Qin Wang
University of Maryland
Biography
Dr. Qin Wang is a Professor in 乐天堂app下载 Department of Nutrition and Food Science at 乐天堂app下载 University of Maryland (UMD). Dr. Wang joined 乐天堂app下载 UMD in 2008 after she completed a 3-year post-doctoral study at 乐天堂app下载 University of Illinois at Urbana-Champaign, where she got her Ph.D. degree in Food Science in 2004.
Her key research efforts have been applied in three directions: food nanotechnology, food protein modification, and safety and quality improvement of food products. Specifically, Dr. Wang鈥檚 research group uses food chemistry, food biophysics, material science and nanotechnology approaches to investigate structure-function relationships of food proteins and polysaccharides with 乐天堂app下载 ultimate goal of improving food safety and quality. Various nanostructures, including nanoparticles, nanoemulsions and nanolaminates have been made with applications including nutraceutical encapsulation and targeted delivery, antimicrobial packaging materials, food pathogen detection, and edible coatings. Dr. Wang has published more than 120 peer-reviewed journal papers and edited one book titled: Nanotechnology Research Methods for Foods and Bioproducts.
RSC affiliations
Editorial Board, Sustainable Food Technology