Assoc. Prof. Dr. Yang Yang is an associate professor and Director of the Institute of Food Safety Risk Assessment at Hebei Normal University of Science & Technology, with recognized expertise in food safety, foodborne microbiology, and molecular detection technologies. He earned a doctoral degree in Nutrition and Food Hygiene from the Chinese Center for Disease Control and Prevention, where he received systematic training in food safety science and public health. He has long been engaged in teaching and research in food quality and safety, serving as a graduate supervisor and leading multiple competitive research projects funded by provincial governments, national key research and development programs, and international agencies, including several projects supported by the United States Department of Agriculture. His research focuses on the safety of fresh and fresh-cut fruits and vegetables, rapid detection and control of foodborne pathogens, antimicrobial resistance monitoring, pathogen typing and traceability, virulence characterization, and database construction. He has made notable contributions to the development of rapid PCR-based detection methods, revision of national food safety standards, and establishment of a national Listeria monocytogenes typing and traceability database. Dr. Yang has published extensively in high-impact international and domestic journals and holds multiple authorized patents. He serves as a standing committee member and council director of national professional organizations in molecular diagnostics and foodborne microbiology, and as a senior editorial board member and reviewer for more than twenty SCI-indexed journals. His work has been recognized with multiple honors for outstanding peer-review service, academic excellence, teaching performance, and professional contributions.
Featured Publications
1. Y. Yang, “Rapid PCR detection method of Listeria monocytogenes in oysters utilizing β-cyclodextrin and bentonite-coated activated charcoal without pre-enrichment,” LWT – Food Science and Technology, 2025.
2. Y. Yang, “Effects of Metschnikowia pulcherrima as a substitute for SO₂ in pre-fermentative cold maceration on Muscat red wine,” Fermentation, 2025.
3. Y. Yang, “Enhancing varietal aromatic characteristics of Muscat wine through cold maceration with indigenous cryotolerant Metschnikowia pulcherrima Mp0520,” Food Chemistry, 2025.
4. Y. Yang, “Enhancement of brewing process adaptability in Metschnikowia pulcherrima via Aspergillus oryzae-immobilized biocapsules,” Journal of Food Science, 2025.
5. Y. Yang, “Development of the natural bioactive anti-Listeria spp. vegetable salad dressing,” Journal of Nuclear Agricultural Sciences, 2025.
The nominee’s work advances food safety science through innovative pathogen detection technologies and risk assessment strategies that strengthen public health protection and regulatory decision-making. By integrating molecular diagnostics with real-world food systems, his research supports safer agricultural practices, enhances industry compliance, and contributes to global efforts to reduce foodborne disease and improve food supply chain resilience.