Dr. Selina Wang is an Associate Professor of Cooperative Extension at the Department of Food Science and Technology. Her mission-oriented research focuses are food quality and purity; fruit and vegetable processing; and food sustainability. She also provides extension to industry members about raw material quality, shelf life, chemical changes during processing and storage, and byproducts upcycling.

Between 2011 and 2022, Dr. Wang was the Research Director of the UC Davis Olive Center — developing collaborative projects with the university and industry and helping to find practical solutions to push the forefront of olive research and education. Her projects include purity and quality, chemistry and sensory correlation, analytical method development, standards establishment (e.g. olive oil standards for the State of California in 2014), processing advancement and byproducts management. In 2020, the Wang Lab published the first extensive study of commercial avocado oil quality and purity.

Dr. Wang was born and raised in Taiwan. She moved to the US on her own when she was 18. After completing her undergraduate degree and PhD in Chemistry, she transitioned to a career in Food Science. She strives to be a knowledgeable partner who provides reliable information and builds research-informed networks to address fruit and vegetable processing issues in the state of California.