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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).
FDSC 201 - Professional Development
1 credit hour(s)

Professional development expectations and opportunities. Individual written and oral reports. Group discussions on careers and food companies.

Registration Restriction(s): Minimum student level – sophomore.

Other Instructors: Jones, Karen Guy

Semesters Offered: Spring
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

Semesters Offered: Fall
FDSC 445 - Applied Food Science
3 credit hour(s)

Interactions and functions of dairy, egg, cereal, and other plant based ingredients during the production and storage of processed food products.

Contact Hour Distribution: 2 hours lecture and 1 lab.
(RE) Prerequisite(s) : FDSC 100, FDSC 241, or consent of instructor; and Food Chemistry (FDSC 410) and Food Microbiology (FDSC 421).

Semesters Offered: Spring
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.

Other Instructors: Zhong, Qixin

Semesters Offered: Fall, Spring, Summer
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.

Semesters Offered: Fall
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.

Other Instructors: Zhong, Qixin | Saha, Debasish

Semesters Offered: Fall, Spring, Summer
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.

Other Instructors: Zhong, Qixin

Semesters Offered: Fall, Spring, Summer
Picture of Toni Wang

865-974-7279

twang46@tennessee.edu

Education and Training
  • PhD, Food Science and Technology, Other, Iowa State University, 1998
  • MS, Food Science and Technology, Other, University Of Arkansas, 1992
Lab Members
Tao Fei
Francisco Miguel Ang Leyva Gutierrez
Zifan Wan
Web Presence
Publication
Wang Lab

Toni Wang

Professor | Food Science
Picture of Toni Wang image

865-974-7279

twang46@tennessee.edu

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 201 - Professional Development
1 credit hour(s)

Professional development expectations and opportunities. Individual written and oral reports. Group discussions on careers and food companies.

Registration Restriction(s): Minimum student level – sophomore.

Other Instructors: Jones, Karen Guy

Semesters Offered: Spring
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

Semesters Offered: Fall
FDSC 445 - Applied Food Science
3 credit hour(s)

Interactions and functions of dairy, egg, cereal, and other plant based ingredients during the production and storage of processed food products.

Contact Hour Distribution: 2 hours lecture and 1 lab.
(RE) Prerequisite(s) : FDSC 100, FDSC 241, or consent of instructor; and Food Chemistry (FDSC 410) and Food Microbiology (FDSC 421).

Semesters Offered: Spring
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.

Other Instructors: Zhong, Qixin

Semesters Offered: Fall, Spring, Summer
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.

Semesters Offered: Fall
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.

Other Instructors: Zhong, Qixin | Saha, Debasish

Semesters Offered: Fall, Spring, Summer
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.

Other Instructors: Zhong, Qixin

Semesters Offered: Fall, Spring, Summer
Lab Members
Tao Fei
Francisco Miguel Ang Leyva Gutierrez
Zifan Wan
Web Presence
Publication
Wang Lab