Auburn's Wang ensures Olympic food safety

When more than 10,000 athletes and more than 22,000 international journalists converge on Bejing, China in August for the 2008 Summer Olympic Games an Auburn University biosystems engineering assistant professor will have played a pivotal role in helping ensure that the foods they are served are safe.

Auburn's Yifen Wang is one of 15 food safety authorities on the Bejing Olympic Food Safety Expert Committee.

This international group has been working since 2005 in establishing safety standards and setting up systems for food testing and monitoring including a mobile labratory.

The volume of food being prepared for the Olympic Village and for the concessions includes 330 tons of fruit and vegetables, 130 tons of meat, 82 tons of seafood, 21 tons of cheese and 19 tons of eggs.