معرفی
Jane Wang is a Professor in the Department of Food Science at the University of Arkansas, where she has served since 1999, progressing from Assistant to Full Professor. She also holds the title of Director of the Experiment Station in the Department of Food Science. Her research focuses on starch structure-functionality relationships, rice quality, and biomaterial utilization, with over 120 refereed publications and 5 patents.
- Education: B.S. in Agricultural Chemistry (1986) from National Taiwan University, M.S. in Food Science (1989) from the University of Minnesota, and Ph.D. in Food Science (1992) from Iowa State University. Postdoctoral research in starch chemistry at Iowa State University (1993-1994).
Research Interests: Jane Wang's work explores starch chemistry, rice processing optimization, and value-added applications of agricultural byproducts. She investigates how starch modifications affect food and pharmaceutical properties, with a particular focus on parboiling, germination, and enzymatic treatments. Her research also examines the impact of environmental factors on rice starch development and quality.
Scientific Awards:
- Outstanding Departmental Research Award (2008)
- Outstanding Volunteer, IFT Carbohydrate Division (2007)
- Outstanding Mentor, University of Arkansas (2005)
Grants & Professional Service: She has secured over $3M in research funding, including USDA-NIFA grants and industry contracts with more than 50 food companies. Jane has served on numerous academic committees (Patent, Promotion & Tenure, Curriculum) and held leadership roles in professional organizations like IFT and AACC. She has also acted as associate editor for Cereal Chemistry and Carbohydrate Polymers, and reviewed for multiple journals and agencies.
Labs & Teams: Dr. Wang leads the Carbohydrate Research Program at the University of Arkansas, focusing on starch structure-functionality, rice fortification, and biomaterial development. Her lab collaborates with industry partners and academic institutions to advance food science applications.
