Dr. Selina Wang is a Cooperative Extension (CE) Specialist in Small Scale Fruit and Vegetable Processing at the Department of Food Science and Technology and the research director of the Olive Center at University of California in Davis.
In 2011, she joined the Olive Center as research director, developing and managing collaborative projects with the university and industry - helping to find practical solutions to push the forefront of olive research and education. Some of the current research projects include purity and quality, chemistry and sensory correlation, byproducts management, processing advancement, analytical method development for olives and olive oil. Dr. Wang led the Olive Center’s chemistry study on the quality and purity of supermarket olive oil from 2009 to 2011 which received worldwide attention, was covered by over 1000 media outlets, and lead to the new olive oil standards for the State of California in 2014.
In 2018, she accepted the position as Cooperative Extension (CE) Specialist in Small Scale Fruit and Vegetable Processing at the Department of Food Science and Technology. Her current key activities include, but are not limited to, providing extension leadership and educating academics and small-scale fruit and vegetable processors about raw material quality, shelf life and preservation, safety and handling, chemical changes during processing and storage, and value added processing; as well as to conducting mission-oriented research on emerging issues regarding fruit and vegetable processing. 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.