Research Focus

 Advanced Processing of Aquatic Products, Interactions Among Food Protein Components Under Extreme Conditions

Affiliated Department

School of Food Science

Research Areas

Freshwater Aquatic Product Processing, Interactions Among Components in Food Systems Under Extreme Conditions

Professional Background

Wang Hui, Ph.D., Research Fellow, Doctoral Supervisor, National Registered Dietitian

Research focuses on advanced processing and high-value utilization of aquatic products

Courses Taught

Proteomics (Undergraduate)

Automation Control Instruments in Food Engineering (Undergraduate)

Food Physical Properties (Undergraduate)

Modern Microbial Technology (Graduate)

Modern Aquatic Product Processing (Graduate)

Advanced Technologies in Food Engineering (Graduate)