University of Florida Citrus Research and Education Center IFAS
700 Experiment Station Road
Lake Alfred, FL 33850
Dr. Yu Wang
My Research focuses on food chemistry and quality, emphasizing the flavor (aroma and taste) of fruits, herbs and other agricultural commodities. Usage of citrus by-products for flavor modulation and health benefit is also an interest of mine. Extension responsibilities include working with growers and processors to improve quality, particularly flavor, of citrus products. I received my Ph.D. in 2008 in Food Chemistry from Rutgers, the State University of New Jersey, New Brunswick, NJ.
Laura E. Reuss
Originally from Illinois I received my Master of Science in cell biology from the University of North Carolina Wilmington. After graduation I was the Electron Microscopy lab coordinator for North Carolina State’s College of Veterinary Medicine, before moving to Florida. Currently, I am Dr. Wang’s lab manager. My interests lie in investigating taste enhancing compounds found in citrus by products.
I am Joonhyuk Suh from South Korea. As an Analytical Chemistry major, I am excited about being involved in biochemistry research, especially with omics approach. My projects focus on metabolomics and lipidomics for human and plant studies using various analytical tools.
Dr. Wei-lung Hung
I received my Ph.D. from National Taiwan University. Before joining Dr. Wang’s lab, I was a postdoc in food science for Rutgers University. My research mainly focuses on metabolomics of citrus fruits. I also work on analytical method development for secondary metabolites in citrus fruits.
Dr. Linhua Huang
I am visiting scholar from Citrus Research Institute of Southwest University in China. I got my Ph.D. in Agricultural products processing and storage, China Agricultural University. Currently, my project is about saltiness enhancer from natural spices.
I am a visiting scholar from South Korea. I graduated from the food science and biotechnology department of Chungbuk National University, South Korea. My research focuses on bioactive compounds and health benefits of fruits, herbs and other agricultural commodities
Shi (Sophia) Feng
Originally from China. After graduating from college, I came to the U.S. and got my master degree in food science and technology from Oregon State University. After that, I spent about one year in Boston as an intern working for Boston Beer Company. I am a 3rd Ph.D. student, researching in flavor chemistry.
Master of Science Studentt
While an undergraduate at Iowa State University, I enjoyed learning about food chemistry, flavors, and how the ingredients of a food can significantly change its composition. I'm excited to be studying under Dr. Wang to further investigate flavor chemistry, with an emphasis on produce. After living in the Midwest and Texas, and traveling around the world, I hope to combine my passion for food chemistry and world cultures.
After graduating from the Illinois Institute of Technology with a Master in Food Process Engineering, I worked for IFSH (IIT & FDA) and ABT. I have joined Dr. Wang’s lab to build my knowledge of analytical methods, as well as gain additional bioactive compound and flavor experience.