Felicia Wu
Felicia Wu is a professor of food safety, toxicology, and risk assessment at Michigan State University, known for her expertise in evaluating the safety of food products, including eggs. She has conducted research on the risks associated with consuming undercooked eggs and advocates for understanding the balance between culinary preferences and food safety.
Global Media Ratings
Countries Mentioned
| Country | Mentions | Sentiment | Dominance | + Persistence | x Population | = Reach | x GDP (millions) | = Power |
|---|---|---|---|---|---|---|---|---|
| Saudi Arabia | 1 | 7.00 | 0.08% | +0% | 34,813,871 | 26,434 | $700,000 | 532$ |
| United States | 1 | 7.00 | 0.03% | +0% | 331,002,651 | 100,578 | $21,000,000 | 6,381$ |
| Totals | 2 | 365,816,522 | 127,012 | $21,700,000 | 6,913$ |
Interactive World Map
Each country's color is based on "Mentions" from the table above.
Recent Mentions
United States:
Felicia Wu is a senior study author who emphasizes the importance of considering food safety along with nutrition.
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Saudi Arabia:
Felicia Wu is the lead researcher in the study discussing the risks of brown rice.
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Turkey:
Felicia Wu, a professor of food safety, toxicology, and risk assessment at Michigan State University, provided insights on the risks of consuming undercooked eggs.
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Turkey:
Felicia Wu is a professor of food safety, toxicology, and risk assessment at Michigan State University.
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Guatemala:
Felicia Wu is a professor of food safety, toxicology, and risk assessment at Michigan State University.
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