Yu Wang

Associate Professor, Food Science and Human Nutrition

Dr. Yu Wang's lab focuses on the discovery of flavor active compounds and the health-benefiting bioactive compounds in natural products using state of the art analytical techniques combined with bioactivity-guided assays. Our research encompasses four main areas:

• Flavor profiles of citrus and other agricultural commodities (hops, lychee, pomegranate etc.)
• Flavor modulation: aroma and taste interactions, aroma release and taste modulation
• Health benefits of citrus, citrus byproducts and other agricultural commodities; and
• Metabolomics studies for early disease diagnosis and pathology insight.