SW
Selina Wang
Principal Investigator
University of California, Davis
I'm working on
7 months ago
Improving food quality, purity and sustainability
About
I work on (1) identifying the important chemical markers for quality, purity and nutrition in food products; (2) developing robust (faster and cheaper) detection methods; (3) modifying processing methods to improve quality, purity and nutrition of products; (4)valorizing agriculture byproducts.
Partnering listings
Learn more
University of California, Davis
Flavor neutrality technology for coconut water using UV and macroporous resin treatment
A non-thermal, two-step food processing technology that combines UV light treatment with food-grade macroporous resin adsorption to enhance the neutral taste of coconut water. UV inactivates off-flavor-generating enzymes...
TechnologyConceptualUniversity
University of California, Davis
Standardized fat extraction protocol for peroxide value testing in rendered protein meal
A novel standardized protocol for fat extraction aims to improve peroxide value testing in rendered protein meal, enhancing quality control and reducing economic losses in the food industry. Developed through extensive r...
TechnologyIn developmentUniversity
University of California, Davis
Antimicrobial plant extract coatings for mold and yeast control
Innovative antimicrobial coatings using plant extracts offer effective mold and yeast control in food products. These coatings are food-safe, affordable, and enhance shelf life without altering taste. Seeking partnership...
TechnologyIn developmentUniversity
Partner smarter. Move faster.
Get new partnering requests
delivered to your inbox.
delivered to your inbox.
© 2026 Halo Cures, Inc.