Felicia Wu, John A. Hannah Distinguished Professor, joined the faculty of MSU with appointments in the Department of Food Science and Human Nutrition and the Department of Agricultural, Food and Resource Economics. Her research focuses on the burden of foodborne disease, how improved nutrition can counteract the harmful effects of toxins, and how cost-effective strategies can improve food safety.
Dr. Wu received her Ph.D. in Engineering and Public Policy from Carnegie Mellon University. After graduating, Dr. Wu served as an Associate Policy Researcher at RAND Corporation. Previously, she was an Associate Professor of Environmental and Occupational Health at the University of Pittsburgh.
Dr. Wu’s research examines the national and global burden of foodborne disease, how improved nutrition can counteract the harmful effects of toxins, and how cost-effective strategies can improve food safety in the United States and worldwide. Recently, her work has expanded to examine the risk of antimicrobial resistance from antibiotic use in livestock production, as well as how we can curb these risks. For her research on the impact of aflatoxin regulations on global liver cancer, Wu was awarded a U.S. National Institutes of Health EUREKA Award. She was commissioned by the World Health Organization (WHO) to estimate the global burden of disease caused by aflatoxin and arsenic in food, and co-authored the WHO 2015 report on the Global Burden of Foodborne Disease.