معرفی
Dr. Yiliang Cheng serves as an Assistant Professor in the Department of Viticulture and Enology at The Jordan College of Agricultural Sciences and Technology, California State University, Fresno, a position she assumed in August 2024.
Her academic credentials include:
- Ph.D. in Food Science and Technology from Iowa State University
- M.S. in Food Science and Technology from Iowa State University
- B.S. from North Carolina State University
Her research integrates wine chemistry with practical viticulture and enology applications, focusing on polyphenol reactivity and its impact on red wine properties. She specializes in sensory evaluation techniques to improve wine quality while addressing California-specific challenges like color stability and grape acidity management. Her work bridges fundamental biochemical research with sustainable winemaking practices, emphasizing phenolic compounds (condensed tannins and anthocyanins), tannin management, and sensory-driven quality enhancement.
Dr. Cheng teaches core courses including Wine Evaluation Techniques (ENOL 45), Advanced Sensory Evaluation of Wines (ENOL 105), and Introduction to Vine, Grape and Yeast Biochemistry (ENOL 168), directly applying her research expertise to student training.
