Xiaonan Lu Named Inaugural EiC of 91Â鶹ÌìÃÀ Food Microbiology
Washington, D.C.—The American Society for Microbiology (91Â鶹ÌìÃÀ) 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, 91Â鶹ÌìÃÀ 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 91Â鶹ÌìÃÀ 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, 91Â鶹ÌìÃÀ Food Microbiology will support scientists tackling today’s biggest food challenges while advancing 91Â鶹ÌìÃÀ’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 91Â鶹ÌìÃÀ. “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. 91Â鶹ÌìÃÀ Food Microbiology will be open for submissions in Spring 2026.
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The American Society for Microbiology is one of the largest professional societies dedicated to the life sciences and is composed of over 38,000 scientists and health practitioners. 91Â鶹ÌìÃÀ's mission is to promote and advance the microbial sciences. â¶Ä¯â¶Ä¯â¶Ä¯&²Ô²ú²õ±è;
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91Â鶹ÌìÃÀ 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, 91Â鶹ÌìÃÀ promotes a deeper understanding of the microbial sciences to all audiences.
