Her research has focused on flavor chemistry and natural products chemistry, emphasizing the flavor (aroma and taste) of fruits, herbs and other agricultural commodities, as well as flavor modulators. She earned her Ph.D. at Rutgers University. She received postdoctoral training at Massachusetts Institute of Technology, focusing on “Omics” techniques (proteomics, lipidomics and metabolomics). Dr. Wang received the Humboldt Fellowship to work on the taste modulators at the Technical University of Munich. Dr. Wang was a Flavor Chemistry Manager at Mars Chocolate Inc., directing flavor application and modulation.