王玉 教授

王玉 教授

Prof. Yu Wang

Important experience / 重要經歷
Associate Professor of Food Science, University of Florida
佛羅里達大學食物科學副教授

Research Areas / 研究範疇
Flavor Chemistry and Natural Product Chemistry
香味化學及天然產物化學

Introduction / 簡介
Dr. Yu Wang’s lab uses state-of-the-art analytical techniques supplemented with bioactivity-guided essays to focus on the discovery of flavor active compounds, as well as bioactive compounds found in natural products, which will benefit human health.
Her research is comprised of:
– identification of flavor profiles of citrus and other agricultural commodities (lychee, mango, tea, etc.)
– investigation into flavor modulation, aroma and taste interactions, aroma release, and taste modulation
– exploration of health benefits of citrus, citrus byproducts, and other agricultural commodities
– The study of multi-omics (metabolomics, proteomics, etc.) to aid in early disease diagnosis and pathology insights
– Integration of machine learning techniques in agricultural and food research (e.g. image processing for fruit quality evaluation, flavor prediction, etc.) (Extracted from: https://crec.ifas.ufl.edu/people/faculty/yu-wang/wang-laboratory/)

王玉教授的實驗室利用最先進的分析技術，輔以生物活性指導論文，聚焦研究及發現風味活性化合物，以及能在自然產物中發現的生物活性化合物，這些研究及發現都有助人類健康。

她的研究包括：
– 分辨柑橘及其他農產品(如荔枝、芒果、茶等)的風味特徵
– 調查風味調製、氣味及味道互相關聯、氣味釋放及味道調製
– 探索柑橘、柑橘副產品及其他農產品對健康的益處
– 研究多體學（如：代謝體學、蛋白質體學），以協助早期的疾病診斷及病理學見解
– 綜合農業及食物研究的機器學習科技（例如：水果品質評估的圖像處理、風味預測等）
(翻譯自: https://crec.ifas.ufl.edu/people/faculty/yu-wang/wang-laboratory/)

More about the speaker / 更多關於講者
Yu Wang│University of Florida
https://crec.ifas.ufl.edu/people/faculty/yu-wang/