Food Safety & Mycotoxins

Dr. Aibo Wu is currently working as a Professor and Principal Investigator at Shanghai Institute of Nutrition and Health (SINH), Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences, Shanghai, China. (2015-present). Previously held positions: (2011-2015) Professor and Associate Professor, Institute for Agri-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China. (2005-2010) Associate Professor and Assistant Professor at the School of Life Science and Biotechnology, Shanghai Jiao Tong University, Shanghai, China. (2009-2011, one month per year), Visiting Scientist at Ghent University, UniversitéCatholique de Louvain, Belgium. (2005-2007).

Dr. Wu completed his PhD (1999-2004) in Molecular Plant Pathology at Huazhong Agricultural University, Wuhan, China. Since 1999, he has exclusively focused on risk assessment and control of Fusarium mycotoxin contaminations in foods. In the past five years, hehas published 26 peer-reviewed full-text articles in internationally respected journals, e.g. Analytical Chemistry, Journal of Agricultural and Food Chemistry,and Toxins.  He was selected as a Distinguished Young Scientist by the Chinese Institute of Food Science and Technology in 2017. 

Moreover, Dr. Wu serves on the editorial board of the journal Food Control; on the Toxin Committee of the Chinese Society for Microbiology, Chinese Society of Microbiology; and is a member of the Food Hygiene, Chinese Preventive Medicine Association. His research areas include (1) risk assessment on co-occurring Fusarium mycotoxin contaminants originating from mycotoxin-producing fungal isolates in foods; (2) elucidation of contamination patterns, regulatory and control mechanisms of mycotoxin production in foods; and (3) establishment and validation of chromatographic approaches (LC-MS/MS) and immunological rapid assays for multi-component mycotoxins in a variety offood matrices.