Chao Wang’s PhD focusses on the field of Food science and technology- food microbiology, applied microbiology and food safety. His PhD topic is “Modulation of molecular signaling to control the virulence of foodborne Clostridum perfringens” under the supervision of promoters Prof. dr. Andreja Rajkovic and Prof. dr. Tom Defoirdt (CMET).
His PhD study is sponsored by the China Scholarship Council (CSC). This project should provide insights in factors that can mitigate risks of C. perfringens toxin production on molecular level.
He graduated as a master in Food Safety, Hygiene and Management in 2016 at University of Birmingham in UK. Since October 2018, he joined Ghent University as a PhD student.
He worked with “The effect of salt on the survival of potentially pathogenic Escherichia coli and Clostridium perfringens in broth-based model at low temperature for prolonged time” during his master. Currently, he focuses on in vitro observations of multifaceted pathophysiologic relevance regarding host-pathogen interaction and the role of QS signaling systems related to the production of CPE using cell-based systems with Caco-2 and HT29-MTX cells.
