Ashley Jang

Ashley Jang

August 16, 2024

Ashley Jang

About

 Year4
ProgramBachelor of Science in Applied Biology
MajorApplied Animal Biology
HometownVancouver, BC, Canada

Ashley’s love for sustainability and animal anatomy and physiology led her to pursue a degree in the Applied Biology program. During her time at UBC, she has participated in various LFS events including Wednesday Night Dinner and Imagine Day as a Senior Orientation leader, where she was able to connect with her peers and find a strong sense of community. In the future, she is looking forward to a career in health care where she can apply all the knowledge and skills, she learned during her time at UBC.

Ashley can't wait to meet prospective students in her role as an LFS Student Recruitment Coordinator - find out how to connect with Ashley and her outreach team here.

What are three adjectives that describe you?

Reliable, Friendly, Calm

What advice would you give to a high school student considering your program?

A piece of advice I would give to a high school student who is considering Applied Animal Biology is to be open-minded. Deciding on a program or post-secondary school can feel permanent, but post-secondary and career paths are not linear. Unlike many other programs, the Applied Animal Biology major gives you a lot of flexibility to take many different electives. Take advantage of this and explore courses on topics you've never heard of before—you might just discover a new interest or passion.

Who is your favourite instructor in LFS and what impact have they had on your LFS experience?

There are so many amazing instructors in LFS, and it would be unfair for me to choose just one but some of my favourites are Candice Rideout, Marina von Keyserlingk, Patricia Hingston, Sasha Protopopova and Sean Smukler. Not only are they some of the top experts in their fields but they are passionate about sharing their knowledge through many different forms of learning. As LFS focuses on the applied areas of science, many of the professors teach their lessons by sharing their own personal stories and experiences which helped me understand how my learning can be easily applied to the real world.

Can you give an overview of your research experience at UBC?

When I was an incoming first year student, I only had a vague understanding of what research is. I knew that many students were looking for research opportunities so I knew that it was a career path but was not too familiar with what that would look like. During the AMS Clubs Fair, I saw a club called the Undergraduate Research Organization who was promoting a research mentorship program. The program pairs groups of students with a a researcher who will mentor the students through a literature review research. After completing the project, my research group and I even had the chance to present it at the Multidisciplinary Undergraduate Research Conference at UBC! It was such a great opportunity to dip my toes into research and learn more about the research process.

Living in residence or commuting; what is the best or most challenging aspect of your experience?

Even though commuting may not be as convenient as living in residence, I grew to enjoy commuting. Riding on public transit is a great time to unwind, listen to a podcast, scroll through social media, or read a book after a long day of classes and extracurriculars on campus. During exam periods, I can run through my flashcards on my phone and sometimes if the timing is right, I get to bump into old friends and catch up on the bus ride home.

What is one resource, event, support service, or website that has helped you during your time in LFS, and why should others be aware of it?

LFS Student Services is a wonderful place to seek advice about academics, career, and student engagement. Thinking about your academic journey and your future career path can be a confusing and complicated process. Many of my friends have said that they want to talk out their ideas with someone, but they do not even know what to say or where to start. My advice would be to just attend an advising session with a few questions prepared. I promise you will come out with a clearer head and feel more confident about your academic and career choices.

Interested in studying in the Faculty of Land and Food Systems? Learn more here!

Read more about Ashley and her experience with student leadership here: link.

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Categories: Profile Undergraduate, Profiles

Angela Geng

August 16, 2024

Angela Geng

About

 Master's Student
DegreeMaster of Science in Food Science
Undergraduate DegreeBachelor of Science in Nutritional Sciences
HometownNanjing, China

Angela’s love for human health and nutrition and her interest in food processing allowed her to make the transition from Nutritional Sciences during her undergraduate studies to pursuing a master's degree in Food Science. During her time at UBC, she built a strong community of friends through her time in LFS|US and her volunteer work with UBC Athletics. Through her undergraduate degree, she conducted research on various topics from the influence of FABP4 —a protein—on the development of atherosclerosis to the analysis and creation of microgels and she is excited to see what her future holds for her in Food Science research.

Angela can't wait to meet prospective students in her role as an LFS International Outreach Coordinator - find out how to connect with Angela and her outreach team here.

What are three adjectives that describe you?

Creative, Enthusiastic, and Spontaneous

What advice would you give to a high school student considering your program?

