Yu Wang

Dr. Yu Wang is an Associate Professor in the Department of Food Science and Human Nutrition at the University of Florida's Institute of Food and Agricultural Sciences (IFAS), based at the Citrus Research and Education Center in Lake Alfred, FL. Her research program focuses on food chemistry and quality, with special emphasis on flavor (aroma and taste) of fruits, herbs, and other agricultural commodities, particularly citrus.

Dr. Wang's research interests span multiple interconnected areas including flavor chemistry, natural product chemistry, and the health benefits of citrus by-products. Her laboratory employs state-of-the-art analytical techniques including GC-MS/MS, LC-MS/MS, and Orbitrap mass spectrometry, supplemented with bioactivity-guided assays to discover flavor-active and bioactive compounds. Key research areas include: identification of flavor profiles in citrus and other agricultural commodities (lychee, mango, tea); investigation of flavor modulation, aroma and taste interactions; exploration of health benefits of citrus byproducts; multi-omics studies (metabolomics, proteomics) for disease diagnosis; and integration of machine learning techniques in agricultural and food research.

Analysis of Dr. Wang's extensive publication record (over 100 papers from 2008-2025) reveals a strong focus on citrus research, particularly addressing Huanglongbing (citrus greening) disease. Her work combines analytical chemistry with biological activity assessment to understand flavor chemistry, develop early disease detection methods, and explore health-promoting compounds in citrus. Recent publications increasingly incorporate machine learning approaches for metabolomics data analysis and demonstrate expanding applications to other fruits including strawberry, blackberry, mango, and pomegranate.

Dr. Wang has successfully mentored numerous graduate students and postdocs, with alumni securing positions at institutions including Seoul National University, University of Pennsylvania/Monell Center, Chungbuk National University, and major food companies like General Mills and Mars Petcare. Her current research team includes multiple Ph.D. students, master's students, postdoctoral researchers, and visiting scholars working on various aspects of flavor chemistry and natural products.