The Wang lab works on

(1) identifying the important chemical markers that are important for quality, purity and nutrition in food products;

(2) developing robust (faster and cheaper) detection methods so they can be easily adopted by industries;  

(3) modifying processing methods to improve quality, purity and nutrition.

Currently, Dr. Wang accepts highly-qualified and motivated graduate students from two Graduate Groups - Food Science and Technology and Agricultural and Environmental Chemistry. Visit the websites for admission details. 


Current group members

Graduate Students

  • Lauren Crawford, PhD candidate, Food Science and Technology

  • Juan Polari, PhD candidate, Food Science and Technology

  • Hilary Green, PhD student, Agricultural and Environmental Chemistry

Assistant Specialist

  • Xueqi Shirley Li, MS in Food Science and Technology

Visiting Graduate Students

  • Filipa Grilo, PhD candidate, Università degli studi di Palermo, Palermo, Italy

  • Ying Liu, PhD candidate, Jiangnan University, China

Undergraduate Students

  • Chang Lin, Food Science and Technology

  • Gary Adrian, Food Science and Technology

  • Haley Feng, Food Science and Technology

  • Madison Dosh, Food Science and Technology

  • Sherina Sim, Food Science and Technology

  • Andres Gonzales, Food Science and Technology

  • Minh Le, Food Science and Technology

  • Jie Ding, Food Science and Technology

  • Katerina Roth, Food Science and Technology

  • Madison Means, Chemistry

  • Klay Liu, Food Science and Technology and Forensic Chemistry


Group alumni

Graduate Student

  • Austin Phung: MS in Pharmaceutical Chemistry (2018)

Recent undergraduate Students

  • Chiaohwei Lee (BS in Chemistry, 2018)

  • Chelsey Souza (BS in Chemistry, 2018)

  • Xavier Montalvan (BS in Chemistry, 2018)

  • Melina Nishida (BS in Chemistry, 2018)

  • Duangkamol (Dahlia) Yingyongkitmongkol (BS in Food Science and Technology, 2018)

  • Ming Ying Kwong (BS in Chemistry, 2018)

  • Dee Ann Dela Cruz (BS in Food Science and Technology, 2018)

  • Suk Wah Wong (BS in Nutrition, 2017)

  • Lu Li (BS in Food Science and Technology, 2017)

  • Rixin Cao (BS in Food Science and Technology, 2017)

  • Courtney Ngai (BS in Chemistry, 2017)

  • Ken Cunningham (BS in Biological Systems Engineering, 2017)

  • Dongping Guo (BS in Food Science and Technology, 2016)

  • Quyen Anh Pham (BS in Chemistry, 2016)

  • Dajun Yu (BS in Food Science and Technology, 2016)

  • Luyi Cao (BS in Food Science and Technology, 2016)

Visiting Scholars

  • Enrico Valli, Junior Assistant Professor, Department of Agricultural and Food Sciences of the University of Bologna (2018)

  • Lucía Olmo-García, PhD candidate, Department of Analytical Chemistry, Faculty of Sciences, University of Granada (2016)