PhD candidate
Animal Sciences, The Ohio State University
Grove City, Ohio
Yifei (Nicole) Wang is PhD candidate in the Department of Animal Sciences at The Ohio State University, studying meat science and muscle biology with a minor in Statistics under Dr. Benjamin Bohrer. A native of Beijing, China, Nicole earned her BS in Food Science and Engineering from Sichuan University in China, and her MS is Animal and Food Sciences at the University of Kentucky. Nicole has publised over 18 refereed journals articles and over 25 scientific abstracts, to-date. Her thesis research is focused on evaluating muscle-specific differences of pork and has included fundamental biology components such as proteomics as well as applied meat science components such as sensory analysis.
Nicole is passionate about meat science, food science, and technologies that enhance meat quality and consumer confidence in meat products. Her career goal is to become a leading meat scientist, specializing in enhancing meat quality and developing consumer-focused innovations in the industry. She aims to leverage her expertise to provide technical solutions that improve meat quality, nutritional value, and consumer confidence, contributing to a more quality-focused meat supply chain.
252 - Award Talk: Characterizing muscle-specific pork quality attributes
Tuesday, March 11, 2025
11:00 AM – 11:30 AM CST