Xiaonan Lu Named Inaugural EiC of ºÚÁÏÕýÄÜÁ¿Food Microbiology
Washington, D.C.—The ºÚÁÏÕýÄÜÁ¿ (ASM) has appointed Xiaonan Lu, Ph.D., as the inaugural editor in chief of ™, a new open-access journal advancing research at the intersection of microbiology, biotechnology, public health and agricultural science.
As global attention intensifies around food safety, biotechnology and sustainable production, ºÚÁÏÕýÄÜÁ¿Food Microbiology will serve as a vital platform for cutting-edge research that drives innovation. The journal will offer new opportunities for scientists to share interdisciplinary research that supports more resilient global food networks.
Lu is a professor and an Ian & Jayne Munro Endowed Chair in Food Safety at McGill University. In 2025, he was elected as a member of the College of the Royal Society of Canada and as a Tier-1 Canada Research Chair in Food Safety. Lu received his Ph.D. in food science from Washington State University.
“It is a privilege to serve as the inaugural Editor in Chief for ºÚÁÏÕýÄÜÁ¿Food Microbiology,” said Lu. “This journal will provide a unique global forum to bridge fundamental and applied sciences in food microbiology, accelerating progress toward safer, more sustainable and more nutritious food systems worldwide.”
Under Lu’s leadership, ºÚÁÏÕýÄÜÁ¿Food Microbiology will support scientists tackling today’s biggest food challenges while advancing ASM’s commitment to global health and scientific discovery. The journal will feature high-impact research in rapidly evolving and interdisciplinary areas, including fermentation and microbiome engineering, spoilage and preservation, rapid detection technologies and artificial intelligence integration and One Health and antimicrobial resistance interventions across the food supply chain.
“Dr. Lu brings deep expertise in food microbiology along with strong editorial leadership,” said Melissa Junior, Chief Publishing Officer at ASM. “We are excited to welcome him as he helps shape the journal and elevates field-defining discoveries and transformative innovations in food microbiology.”
Lu begins his tenure as the inaugural Editor in Chief on July 1, 2026. ºÚÁÏÕýÄÜÁ¿Food Microbiology will be open for submissions in Spring 2026.
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The ºÚÁÏÕýÄÜÁ¿ is one of the largest professional societies dedicated to the life sciences and is composed of over 38,000 scientists and health practitioners. ASM's mission is to promote and advance the microbial sciences. â¶Ä¯â¶Ä¯â¶Ä¯&²Ô²ú²õ±è;
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ºÚÁÏÕýÄÜÁ¿advances the microbial sciences through conferences, publications, certifications, educational opportunities and advocacy efforts. It enhances laboratory capacity around the globe through training and resources. It provides a network for scientists in academia, industry and clinical settings. Additionally, ºÚÁÏÕýÄÜÁ¿promotes a deeper understanding of the microbial sciences to all audiences.
