Qingyang Carly Wang serves as an Assistant Professor and Extension Specialist in the Department of Food Science and Technology at Oregon State University's Main Campus in Corvallis, Oregon. Her research program develops science-based solutions for critical challenges in the fruit and vegetable industry through active industry collaboration and extension outreach. Her core research focuses on three interconnected pillars: Postharvest interventions to reduce microbial spoilage and minimize food loss Nonthermal processing technologies (particularly plasma-activated water and UV-C) for enhanced food safety and operational efficiency Valorization of food processing byproducts via microbial fermentation for value-added applications Recent publications (2022-2025) demonstrate concentrated expertise in plasma-based antimicrobial technologies, with 80% of articles addressing plasma-activated water applications across produce, eggs, and grains. Her work consistently addresses real-world constraints like organic matter interference and quality preservation while developing validation methods using novel surrogates. Dr. Wang maintains active industry engagement through her Extension Specialist role, translating research into practical solutions for resilient food systems. Her laboratory develops conformable plasma electrode systems for in-package treatment and investigates byproduct valorization through fermentation, though specific grant funding details aren't provided in available materials.
