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Faculty Profile

Toni Wang


Food and lipid chemistry


2510 River Dr.
Rm. 213
Knoxville TN, 37996



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
  • 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

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