Dr. Kuan-Hung Lu completed his Ph.D. degree in pharmacy from Department of Chinese Pharmaceutical Sciences and Chinese Medicine Resources, China Medical University, Taiwan (2011). He had worked as Postdoctoral Fellow at Institute of Food Science and Technology, National Taiwan University (2012-2020). Then, he served as a Project Assistant Professor at Institute of Food Safety and Health and Institute of Environmental and Occupational Health Sciences, National Taiwan University (2020-2024). Currently, he is a Assistant Professor at School of Food Safety, Taipei Medical University. Also, he is a board member of Taiwan Society for Risk Analysis. His research interests include 1) Predictive Food Microbiology, 2) Safety Evaluation for the Health Food, 3) Cancer Chemoprevention, and 4) Herbal Functional Foods. He has authored or co-authored over 40 peer-reviewed journal articles and book chapters.

Our lab focuses on the development of predictive models and microbial risk assessment for emerging foodborne pathogens in food, such as uropathogenic Escherichia coli (UPEC). With expertise in predictive microbiology and microbial risk assessment, we combine hands-on experimentation in the wet lab with computational modeling in the dry lab. This interdisciplinary approach allows us to explore microbial growth dynamics, inactivation kinetics, and risk analysis, addressing critical challenges in food safety and public health.