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.

Flavor Chemistry: identification of aroma and taste compounds, instrumental analysis (GC/O, GC/MS, HPLC, LC/MS), flavor stability, molecular sensory and flavor modulation.

Natural Product Chemistry: discovery of novel bioactive compounds, usage of citrus by-products for flavor modulation and health benefits.

• Ph.D. Rutgers, the State University of New Jersey, Food Chemistry, 2008
• M.S. Louisiana State University, Food Chemistry, 2005
• B.Eng. Hefei University of Technology, Food Engineering, 2003

Dr. Wang's extension responsibility includes working with growers and processors to improve quality, particularly flavor of citrus products.

• Humboldt research fellowship, German Alexander von Humboldt Foundation, 2010-2013
• Young investigator, American Chemical Society, 2009
• First Winner of the Graduate Research Poster Competition, Institute of Food Technologists, 2007
• Travel Award, International Maillard Reaction Society, 2007
• Roy Teranishi Graduate Fellowship, American Chemical Society, 2006
• Hamo Hachnasarian Scholarship, Rutgers, the State University of New Jersey, 2006-2007
• Kleinman Scholarship, Rutgers, the State University of New Jersey, 2006-2007