Aili Wang, Ph.D. Email & Phone Number

Blacksburg, Va, Us

Chengdu, Sichuan, China

Dairy 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).

Blacksburg, Va

Research (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)

Blacksburg, Va

Research 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.

Beijing City, China

Research 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"

Jena 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

Doctor Of Philosophy (Phd), Life Science; Water Interface: Interdisciplinary Graduate Education Program (Igep)

Activities and Societies: Water INTERface Interdisciplinary Education Program, American Dairy Science Association, Institute of Food.

Master'S Degree, Food Science And Technology

Activities and Societies: China Food Industry Association- Oat Industry Association

Non-Degree Seeking, Molecular Biology, Master Level

Activities and Societies: Annual retreat of Fritz-Lipmann-Institute Did master project in molecular biology

Bachelor'S Degree, Food Science And Technology

Activities and Societies: The Propaganda Department of the Student Union