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Bio
Haifeng Wang received the B.Sc. in microbiology from Liaoning University, Liaoning, China, in 1982, and the M.Sc. degree in molecular biology and the Ph.D. degree from the Free University of Brussels, Brussels, Belgium, in 1993 and 1998, respectively.
Currently he is a Senior Research Associate in the Canadian Research Institute for Food Safety (CRIFS), University of Guelph, ON, Canada, where he is engaged in research on DNA–protein interactions between arginine repressor and operators in Escherichia coli and Bacillus stearothermophilus. His current research interests include the application of molecular biology techniques in detection, identification, control of food-borne microorganisms, application of probiotics in pathogen control, and nonthermal inactivation of microorganisms in food.
Dr. Wang is a member of the Canadian Society of Microbiologists.
Research Interests
Papers共 12 篇Author StatisticsCo-AuthorSimilar Experts
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European Food Research and Technologyno. 1 (2011): 123-129
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Author Statistics
#Papers: 12
#Citation: 409
H-Index: 9
G-Index: 12
Sociability: 4
Diversity: 2
Activity: 5
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