When I was in high school, I was set on pursuing higher education in Biology, so my initial plan was to apply to the Faculty of Science. I wanted to study Biology because I was fascinated by human physiology and loved doing experiments. However, university is full of diverse and intersecting disciplines, often referred to as interdisciplinary majors. Some majors may not be what you initially expect, so it's important to keep an open mind. I'm really grateful to the Advisor who recommended the Faculty of Land and Food Systems to me. It made me realize that my true interest lay in Food and Nutritional Sciences rather than just Biology. I recommend looking into the course plans for each major to see if the content excites you. Attending webinars and seminars can also provide valuable insights from current students and professionals in the field, helping you determine if it's the right fit for you. Finally, remember that it's never too late to add a minor or even switch majors if you discover a new passion, just like I did!

If you could give your first-year self one piece of advice, what would it be?

Reach out to people and network! While networking isn’t always a priority for science students, it’s a great way to learn about the world. I know how frustrating it can be when your major doesn’t meet your expectations, or when you struggle to find a good internship and don’t know how to plan your future after graduation. I went through all of that, and connecting with people and listening to their stories really helped me get through it. That’s why I chose to work with LFS Student Services. I want to help other students overcome those struggles. By talking with our Academic Advisors, attending networking events, and joining the LFS Mentorship Program, you’ll meet a lot of amazing people who are willing to lend a helping hand!

How did you first become interested in Food Science?

I have my Bachelor's degree in Nutritional Sciences from UBC, but my interest shifted to Food Science in my third year after taking FNH 313 Food Microbiology. This course was incredibly informative about the microbiome in food processing, and it sparked my interest in analyzing food properties. Also, after taking CHEM 235, I realized how much I enjoyed doing experiments, so I decided to take more Food Science courses, and it turns out I'm actually pretty good at it! I'm about to start my graduate thesis with my supervisor Dr. Kontogiorgos soon, and I couldn't be more excited!

Can you give an overview of your research experience at UBC?

I studied Nutritional Sciences for my bachelor's degree, so most of my undergraduate research experience is related to human nutrition. UBC has a wealth of resources to help you get involved with research. Specifically, in LFS, there are courses designed to encourage student research, like FNH 451, which I took. This course is fully research-based and allows you to dive deeply into your chosen subject. For instance, my group researched how FABP4 influences the development of atherosclerosis, while other groups explored different, equally interesting topics. I also volunteered at Dr. Kontogiorgos’s food lab, where I assisted in the analyzing and making of microgels. This experience was invaluable and led to Dr. Kontogiorgos becoming my supervisor for my graduate studies!

How are you involved outside of your academics at UBC?

I really enjoy the hockey culture here, so I not only started to practice ice-skating but also joined the analytical group for the UBC Men’s Hockey team, where I do live statistic tracking. The games are incredibly exciting, and last year we even made it to the Canada West championship! Feel free to come and visit our games during the regular season or catch the Winter Classic in Term 2!

Interested in studying in the Faculty of Land and Food Systems? Learn more here!

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Categories: Profile Graduate

Killam Postdoctoral Fellow looks for agriculture solutions at the molecular level

August 9, 2024

Killam Postdoctoral Fellow looks for agriculture solutions at the molecular level

August 15, 2024 – Dr. Chaoqun Wang won a prestigious Killam Postdoctoral Fellowship in 2024 in recognition of his promising research that explores plant-soil-microbial interactions. He joined UBC to work with Associate Professor Jean-Thomas Cornelis in Applied Biology (Soil Science).

Growing up on a farm, Dr. Wang has a deep understanding of soil health.

His primary research focus is on the role of phosphorus in the soil – an important ingredient in promoting early plant growth and development. Phosphorus is typically applied manually through mineral fertilizers. However, as it is water soluble, when the application is too heavy, unused phosphorus can enter surface water – negatively impacting water quality and interfering with the health of fish and aquatic plants.

Dr. Wang will explore activity in the rhizosphere – what he calls the ‘hotspot’ of microbial activities. In this narrow band of soil, plant roots take up water and nutrients, and release carbon assimilated by photosynthesis. Using metabolomics (the study of chemical processes involving small molecules within living organisms, such as plants) and genomic analysis, he hopes his research will contribute to a new agricultural paradigm that ensures agricultural sustainability in a changing climate by limiting potential environmental damage while optimizing plant productivity.

