Dr. Xiuping Jiang is a Professor in Food Microbiology at the Department of Food, Nutrition, and Packaging Sciences, Clemson University, after receiving a Ph.D. degree from University of Maryland and a postdoctoral training in the University of Georgia. She teaches Food Microbiology-related courses for both graduate and undergraduate students. Her research interests focus on understanding how foodborne pathogens (bacteria and viruses) persist in food, on surfaces, and in pre-harvest environments; optimizing methods for antimicrobial efficacy testing; and developing strategies to detect and control these human pathogens. She and her students have published more than 130 peer-reviewed scientific articles. Additionally, Dr. Jiang has served on the editorial boards of several journals related to food microbiology and food safety.
