Ø  Professional Education

Bachelor, Wuhan University of Technology

Master, South China University of Technology

Ph.D. South China University of Technology

Visiting Ph.D. Student, Ohio State University

Visiting Professor, University of Minnesota, Twin-cities

Ø  Research interests

Dr. Wang’s research interests are focused on the chemical alterations of food components during processing with emphasis on substances of nutritional and food quality significance. Areas of expertise include analytical methods development in food analysis, chemistry of phytochemicals and other bioactive components of foods. Currently, she is involved in several projects including investigating their chemical alterations and quality significance of folate, vitamin B₁₂, glucosinolates and isothiocyanates using mass spectrometry (Q-TOF and tandem mass spectrometry), ultra-high performance liquid chromatography, and nuclear magnetic resonance spectroscopy.

Chao Wang

Associate Professor

Department of Food Science and Technology

Office: Room 528, 2^nd Science and Technology Building