Personal Profile
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 Professional Education
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.
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