Sung Sik Jang is a Senior Scientist in Environmental Health Services. He is also an Adjunct Professor at the faculty of Land and Food Systems at UBC.
Dr. Jang's research topic before BCCDC was to develop a new rapid technique to detect Listeria monocytogenes in different foods and examine the genetic diversity of detected L. monocytogenes strains. Also, detection and subtyping of other foodborne pathogenic bacteria from various foods were performed. He was also involved in finding new health-promoting functions of natural products.
Since joining BCCDC, his interest is in food safety research of fermented foods. His most recent topic was about testing the ethanol concentration in Kombucha products available in BC. Other research includes examining the efficacy of different disinfectants used in Agri-food sectors for COVID-19.
Dr. Jang received his bachelor's degree and master's degree from Seoul National University in Seoul, Korea. His Ph.D. (Food Science) was from the University of New South Wales in Sydney, Australia. Before joining the BCCDC after postdoctoral study, he worked in the dairy industry and led food safety research, product development, and the development of new functional ingredients.
For Dr. Jang's publications, please see Google Scholar.