Ying Cheng PhD AbbVie Inc.

Ying Cheng received her PhD in Food Microbiology from North Carolina State University. After five years of postdoctoral research work on foodborne microbial pathogens at the University of Georgia, she began her industrial career with biotech companies dedicated to developing rapid molecular detection or diagnostic assays for microbial pathogens. Currently, Ying is Principal Research Scientist II at AbbVie with extensive expertise in endotoxin method development/optimization for difficult matrices, low endotoxin recovery, and microbiological control strategy in the biologics manufacturing process.