If he could make one change in the world?

“I know that outcomes are not always sure, but I want to advance agricultural innovations to create climate-smart, integrated soil systems.”   

Some questions regarding phosphorus that Dr. Wang are investigating include: How do root traits respond to slight phosphorus limitations in terms of gene expression and metabolite exudation? Does increased root exudation under slight phosphorus limitation favour plant phosphorus acquisition and soil carbon sequestration?

Dr. Wang arrived at UBC in 2023 – drawn to its advanced equipment, the open and inclusive academic environment, and the beautiful city. He is particularly excited to be doing genomic work funded by Genome BC and Investment Agriculture Foundation (IAF), and his research has started on white lupin plants.

In 2022, Dr. Wang obtained his PhD from the University of Göttingen (Germany) where he studied biogeochemistry in agroecosystems. Before that, he studied at the Chinese Academy of Forestry in Beijing, China.

Dr. Wang was born in Henan Province in China, where he grew up farming wheat and corn.

“I can tell you every piece of activity on the field,” Dr. Wang said. “By diving into farming, I’ve learned about plant-soil-microbial interactions in ecosystems and about sustainable practices. I’m excited to be researching the efficient use of resources like water and nutrients. Farming has given me insights that help me understand plant biology, breeding, and genetics, which are essential for improving crop yields.”

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Carbs: An Athlete’s Best Friend

August 8, 2024

Carbs: An Athlete’s Best Friend

August 8, 2024 – Food plays a key role in recharging an athlete’s body – from helping repair muscle damage to providing stamina for endurance.

Track and field varsity athlete Kiana Gibson, who is in UBC’s Master of Nutrition and Dietetics (MND) program, says athletes may need more calories through simple carbs than the general population.

“Active people have higher energy demands and need to consume more calories for performance, recovery, and to prevent something called RED-S: Relative Energy Deficiency in Sport. RED-S can lead to many issues including bone fractures, lower immunity, reproductive complications, and others.”

Gibson competes in the steeplechase – a track event that uses hurdles and water obstacles – for the UBC varsity team. In May this year, Gibson won both the 5000 meter and the 3000 meter steeplechase at the NAIA Track and Field Championships in Marion, Indiana. She was named the Cascade Collegiate Conference’s Women’s Track and Field Athlete of the Year, making history as UBC’s first female athlete to win this title.

When asked about fuelling for her performance, Gibson said she will turn to carbs when she needs a quick boost of energy.

“Contrary to what some people believe, simple carbohydrates and sugars are fine to eat. Some athletes might under fuel as a result of not eating enough simple carbs. For example, 30 minutes before a run, a spoonful of honey, a handful of gummy candies, or applesauce can provide a source of rapid energy.”

Gibson has been a teaching assistant in several food, nutrition and health (FNH) courses, including FNH 474: Sports Nutrition taught by Dr. David Wright. She had the opportunity to guest lecture, where she presented on the “Myths and Realities of Being a Student Athlete” and tried to debunk ideas that athletes should look a certain way or eat very structured meal plans.

“Athletes come in all shapes and sizes. Achieving high performance is not because of your weight or how your body looks.”

She said food tolerances, personal preferences, and cultural appropriateness are important considerations for individual athletes, as well as their training intensity. Gibson said online information about diet culture can be harmful, especially when people position food as something earned through exercise.

“You don’t need to feel guilt or shame for eating something delicious. Food serves many purposes beyond just providing us nutrients; we might make a decision to eat something for athletic performance in some situations, but other times, food might just be what’s practical in the moment – for a celebration or to connect with others.”

During her undergraduate studies at the University of Guelph, she majored in both Nutrition & Nutraceutical Sciences and International Development. She also competed in cross country and track and field for five years, and served as a mentor for other student athletes for three years.

Last year, Gibson competed for Canada at the 2023 Pan American Games in Santiago, Chile, placing fifth in the 3000 metre steeplechase. With the 2024 Summer Olympic Games taking place in Paris now, Gibson sees many of her friends competing and is cheering them on from home.

She just completed a dietetics placement through the MND program in Cranbrook, B.C., at the Intensive Care Unit in East Kootenay’s Regional Hospital. In her spare time, Gibson loves to go on long runs and has discovered an excellent trail network in Cranbrook.

