assessment of Vibrio parahaemolyticus in raw oysters in Zhejiang Province.
HONORS & AWARDS
? International Students Travel Award, Society for Risk Analysis Annual Meeting, San Francisco, CA, 2012
? Graduate honor first scholarship, Zhejiang University, 2010
? Undergraduate outstanding graduate, China Jiliang University, 2008
? Second scholarship of outstanding students (twice), China Jiliang University, 2005-2008
? Third scholarship of outstanding students (five times), China Jiliang University, 2005-2008
Publications and Manuscripts
1. Wang, W., M. Li and Y. Li. 2015. Intervention methods for reducing Vibrio parahaemolyticus in seafood: A Review. Journal of Food Science 80: 10-19.
2. Wang, W., Z. Zhang, G. Yang and Q. Wang. 2014. Health risk assessment of Chinese consumers to nickel via dietary intake of foodstuffs. Food Additives & Contaminants: Part A 31:1861-1871.
3. Wang, W., M. Li, W. Fang, A. K. Pradhan and Y. Li, 2013. A predictive model for the decontamination effects of lactic acid and chitosan used in combination on Vibrio parahaeomolyticus in shrimps. International Journal of Food Microbiology 167(10):124-130.
4. Wang, W., M. Li and Y. Li, 2013. Modeling the thermo-ultrasound inactivation of Vibrio parahaemolyticus in raw peeled shrimps. Journal of Food Protection 76(10):1712-1717.
5. Li, M., W. Wang and Y. Li. 2013. Inhibitory effect of chitosan and organic acids on the growth of Listeria monocytogenes in ready-to-eat shrimps during refrigerated storage. Journal of Food Protection 76(8):1308-1479.
6. Li, M., A. K. Pradhan, W. Wang and Y. Li, 2013. Prediction of Listeria innocua survival in fully cooked chicken breast products during postpackage thermal treatment. Poultry Science 92, 827-835.
7. Huang, K., Y. Lin, W. Wang, G. Lin and J. Wang, 2014. Comparing the pulsed electric field resistance of the microorganisms in grape juice: application of the Weibull model. Food Control 35, 241-251.
8. Wang, W., Y. Shao, H. Liu, Y. Ying and J. Zhu. 2010. Risk assessment on perfluorooctanoate (PFOA) and perfluorooctanesulfonate (PFOS) in water environment of China. Proceedings of 2010 4th International Conference on Bioinformatics and Biomedical Engineering (IEEE), DOI:10.1109/ICBBE.2010.5517304
9. Shao, Y., W. Wang, R. Zhang, X. Yao and Y. Ying. 2010. Risk assessment of Vibrio parahaemolyticus in raw oysters in Zhejiang. Journal of Chinese Institute of Food Science and Technology, 10, 193-199 (in Chinese).
Presentations
1. Wang, W., M. Li, and Y. Li. Predictive modeling for the thermo-ultrasound inactivation of Vibrio parahaemolyticus in shrimp during post-harvest washing process. Poster presentation at International Association for Food Protection (IAFP) Annual Meeting, July 28-31, 2013, Charlotte, North Carolina, Poster No. 4666.
2. Wang, W., M. Li, W. Fang and Y. Li. A quantitative risk assessment model for Vibrio parahaemolyticus in shrimps washed with lactic acid and chitosan during postharvest processing. Poster presentation at Society for Risk Analysis (SRA) Annual Meeting, San Francisco, California, December 9-12, 2012, Poster No. P63.
3. Li, M., W. Wang, W. Fang, and Y. Li. A quantitative risk assessment model for Listeria monocytogenes in ready-to-eat poultry. Poster presentation at Society for Risk Analysis (SRA) Annual Meeting, San Francisco, California, December 9-12, 2012, Poster No. P64.
4. Wang, W., M. Li, and Y. Li. A predictive model for the decontamination effect of lactic acid and chitosan on Vibrio parahaeomolyticus in shrimp. Oral presentation at International Association for Food Protection (IAFP) Annual Meeting, Providence, Rhode Island, July 22-25, 2012, Presentation No. 2238.
5. Li, M., W. Wang, and Y. Li. Inhibitory effect of chitosan and organic acids on the growth of Listeria monocytogenes in ready-to-eat shrimp during refrigerated storage. Poster presentation at International Association for Food Protection (IAFP) Annual Meeting, Providence, Rhode Island, July 22-25, 2012, Poster No. 2494.