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Dr. Yu Wang is an Associate Professor of Food Chemistry at the University of Florida’s Citrus Research and Education Center. Her research focuses on
flavor and natural products chemistry, emphasizing the aroma and taste of fruits, herbs, and agricultural commodities, along with flavor modulators. She earned her Ph.D. in Flavor Chemistry at Rutgers University and completed postdoctoral training at MIT,
specializing in proteomics, lipidomics, and metabolomics. Dr. Wang has received the Fellow Award of Agricultural & Food Chemistry from the American Chemical Society and the UF Research Foundation Professorship Award. She applies multi-omics integrated with
machine learning to understand flavor formation, identify plant diseases early, and explore plant disease pathology. Her research also identifies nutraceutical compounds in natural products to improve human health.
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