Toni Wang, Charles E. Wharton Institute Professor in the Department of Food Science at the University of Tennessee Institute of Agriculture, is conducting research on the chemistry of fats, proteins, and other biomaterials to maximize their value and reduce waste, according to a March 19 announcement.
Wang’s work is significant because it aims to create higher-value applications from agricultural commodities and biomass, supporting a more sustainable and circular bioeconomy. Her research covers a range of topics including frozen foods, industrial waxes, renewable fuels, and biofertilizers.
“Food science is often about much more than food,” Wang said. “It’s about chemistry—understanding structure, functionality, and how molecules interact in a food matrix or as biomaterials. We use that fundamental knowledge to add value to agricultural commodities and biomass, creating higher-value applications from what already exists.”
One project funded by the National Science Foundation focuses on preventing ice crystal growth in frozen foods such as ice cream. Wang explained that controlling this process can help preserve texture and quality: “People are constantly trying to find food-safe bio-based ingredients that can slow down ice crystal growth. If we can control that growth, we preserve quality.” Her team uses protein hydrolysates derived from food proteins as natural agents against ice crystal formation. Their combined laboratory experiments and molecular simulations have led to new tools now used by other scientists.
Another project supported by the US Department of Agriculture examines alternatives to carnauba wax—a material mainly imported from Brazil but valued for its durability in products like candy coatings and car polishes. Wang’s lab is investigating whether domestic seed oils such as soybean and canola oil can be chemically modified to mimic carnauba wax’s properties through predictive science rather than trial-and-error formulation.
This spring, Wang will also serve as a Fulbright Scholar at the University of Iceland where she will study arctic fish proteins for their antifreezing and antioxidant activities with potential applications in improving frozen foods containing omega-3 fatty acids.
The University of Tennessee Institute of Agriculture includes Herbert College of Agriculture, UT College of Veterinary Medicine, UT AgResearch, and UT Extension.
