Angela is a second-year PhD student from Taiwan. She earned her B.S. in Food Science with Biotechnology Division from National Taiwan Ocean University and M.S. in Food Science and Technology from National Taiwan University.

She is currently working on artificial intelligence for food system to optimize tomato supply chain. Also, she is working on development of predictive models for elucidating the growth and survival of Shiga toxin–producing Escherichia coli (STEC), Salmonella, and Listeria monocytogenes, in hybrid and plant-based meat products that may be subjected to temperature abuse in the supply chain.

She is an active and outgoing person. She currently serves as Treasurer for Dancing Illini and enjoys most outdoor activities, such as hiking, biking, swimming, and dancing.

Elea was an undergraduate research assistant in the lab during her junior and senior years in the food science program. She performed DNA extraction, PCR, and gel electrophoresis to support AJ Taylor’s work in detecting Listeria monocytogenes persistence. Elea also helped Shannon Rezac test combinations of antimicrobials against L. monocytogenes in a miniature ham model.

After completing her BS in Food Science and Chemistry at UIUC, Elea went to the University of Minnesota for a master’s program in Food Science with an emphasis on food safety and microbiology. She is currently working to isolate novel bacteriophage from wastewater to combat Salmonella in foods. In Fall 2021, Elea is planning to begin a PhD program at the University of Minnesota in Regulatory Toxicology.

Elea enjoys eating (a lot), listening to true crime stories, yarn crafting, and reading about food safety scandals.”

Yawei worked as an undergraduate research assistant in Dr. Stasiewicz’s lab in Spring 2019. She helped with the literature review to collect useful information for developing QMRA for share tables in the school cafeteria. She also helped with mycotoxin detection in wheat kernels.

She is now a M.S student in food safety at Michigan State University, working on microbial assessment during wheat tempering and determine the effectiveness of heat pasteurization during processing.

A.J’s project was focused on understanding two possible facets for detecting persistence in the foodborne pathogen, Listeria monocytogenes. He looked at detection methods through either using bioinformatic tools or by growth responses to various biochemical energy sources.  While he was unable to find conclusive detection methods, it narrowed down methods for future researchers in detecting persistent L. monocytogenes.

After completing his Master’s in Food Science with Dr. Stasiewicz,  he moved onto a Ph.D. program in Food Science with Dr. Nicki Engeseth at the University of Illinois at Urbana-Champaign and now he is working on understanding the parameters that influence cacao bean fermentation to make chocolate.