“My varsity career may have wrapped up, but my love for running, sports, and movement remains unwavering.”

Her post-workout advice to improve endurance is to remember the 3Rs: Refuel – through carbs such as grains, fruits, and starches; Rebuild – through proteins; and, Rehydrate through fluids.

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Flavour of the Month: Violet

August 6, 2024

Flavour of the Month: Violet

We asked Kelli Kadokawa, our Manager of Graduate and Postdoctoral Studies, for her favourite flavour!

What is your favourite flavour and why?

One of my favorite flavours is violet. I’ve known and loved this flavour through Choward’s Violet Mints since I was little. My dad would buy these all the time – there would always be a partially eaten roll of Violet’s in the car, on the counter, in the junk drawer. When I got older, my dad would send some in his care packages. Now my kids bring them home for me whenever they see them.

How long have you worked in LFS and what is your role? 

I started my role as Manager, Graduate and Postdoctoral Studies, in early June, so it’s only been a couple of months. I work with an amazing team supporting our graduate students and postdocs in their LFS trajectory – from application to graduation and everything in between. I’m keen to dig in to projects like graduate student onboarding, streamlining how we track student progression, and optimal funding allocation.

How has your experience working at UBC over the past 13 years influenced your work and perspective within LFS? 

Great question. I spent the last 11 years in the Faculty of Graduate and Postdoctoral Studies where I had the fortune of doing a variety of different things, from reviewing theses and dissertations and advising prospective and current students, to providing resources for graduate programs to optimally support their graduate students. Even though I’m still very new to the team with lots to learn, I’m grateful to be able to bring this breadth of experience to the role. In my career at UBC, I kind of grew up within the graduate education landscape and one of my main priorities has always been graduate student wellbeing and success. I appreciate the different lenses through which I am able to support the graduate education community.

What is your most enjoyable part of your role?

There’s a tie between the more direct support I’m able to provide our graduate students and the connections I’ve been making with all of my new colleagues. Honestly, feeling helpful at the end of the day is very fulfilling.

What is the highlight of working in the LFS? 

I am so fortunate to have fallen into such a supportive, collaborative and inspiring group of colleagues who share similar goals. I look forward to coming to work each day!

Do you have some top tips for prospective students considering applying to a graduate or postdoctoral program? 

I encourage prospective graduate students to do their homework before applying. Why UBC? Why LFS? Why this particular program? Establish fit with the program, and if that can’t be done, it’s okay to look elsewhere. Read up on what faculty members are working on. Ask current graduate students and postdocs what it’s like to work with their supervisors and colleagues. Be specific and compelling when reaching out to potential supervisors. Consider the cost of living in Vancouver. There are ways to make it work, but it’s good to have realistic expectations sooner rather than later.

And finally, where on campus, is your go-to place to eat and/or place to relax? 

Oh this is a hard one because I have several go-to places! I’m a sucker for Triple O and The Deli but my new fave is, Firehouse Subs, which is dangerously close to my office. I can relax almost anywhere, but I have to say the Nitobe Japanese Garden is unparalleled in its beauty and tranquility.

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Hall of Fame: Amy Yiu

July 29, 2024

Hall of Fame: Amy Yiu

AMY YIU

BSc Food, Nutrition and Health, Major in Dietetics (2005)

Founder of Libra Nutrition (2007–present)

Registered Dietitian, Dietitians of Canada and College of Dietitians (2010–present)

Canadian Diabetes Educator (2023–present)

In recognition of her outstanding contributions to the health of Canadians for 16 years through her exemplary work in food and nutrition as a registered dietitian and educator.

Amy Yiu, founder of Libra Nutrition and recognized as one of the Top 10 Dietitians in North America in 2023, supports individuals to adopt healthier lifestyles and is a tireless public advocate for nutritional wellbeing.

Amy’s entrepreneurial spirit and business acumen are evident in her close collaborations with the medical community, pharmaceutical suppliers, chefs, food scientists, and retailers. These partnerships have significantly advanced our understanding of nutritional health.

We also celebrate her commitment to continuing education and community service with this honour. Amy is a dedicated mentor, supporting over 200 UBC nutrition students, many of whom have become Registered Dietitians (RD) and medical doctors.

