Aili Wang, Ph.D. Email and Phone Number
Aili Wang, Ph.D. work email
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Aili Wang, Ph.D. personal email
Aili Wang, Ph.D. phone numbers
Seeking full-time research position in functional food, nutrition, or sensory evaluation. I have years of experience in interdisciplinary research and education, which infused food science, human nutrition, biochemistry, and water treatment. I have 5+ years of experience in application of natural bio-active components in improving human health, 3+ years in dairy products (milk protein analysis, whey protein application and milk quality improvement), 2+ years in all kinds of sensory evaluation, and 2+ years in aroma analysis. I am currently the coordinator of Water INTERface IGEP (interdisciplinary graduate education program); coordinator of FST (Department of Food Science and Technology), and research associate of FST in VT. My passion and objective as a food scientist is to integrate taste and health into food and translate scientific concept into practical products. Specialties: • Instruments/Equipments: two-dimensional gel electrophoresis (2-DE), GC-O-MS, HPLC, UV-Vi spectrophotometer, moisture balance• Analysis Assays: protein composition analysis, Gateway cloning, lipid oxidation evaluation (TBARS), antioxidant capacity tests, identification and quantification of food ingredients/aromas, and fat, glucose and mineral content measurements. Sensory evaluation methods include triangle test, “A” or “not A” test, pairwise ranking test, acceptability test, and emotional response test (CATA) • Data Analysis: ANOVA, Pearson's correlation test, principal component analysis (PCA), Cochran's Q test; SAS®, SPSS®, JMP®, PDQuest® and Image Lab®
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Assistant ProfessorChengdu UniversityBlacksburg, Va, Us
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Assistant ProfessorChengdu University Aug 2019 - PresentChengdu, Sichuan, ChinaDairy Science (whey protein nutrition, milk packaging and shelf-life), Whole Grain Processing (nutrition, functional food development), Taste-interaction (improvement of consumer acceptance of food products, especially food ingredients with inherent metallic flavor). -
Research Associate; Program Manager Of Water Interface Interdisciplianry Graduate Education ProgramVirginia Tech Aug 2016 - PresentBlacksburg, VaResearch (Food Science and Technology):• Investigating the effect of different packaging materials on milk quality (nutrition and flavor) under variable LED lighting conditions.• Served as co-investigator for the development of proposal “Dairy Co-Product Value in Improving Hydration Status” and initially developing nutrition value-added dairy product which will be used to improve human hydration status.• Faciliated proposal writing, including designing experiments and drafting/revising three proposals for projects studying the interaction between packaging materials, milk quality, and LED lighting conditions.• Providing research guidance and mentoring to graduate students as they are developing, managing, and finalizing research projects.Water IGEP:• Managing programming and communications for an interdisciplinary research and education program (12 faculty from 4 departments, 15 graduate students).• Provide assistance in developing interdisciplinary proposals for funding in support of the program.• Mentoring graduate students to complete the required courses, facilitate students to establish independent interdisciplinary project, and obtained the interdisciplinary water and health certificate.• Coordinating graduate student recruitment and course sequence planning. • Drafting the annual reporting to the VT Graduate School. • Promoting research and extension activities of the Water INTERface and the Department of Food Science and Technology through social media, including official website, Blog, and Facebook webpage.• Coordinating fiscal responsibility of program ($1M project; 250K per year) -
Graduate Research And Teaching AssistantVirginia Tech Aug 2012 - Jun 2016Blacksburg, VaResearch Assistant:• Application of milk proteins to treat side-effect (taste alteration) of chemotherapy in cancer patients, and investigated its mechanism through salivary protein analysis.• Demonstrated the effect of water chemistry on taste perception of sweetened beverage products, and identified acceptability and consumer’s emotional response on taste interaction in food system.• Evaluated the effect of water chemistry of bovine drinking water on their milk quality (protein composition, mineral concentration and lipid oxidation level).• Revised thesis and manuscripts for master students. • Blog master for the Water Interface IGEP (Interdisciplinary Graduate Education Programs).• Lab manger (set up experiments, assist group member's project as needed, manage lab chemicals, presentation for conferences, etc.). Teaching Assistant:• Instruct 50% of laboratory sections, prepare lab materials, grade lab reports, and hold office hours for FST 4514 Food Analysis (undergraduate course) in Spring 2014 and Spring 2015Instructor• Instructor for Agriculture Course for governor's high school in Summer 2015. Provided two lectures-- "Sensory Evaluation" and "Food Analysis" for students who have expressed an interest in food science as a career.
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Graduate Research Assistant And Lab ManagerChina Agricultural University Sep 2008 - Jun 2012Beijing City, ChinaResearch Assistant:• Identified and quantified key aromas of tartary buckwheat vinegar and compared their changes during production process• Investigated the relationship between volatiles and antioxidant capacity of tartary buckwheat vinegar • Designed and supervised research projects for undergraduates• Assisted to revise peer-reviewed papers and graduation thesis of other studentsLab Manger: • Managed daily lab affairs including managed lab reagents and instruments, arranged group meeting and defense rehearsal, designed lab display board • Assisted in organizing industrial annual meetings including "the National Oat and Buckwheat Nutrition and Processing Workshop 2011" and "1st National Oat Industry Conference" -
Graduate Research AssistantLeibniz Institute For Age Research - Fritz Lipmann Institute (Fli) Jan 2010 - Jan 2011Jena Area, Germany• Introduced two new fluorescent proteins (TagRFP-T and Truqoise) into the Gateway fusion protein cloning system which offering superior fluorescent properties • Identified the position of Cenp-Q and Cenp-R existed in the human centromere by fluorescencemicroscopy and study its movement by FRAP
Aili Wang, Ph.D. Skills
Aili Wang, Ph.D. Education Details
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Life Science; Water Interface: Interdisciplinary Graduate Education Program (Igep)
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China Agricultural UniversityFood Science And Technology -
Fritz-Lipmann-InstituteMaster Level
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Food Science And Technology
Frequently Asked Questions about Aili Wang, Ph.D.
What company does Aili Wang, Ph.D. work for?
Aili Wang, Ph.D. works for Chengdu University
What is Aili Wang, Ph.D.'s role at the current company?
Aili Wang, Ph.D.'s current role is Assistant Professor.
What is Aili Wang, Ph.D.'s email address?
Aili Wang, Ph.D.'s email address is al****@****163.com
What is Aili Wang, Ph.D.'s direct phone number?
Aili Wang, Ph.D.'s direct phone number is (540) 231*****
What schools did Aili Wang, Ph.D. attend?
Aili Wang, Ph.D. attended Virginia Polytechnic Institute And State University, China Agricultural University, Fritz-Lipmann-Institute, Hefei University Of Technology.
What skills is Aili Wang, Ph.D. known for?
Aili Wang, Ph.D. has skills like Sensory Evaluation, Food Science, Hplc, Data Analysis, Product Development, Analytical Chemistry, Food Processing, Haccp, Gc Ms, Two Dimensional Gel Electrophoresis, Protein Analysis, Flavor Chemistry.
Who are Aili Wang, Ph.D.'s colleagues?
Aili Wang, Ph.D.'s colleagues are Umit Isgorur, 郭春宁chunning(Maggie), 邵泽辉, Zhihong Dong, Songke Yu, Jay婕 Liu刘, Irsha Utami.
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