Contact Information


Wuxi Wang

MPS Student

Research background:

Wuxi`s undergraduate research focused on the following aspects:

Food factory design

Oligopeptides cooperating with metal Ions inhibits α-glucosidase activity

Development and process improvement of functional food containing Chinese herbs.

Current research:

Currently, Wuxi is working on emulsifying properties of milk proteins to meet the increasing demands of clean-label products. Milk proteins can be used as natural emulsifiers by adsorbing at the interface, surrounding oil droplets, and stabilizing the dispersions for their amphiphilic nature.


  1. 2020-Present

    Master of Professional Study, Food Science

    Cornell University
  2. 2016-2020

    B.Sc. in Food Science and Engineering

    Jiangxi Agriculture University, Nanchang, China