PhD Student
The Ohio State University
Columbus, Ohio
Yifei (Nicole) Wang grew up in Beijing, China. She is working towards her Ph.D. degree in Animal Sciences at the Ohio State University, studying meat science and muscle biology with a minor in statistics under Dr. Benjamin Bohrer.
Nicole earned her B.S. in Food Science and Engineering from Sichuan University, China. While studying there, she and her friends founded the Food and Health Association, through which she promoted a healthy diet and lifestyle by writing science articles and hosting social gatherings. After graduation, she traveled to the United States to begin her graduate studies, where she found a passion for meat science. With a focus specifically on meat color, Nicole completed her master’s research under Dr. Surendranath Suman at the University of Kentucky. Her master’s research surrounded the topic of myoglobin post-translational modifications and fresh beef color stability. In 2020, Nicole started her PhD at the Ohio State University. She is currently studying fresh meat quality, using a proteomic approach.
Disclosure information not submitted.
Monday, March 11, 2024
8:30 AM – 8:45 AM CST