Person

Toni Wang

Institute 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).
FDSC 442 - Special Topics In Food Science
1 - 3 credit hours

Topics of current concern to the food industry.

Repeatability: May be repeated. Maximum 9 hours.

Other Instructors: Jones, Karen Guy | Dia, Vermont Punongba | Williams, Rob

FDSC 504 - Research Planning
1 - 3 credit hours

Preliminary research and investigation of thesis research topic.

Grading Restriction: Satisfactory/No credit grading only.
Repeatability: May be repeated. Maximum 12 hours. Registration Restriction: Minimum student level - graduate.

FDSC 511 - Integrated Food Science
3 credit hour(s)

Critical review of the key principles of food lipid and protein chemistry and applications, using important commodities as examples; literature review in how processing impacts microbiological quality and compositional and functional property of food. Course will build on food science principles from undergraduate food chemistry and characterization, food microbiology and food processing courses.

FDSC 593 - Directed Studies
1 - 3 credit hours

Research on non-thesis topics chosen by student and major professor. Supervised experience in food industry or governmental laboratories.

Repeatability: May be repeated. Maximum 6 hours.
Registration Restriction(s): Minimum student level – graduate.

FDSC 603 - Research Planning
1 - 6 credit hours

Preliminary research and investigtion of dissertation research topic, and preparation of a research proposal.

Grading Restriction: Satisfactory/No credit grading only.
Repeatability: May be repeated. Maximum 18 hours. Credit Restriction: May not be used toward degree requirements.
Registration Restriction(s): Minimum student level - graduate.

Picture of Toni Wang
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

Institute Professor | Food Science
Picture of Toni Wang image
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).
FDSC 442 - Special Topics In Food Science
1 - 3 credit hours

Topics of current concern to the food industry.

Repeatability: May be repeated. Maximum 9 hours.

Other Instructors: Jones, Karen Guy | Dia, Vermont Punongba | Williams, Rob

FDSC 504 - Research Planning
1 - 3 credit hours

Preliminary research and investigation of thesis research topic.

Grading Restriction: Satisfactory/No credit grading only.
Repeatability: May be repeated. Maximum 12 hours. Registration Restriction: Minimum student level - graduate.

FDSC 511 - Integrated Food Science
3 credit hour(s)

Critical review of the key principles of food lipid and protein chemistry and applications, using important commodities as examples; literature review in how processing impacts microbiological quality and compositional and functional property of food. Course will build on food science principles from undergraduate food chemistry and characterization, food microbiology and food processing courses.

FDSC 593 - Directed Studies
1 - 3 credit hours

Research on non-thesis topics chosen by student and major professor. Supervised experience in food industry or governmental laboratories.

Repeatability: May be repeated. Maximum 6 hours.
Registration Restriction(s): Minimum student level – graduate.

FDSC 603 - Research Planning
1 - 6 credit hours

Preliminary research and investigtion of dissertation research topic, and preparation of a research proposal.

Grading Restriction: Satisfactory/No credit grading only.
Repeatability: May be repeated. Maximum 18 hours. Credit Restriction: May not be used toward degree requirements.
Registration Restriction(s): Minimum student level - graduate.