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Faculty Profile

Toni Wang

Professor

Food and lipid chemistry
Currently recruiting PhD students to start Fall 2019

865.974.7279

2510 River Dr.
Rm. 213
Knoxville TN, 37996

Email

Education

Interest Areas and Research

Processing and value-added utilization of soybeans, corn, egg, and other agricultural products or by-products, primarily for their lipid components, with the following two areas of specialization:

  • Creating Smart Lipids and Sustainable Lipid Processing:
  • Characterization of health-promoting lipids in oilseeds, agricultural co-products, and microbial biomass
  • Mechanism of lipid oxidation and stabilization
  • Synthesis of health promoting and functional lipids
  • Synthesis, evaluation, and application of vegetable oil-based coating and binding materials and biofuel and
    biolubricants
  • Maximization of oil extraction and lipid class fractionation from corn fermentation by-products, microbial biomass,
    and dairy processing by-products
  • Egg and Dairy Product Quality and Value Enhancement:
  • Egg nutrient enhancement by feed formulation and egg quality monitoring by modified environment
  • Fractionation and characterization of lecithin and special dairy polar lipids from egg yolk dairy waste streams for
    high-value infant formula and geriatric nutrition
  • Improving quality and functionality of egg and egg products
  • Click here to view my lab webpage.

    Selected Publications

    Please visit Google Scholar

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