Dr. Wang talked about how our study on the quality and purity of supermarket olive oil led to new olive oil standards for the state of California. She also discussed the emerging field of food forensics and how her lab is collaborating with agriculture in California to solve important challenges, like discovering valuable compounds in traditional food production waste streams to create new value-added products. She was joined by other experts Dr. Daniela Barile (Professor & Chemist, UC Davis), Dr. Ricardo San Martin (Research Director & Industry Fellow, UC Berkeley), and Kerri Jansen (Assistant Editor, Chemical & Engineering News).

More information and video can be found here.