Qi Wang

Qi Wang is an external Researcher at the Department of Physics and Physical Chemistry of Foods at Wageningen University. Her work focuses on the intersection of food science and physical chemistry, particularly in optimizing the structural and sensory properties of frozen desserts with reduced sugar content.

• Education: PhD in Food Science (completed Sept 2024, Wageningen University).

Research interests include:

• Sugar reduction in frozen desserts
• Protein hydrolysates as sugar replacers
• Physical properties of ice cream
• Sensory perception and textural analysis
• Application of differential scanning calorimetry (DSC) in food systems

Key trends in her publications (15 most recent) center on reformulating frozen desserts to maintain sensory appeal while reducing sugar, leveraging physical chemistry techniques, and advancing continuous flow liquid-liquid extraction processes in chemical engineering contexts. Collaborations with E. Scholten and G. Sala highlight interdisciplinary teamwork.

Her project Understanding the physicochemical properties of frozen dairy products with reduced sugar content (2019–2024) exemplifies her dedication to improving food quality. She has also contributed to popular media on sugar-reduced ice cream innovations.