Toni Wang
Specialization: Chemistry and utilization of lipid and protein
Professor Tong (Toni) Wang has been an applied chemist since her training in a pharmacy school and a few Ag colleges’ food chemistry programs, and through her applying fundamental knowledge to improve food quality and create applications of biobased materials in food, feed and energy during her 25-year faculty research and teaching. Some examples of her research are developing scalable processes for phospholipid recovery from dairy processing waste streams, creating and evaluating anti-freezing peptides, and modifying domestic vegetable oils to create alternatives of natural waxes. Her research has been supported by $12 million funds that led to more than 200 peer-reviewed publications by about 70 graduate students and visiting scientists. Her work has been recognized by many awards, such as the American Oil Chemists’ Society’s (AOCS) Alton E. Bailey Award for Outstanding Research and Exceptional Service, Fellow of AOCS, and carrying the highest academic title of Institute Professor at UTIA.
Chemistry, processing, and value-added utilization of oilseeds, cereal, egg, dairy, and other agricultural products or by-products, primarily for their lipid components.
- 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?
- PhD, Food Science and Technology, Other, Iowa State University, 1998
- MS, Food Science and Technology, Other, University Of Arkansas, 1992
Toni Wang
- PhD, Food Science and Technology, Other, Iowa State University, 1998
- MS, Food Science and Technology, Other, University Of Arkansas, 1992
Professor Tong (Toni) Wang has been an applied chemist since her training in a pharmacy school and a few Ag colleges’ food chemistry programs, and through her applying fundamental knowledge to improve food quality and create applications of biobased materials in food, feed and energy during her 25-year faculty research and teaching. Some examples of her research are developing scalable processes for phospholipid recovery from dairy processing waste streams, creating and evaluating anti-freezing peptides, and modifying domestic vegetable oils to create alternatives of natural waxes. Her research has been supported by $12 million funds that led to more than 200 peer-reviewed publications by about 70 graduate students and visiting scientists. Her work has been recognized by many awards, such as the American Oil Chemists’ Society’s (AOCS) Alton E. Bailey Award for Outstanding Research and Exceptional Service, Fellow of AOCS, and carrying the highest academic title of Institute Professor at UTIA.
Chemistry, processing, and value-added utilization of oilseeds, cereal, egg, dairy, and other agricultural products or by-products, primarily for their lipid components.
- 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?