Selina WangView profile
Professor
Selina Wang is a Professor and Department Vice-Chair in Food Science and Technology at the University of California, Davis. Her research focuses on chemical quality, purity, and nutritional parameters in fruit and vegetable post-harvest processing, with an emphasis on olive and avocado oils. She leads the Wang Laboratory, specializing in developing detection methods for adulteration, optimizing processing techniques, and identifying quality markers. Dr. Wang holds a Ph.D. in Physical Organic Chemistry from UC Davis (2008) and a B.A. in Chemistry from UC Santa Cruz (2003). Her work bridges academia and industry, collaborating with growers, processors, and government agencies to address food quality challenges. Her research interests include olive oil quality assessment, phenolic compound analysis, and the development of rapid analytical tools. Recent work explores antimicrobial applications of olive byproducts and oxidation mechanisms in plant oils. She has authored over 150 publications, with a focus on food chemistry, analytical methods, and agricultural product quality. Notable awards include the 2024 Timothy L. Mounts Award from the American Oil Chemists Society and the 2021 Excellence in Research Award from UC Davis. Her extension activities include educational workshops and one-on-one consultations on food quality standards.





