Feb. 15 2021
Graduate candidate Hilary Green and Dr. Wang’s research on avocado oil has been highlighted by many media outlets, including:
Jan. 15, 2020
Dr. Wang was interviewed and quoted in Olive Oil Times: New Chemical Approach to Compromised EVOO. The article highlighted graduate student Hilary Green’s recent publication of analyzing TAGs with UHPLC-CAD (ultra-high-performance liquid chromatography-charged aerosol detector) and PCA (Principal Component Analysis) in Food Control.
Jan. 10, 2020
Dr. Wang was interviewed and quoted in the U.S. News & World Report: What is the Healthiest Olive Oil? The reporter interviewed many experts in the olive oil industry in search of the healthiest olive oil.
Nov. 6, 2019
Dr. Wang was interviewed and quoted in Comstock’s Magazine: Tricky Eating. The article talked about researchers and retailers work to reduce and prevent food fraud. Some action shots in the lab were featured.
Sept 27, 2019
Dr. Wang was interviewed and quoted in U.S. News & World Report: Why You Should Stop Worrying About Olive Oil’s Smoke Points. This has been a hot topic with chefs and consumers. The reporter set to find out if current research supports the important smoke point for cooking by looking into literature and speaking with experts.