Minliang Yang

Dr. Minliang Yang is an Assistant Professor in Food Sustainability at North Carolina State University's Department of Food, Bioprocessing & Nutrition Sciences. Her research focuses on system-level analyses (TEA, LCA, machine learning) to advance food sustainability, particularly through plant-based foods, cellular agriculture, and greenhouse gas mitigation strategies. She holds a B.S. in Food Science from Henan University of Technology (2012), M.S. and Ph.D. in Agricultural and Biosystems Engineering from Iowa State University (2014/2018), and a postdoctoral fellowship at Lawrence Berkeley National Laboratory (2022).

Her work spans biofuel production, bioproduct valorization, and sustainable biorefinery systems. Key contributions include optimizing biomass pretreatment methods (e.g., low-moisture anhydrous ammonia), developing plant-based platforms for human milk oligosaccharides, and evaluating the economic viability of carbon-negative fuels. Dr. Yang's interdisciplinary approach integrates engineering, biology, and economics to address global food system challenges.

Recent publications emphasize co-processing agricultural residues, machine learning-driven process modeling, and cost-benefit analyses of bio-based materials. Her research highlights the potential of integrating plant biotechnology with advanced analytics to create scalable, sustainable solutions for food and energy systems.