Amy was accompanied by LFS alumni Olivia Pan, BSc Food, Nutrition and Health, 2017 and Jessica Wu, BSc Food, Nutrition and Health (International Nutrition) 2013

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Hall of Fame: Harold Steves

July 29, 2024

Hall of Fame: Harold Steves

HAROLD STEVES

BSc Agriculture (1963)

Co-Founder, Agricultural Land Reserve (1973-1975)

Councillor, Richmond City Council (1977-2022)

South Coast Director, Groundfish Development Authority (2002–present)

In recognition of his exceptional dedication to community engagement and his pivotal role in shaping agricultural policy in British Columbia.

A distinguished agroecologist, Harold Steves conceived and co-founded the Agricultural Land Reserve (ALR) in 1973, safeguarding farmland and ensuring food security for future generations in BC.

After an illustrious 51-year tenure as Richmond’s longest-serving City Councillor and as a former MLA, Harold serves as the Chair of the Britannia Shipyard National Historic Site Society, the South Coast Director of the BC Groundfish Development Authority, a member of the Metro Vancouver Agricultural Advisory Committee, and Director of the Farmland Defence League of BC.

This honour also celebrates Harold’s exceptional service to LFS, its students and alumni, his unwavering dedication to regenerative agriculture, and local and global food security policy.

Harold was accompanied by his son Rob Steves, BSc of Applied Science (Mechanical Engineering) and Master of Engineering Science, 1997 and his partner Jenna Newman.

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Building wine profiles for B.C. growers through science

July 15, 2024

Building wine profiles for B.C. growers through science

July 15, 2024 – Dr. Vivien Measday, Associate Professor at the Wine Research Centre, recently received funds from the NSERC Discovery Grants program to support her wine research. Dr. Measday’s project, “Biodiversity and Phenotypic Traits of Pacific West Coast Wine Yeast Strains,” aims to enhance competitiveness for growers in the B.C. wine industry. It will receive $48,000 per year for five years – a total of $172,480.

Wine research in Dr. Vivien Measday’s lab focuses on isolating and characterizing yeast populations associated with the vineyards in the Okanagan, a major viticultural area in British Columbia. Her research team conducted the first study to carry out the whole genome sequencing of S. cerevisiae yeast strains isolated from spontaneous fermentations of grapes sourced from the Okanagan.

“We have identified a new family of S. cerevisiae in Okanagan wineries, called the Pacific West Coast Wine (PWCW) yeast clade, that is genetically distinct from commercial wine strains,” explains Dr. Measday. Commercial wine strains can have lower genetic diversity and be less complex in wine flavour and therefore, diverse indigenous strains may be used to increase wine flavour profiles.  

Worldwide, major wine regions have demonstrated that product differentiation by terroir enhances the marketability and perceived value of their wines. The majority of the commercial wine strains available on the global market have been isolated from vineyards or fermentations in Europe and therefore, may not be ideal in reflecting the terrior of non-European vineyards, such as those in the Okanagan.  While soil, climate, and topography are the most commonly associated elements of terroir, yeast and other microbial populations are important components of terroir, particularly for wines made by spontaneous fermentation.

Spontaneous fermentation is the traditional method of wine fermentation and is characterized by a diverse succession of yeast species in the vineyard and winery, however it can be risky: Saccharomyces cerevisiae (S. cerevisiae), or brewer’s yeast, may be in low abundance or become spoiled, resulting in off-flavours. One approach to mitigate this risk while creating a wine that reflects the local terrior, is to isolate indigenous strains from winery spontaneous fermentations and propagate the strains for use as starter cultures. This approach requires that the strain first be genotyped and/or have its genome sequenced.

Dr. Measday says that their next goal is to isolate yeast from wineries on Vancouver Island and determine their identity using whole genome sequencing. They are also carrying out large-scale phenotyping to identify traits in S. cerevisiae strains that will improve aroma production in wine fermentation.

Read about the recent UBC NSERC Discovery Grants: https://research.ubc.ca/over-36m-awarded-ubc-researchers-through-nserc-2024-discovery-research-program

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Honorary Degree to Dr. Jerzy Zawistowski

July 8, 2024

Honorary Degree to Dr. Jerzy Zawistowski

July 7, 2024 – The University of Agriculture in Krakow, Poland, recognized the longstanding contributions and scientific achievements of Dr. Jerzy Zawistowski by awarding him a Doctor Honoris Causa. He received the honorary degree at a ceremony in Poland on June 21, 2024.

