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Ying Wang has extensive experience in the field of food science and microbiology, currently serving as an intern at SPEX CertiPrep since January 2015. As a graduate student at Rutgers University since January 2011, Ying Wang focuses on improving the quality of frozen food through the encapsulation of functional plant proteins, while also teaching microbiology techniques and general biology courses. Previous roles include an internship at Avlino in 2014, where Ying Wang worked in development and quality assurance, and a research assistant position at the University of Missouri from March 2008 to 2010, involving protein identification, evaluation, expression, and localization. Ying Wang holds degrees from Rutgers University and China Agricultural University.