Chenge Wang

PhD Candidate
Rutgers University
North Brunswick, NJ, United States

Chenge Wang is currently a PhD candidate in food science at Rutgers University, researching the reaction mechanisms of lipid oxidation pathways and different analytical approaches. In addition to research, Chenge is also a teaching assistant for several undergraduate courses in food science and biological sciences, as well as the student representative of NYIFT and actively engaged in activities that bridge the students and the food industry. Prior to the Ph.D. program, Chenge earned a Bachelor's degree in food science and nutritional science from the University of Wisconsin-Madison.

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Presentation(s):

• Can rerouting of alkoxyl radicals from hydrogen abstraction/chain propagation to rearrangement to epoxides in oxidizing methyl oleate explain apparent low oxidation of monounsaturates?

  Monday, April 29, 2024
  10:35 AM – 10:52 AM EDT