Dr. Shijun Gao is a Post-Doctoral Researcher at the Friedman School of Nutrition Science and Policy at Tufts University. Dr. Gao’s research interests include social network analysis, and consumer food choice, especially the impact of food labeling. At Tufts University, he works with two inter-related teams, one which is supported by the United States Department of Agriculture on the use of cellular agriculture (Cellular Ag Project), and another transdisciplinary effort focused on addressing major gaps in sustainable diets research and policy (Lasting Project).
Prior to joining Tufts University, Dr. Gao earned his Ph.D. in Agribusiness from the W.P. Carey School of Business at Arizona State University. In addition, he got his master’s degree in economics from Vanderbilt University and a bachelor’s degree in management from China Agricultural University.
Ph.D., Business Administration (Agribusiness), Arizona State University
M.A., Economics, Vanderbilt University
B.A., Management, China Agricultural University