Dr. Lungu is a food scientist and Associate Professor of the Department of Food Science and Technology at the University of California, Davis. Dr. Lungu has been with UC Davis since 2016. Dr. Lungu’s background spans academia, research and industry in microbiology and food safety. Her work includes research on conventional and molecular diagnostics of microorganisms and innovative strategies to engage students in science and STEM based courses. In her current position, Dr. Lungu currently teaches a range of courses, having developed and delivered curriculum relating to food safety and government regulations. Dr. Lungu now focuses on food safety education with a special emphasis on Africa. She has published on food safety, microbial diagnostics, innovative pedagogical strategies for student engagement in peer-reviewed journals and is an expert in diagnostic issues in the poultry industry, serving on the USDA-National Poultry Improvement Plan (NPIP) technical committee, currently on the NPIP Mycoplasma, Avian 6 Influenza and Salmonella Committees (vice chair). Dr. Lungu is a certified lead trainer for FSMA-Preventive Controls for Human Foods (PCQI) and HACCP. She is also a certified Produce Safety Alliance trainer, Dr. Lungu can provide training on the safe production of various human foods and fresh produce. She especially enjoys training and working with those wanting to integrate theoretical knowledge with practical concepts that can be applied for “real world” solutions in the food industry. Originally from Zambia, she has extensive experience working with intercultural audiences across a range of ages from multiple disciplines. She successfully hosted Cochran Fellows in Food Safety and Regulations in 2018 and 2022 and continues to do food safety and pedagogy presentations in the USA and around the globe.