Yuan Fang

Food and Bioproduct Sciences

Yuan Fang obtained her PhD in food science, specializing in food microbiology, from the University of Alberta. After that, she took a role as a biologist in meat safety at the Lacombe Research and Development Center with Agriculture and Agri-Food Canada. She was a faculty at the University of Arkansas before joining the Department of Food and Bioproduct Sciences at the University of Saskatchewan. Her research has focused on the microbial ecology of foodborne pathogens and mitigation strategies to control microorganisms in food.

Dr. Yuan Fang focuses on food safety and microbial ecology by linking microbial phenotype-to-genotype during food preservation, antimicrobial intervention, and processing. Dr. Fang’s research integrates population genomics, functional genomics, and molecular genetics to understand microbial adaptation, and resistance to environmental stressors and evaluates strategies and technologies to mitigate antimicrobial resistance and pathogen prevalence across food systems. The goal is to enable precision and predictive food safety and quality.

PhD of Food Science and Technology, University of Alberta

BSc of Science (Food Science), University of Manitoba

Fang, F. Tran, K. Stanford, and X. Yang （2023）. Stress resistance and virulence gene profiles associated with phylogeny and phenotypes of Escherichia coli from cattle. Journal of Food Protection. 86(9):100122.

S. Castro, Y. Fang, X. Yang, and K. Stanford (2023). Association of resistance to quaternary ammonium compounds and organic acids with genetic markers and their relationship to E. coli serogroup. Food Microbiology. 113:104267.

Fang, K. Stanford, X. Yang (2022). Acid resistance and population structure of Escherichia coli from meat processing environments. Microbiology Spectrum. 10(5): e01352-22.

Fang, L. L. Brückner, L. M. McMullen, M. G. Gänzle (2022). Transduction of stx2a mediated by phage (Φ11-3088) from Escherichia coli O104:H4 in vitro and in situ during sprouting of mung beans. International Journal of Food Microbiology. 16:383, 109952.

Fang, J. Visvalingam, P. Zhang, X. Yang (2022). Biofilm formation by non-O157 Shiga toxin-producing Escherichia coli in monoculture and co-cultures with meat processing surface bacteria. Food Microbiology. 102: 103902.