Dr. Tong Wang, Professor, Food Science and Human Nutrition, Iowa State University, USA

Dr. Tong (Toni) Wang received her BS degree in Pharmacy (1985) and MS degree in Pharmaceutics (1988) from Northeastern University of Pharmacy, China. She then earned a second MS degree in Food Science (1992) from University of Arkansas, before going to Iowa State University (ISU) and earning her PhD in Food Science and Technology (1998). Her employment as a postdoctoral research associate with the Center for Crops Utilization Research CCUR along with her PhD training in lipid and oilseed chemistry and technology prepared her well for the lipid chemist faculty position in the Department of Food Science and Human Nutrition, ISU where she is now a full Professor.

Dr. Wang’s research focuses on the processing and utilization of soybeans, corn, eggs, and other agricultural products, primarily for

their lipid and protein components. Her current research activities are in the areas of 1) basic lipid chemistry research; 2) biorenewable utilization of vegetable and algal oils as substitutes for petroleum-based products; and 3) protein co-product utilization. Dr. Wang is internationally recognized for her research in lipid chemistry and analysis, lipid modification for food and biorenewable or energy applications, and egg chemistry and functions.

Dr. Wang has published 74 peer-reviewed papers, 11 book chapters and 7 conference proceedings. She has made 84 conference presentations, including 21 invited speeches and filed 14 intellectual property disclosures with the ISU Research Foundation. She has received numerous awards in recognition of her research. Dr. Wang also contributes services to the American Oil Chemists’ Society (AOCS). She is serving as an Associate Editor for Journal of AOCS, as the chair of its Phospholipid Division, and newsletter editor for the Education Common Interest Group.

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