At UBC, Dr. Zawistowski is the Academic Director of LFS’s Master of Food Science program, a popular course-based program, which he co-founded in 2007. An Adjunct Professor, he also teaches graduate courses in food law and regulations, and in the undergraduate food science program on nutraceuticals and functional foods.

For more than 20 years Dr. Zawistowski has collaborated with the University of Agriculture in Krakow, Poland. From 2003-2006, he researched the effect of black rice extracts and plant sterols on lipid metabolisms and at the same time, developed a muesli bar using their beneficial properties. At the time, he worked with Forbes Medi-Tech in Vancouver.

He has also been involved in teaching at the University of Agriculture’s Faculty of Food Technology in Krakow at the master’s level. In terms of research, Dr. Zawistowski has facilitated research exchanges through the Erasmus+ program, enabling researchers to travel between the University of Agriculture and UBC since 2017.

Dr. Zawistowski’s scientific achievements have been in the area of food science and technology, where he developed and implemented the monoclonal antibody method to determine selected food ingredients, microorganisms and toxic substances. He’s also researched and promoted food ingredients that contribute to health – with a particular focus on plant sterols. He authored and co-authored 94 publications, including 50 peer-reviewed papers, 20 book chapters, and 13 patents. He presented and co-presented over 200 scientific papers, including invited lectures, plenary and keynote talks at national and international conferences and meetings.

He completed his master’s studies in 1981 in human nutrition at the Faculty of Food Technology at Warsaw University of Life Sciences, and his PhD in food enzymology from the Faculty of Agricultural and Food Sciences at the University of Manitoba where he worked as a professor from 1988-1998. From 1998-2008, he worked as a VP of Forbes Medi-Tech in Vancouver, responsible for the functional food and nutraceuticals section. At the same time, he began working as an Adjunct Professor at UBC.

Other awards he has received include a Merit Award from the International Society for Nutraceuticals and Functional Foods (ISNFF) for service and outstanding contribution to the field; IFT certified food scientist, the World Congress of Food and Nutrition Innovation Award for innovation in technology, products or services; and the Garson N. (Gerry) Vogel Memorial Award (University of Manitoba), among others.

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Nanomaterials Food Scientist wins Young Scientist Award

June 27, 2024

Nanomaterials Food Scientist wins Young Scientist Award

June 27, 2024 – Dr. Tianxi Yang has won a Young Scientist Award from IUFoST (International Union of Food Science and Technology). One of eight global winners of this award, Dr. Yang will be presenting her research on Advancing Food Safety and Sustainability Using Innovations in Analytical Techniques and Nanomaterials at the organization’s upcoming World Congress of Food Science and Technology in Rimini, Italy, this September.

As an Assistant Professor in Food Science, Dr. Yang uses emerging technology to improve safety and sustainability in the agri-food system – by introducing novel ways to detect chemical and biological contaminants in food and beverages and introducing ‘smart’ food packaging materials created from upcycled materials.

She has focussed on producing ground breaking results in nanosensor development, working across disciplines to apply analytical chemistry with nanotechnology and machine learning. Her novel nanosensors have wide applications and are used to detect pesticides in plants and produce, as well as nano- and micro-plastics in food and liquids, and to design ‘smart’ nanomaterials to advance precision agriculture and create sustainable packaging materials.

Before joining UBC in 2022, Dr. Yang worked at the U.S. Food and Drug Administration in Chicago as a chemist and ORISE Research Fellow (Oak Ridge Institute for Science and Education) who conducted research in novel biosensors for virus detection and next-generation food packaging.

Since joining UBC in 2022, Dr. Yang has led research in the Food Analytical Techniques and Material Engineering (FATME). She is the guest editor for two journals (Micromachines and Biosensors), and has been published in more than 40 journals covering a wide range of disciplines in nanotechnology, chemistry, food science, and material science (Nature Nanotechnology, Analytical Chemistry, ACS Applied Materials & Interfaces, Journal of Hazardous Materials, Biosensors and Bioelectronics, Journal of Agricultural and Food Chemistry, etc.)

As a young scientist, she is pioneering ways to improve food safety and sustainability.

Learn more about Dr. Yang: https://www.landfood.ubc.ca/tianxi-yang/

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