Qian (Sherry) Wang
Clinical Assistant Professor , College of Applied Health Sciences
Office Phone
Office
, 733
Mail Code
517
Office Hours
By appointment
About
Dr. Wang is a Clinical Assistant Professor in the Department of Kinesiology and Nutrition at the University of Illinois at Chicago. She teaches Food science courses including Food Science & Lab, Fermented Foods and Beverages, and Food Microbiology & Lab. Her expertise lies in Food Chemistry and Food Analysis, with a research focus on chemically modified protein structures to enhance nutritional quality and functionality. Dr. Wang's industry experience as a Research and Product Development Scientist has deepened her knowledge in food innovation.
Committed to advancing her knowledge in food science and cutting-edge research, Dr. Wang is passionate about public service through education. In addition to her teaching role, she actively promotes the Food Science minor, contributing to increased student engagement and program growth.
Her research interest is in examining how specific food ingredients influence the prevention of chronic diseases and contribute to the improvement of overall human health.
Selected Publications
“Effect of Maillard-induced glycosylation on the nutritional quality, solubility, thermal stability and molecular configuration of whey protein”, International Dairy Journal
“Structural characterization of partially glycosylated whey protein as influenced by pH and heat using surface-enahnced Raman spectroscopy”, Food Chemistry
“Angiotensin converting enzyme inhibitory activity of soy protein subjected to selective hydrolysis and thermal processing”, J. Agric. Food Chem
“Transcriptomic response of Escherichia coli O157:H7 to oxidative stress”, Applied and Environmental Microbiology
Education
Ph.D., University of Minnesota-Twin City, 2012
MS, Illinois Institute of Technology, 2008
BS, China Agricultural University, 2006