PhD graduate student
Rutgers University
New Brunswick, NJ, United States
Chenge Wang is currently working towards her doctorate in food science at Rutgers University, where she is researching the reaction mechanisms of lipid oxidation pathways and different analytical approaches. In addition to research, Chenge is also a teaching assistant for several undergraduate courses in food science and biological sciences. Prior to the Ph.D. program, Chenge earned a Bachelor's degree in food science and nutritional science from the University of Wisconsin-Madison, in May 2020. She conducted research on treatments of lipid oxidation in meat products and animal feeds, which sparked her interest in pursuing a Ph.D. in the same field.
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Epoxides in oxidation of methyl oleate
Monday, May 1, 2023
11:20 AM – 11:40 AM MDT