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Yu Wang, Ph.D., is a food science associate professor at the UF/IFAS Citrus Research and Education Center. Dr. Wang got her Ph.D. in food chemistry from Rutgers University in 2008 and completed her post-doctoral training at the Massachusetts Institute of Technology in 2010. Dr. Wang’s lab uses state-of-the-art analytical techniques supplemented with bioactivity-guided essays to focus on the discovery of flavor active compounds, as well as bioactive natural products to benefit human health. Her research comprises identification of flavor profiles of citrus and other agricultural commodities, investigation of flavor modulation and aroma and taste interactions, exploration of health benefits of citrus and other agricultural commodities, and the study of multi-omics to aid in early disease diagnosis and pathology insights.
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