Toni Wang
Professor | Food Science
Specialization: Lipid chemistry and characterization
Overview
Chemistry, quality, and functionality of foods and biomaterials
Research Focus
Chemistry, processing, and value-added utilization of oilseeds, cereal, egg, dairy, and other agricultural products or by-products, primarily for their lipid components.
Research Questions
- How lipid structure affects nutritional and physical properties of fats and oils? How to recover valuable components from dairy processing by-products? How to create higher-value bioactive and functional ingredients from egg and milk?
Courses
Below are courses taught during the current or past three academic years. Consult Timetable for the most current listing of courses and instructor(s).
Education and Training
- PhD, Food Science and Technology, Other, Iowa State University, 1998
- MS, Food Science and Technology, Other, University Of Arkansas, 1992
Toni Wang
Professor | Food Science
Education and Training
- PhD, Food Science and Technology, Other, Iowa State University, 1998
- MS, Food Science and Technology, Other, University Of Arkansas, 1992
Overview
Chemistry, quality, and functionality of foods and biomaterials
Research Focus
Chemistry, processing, and value-added utilization of oilseeds, cereal, egg, dairy, and other agricultural products or by-products, primarily for their lipid components.
Research Questions
- How lipid structure affects nutritional and physical properties of fats and oils? How to recover valuable components from dairy processing by-products? How to create higher-value bioactive and functional ingredients from egg and milk?
Courses
Below are courses taught during the current or past three academic years. Consult Timetable for the most current listing of courses and instructor(s).