B (Bei) Wang
Promovendus, Externe medewerkerfollow_us_label
Bei is a full-time PhD candidate from China who earned her MSc at Southwest University. In 2022, she started a PhD at the Food Quality and Design group. Her research focuses on the Maillard reaction to enhance the flavor of future food products, with the goal of improving flavour and achieving greater sustainability. The project is supervised by Prof. Vincenzo Fogliano and Dr. Teresa Oliviero.