|Office Building||Berg Agricultural Hall|
|Mailing Address||South Dakota State University
Dairy & Food Science
SAG 106, Box 2104
Brookings, SD 57007
Dr. C.Y. Wang is Professor of Food Science in the Department of Dairy and Food Sciences. He served as Head at the Department of Nutrition, Food Science and Hospitality at SDSU for 9 years. He also served as the Interim Director of SDSU Technology Transfer Office, the Acting Dean of Family and Consumer Sciences, as well as Interim Associate Dean and Interim Associate Director of the South Dakota Agricultural Experiment Station, College of Agricultural and Biological Sciences. He once was the Coordinator of the SDSU Agriculture Value-Added Research (AVAR) Program. Besides being an administrator with diverse experience, he is an accomplished scientist with active research program in chemistry, processing and potential health benefits of phytochemicals, and more recently in genomics, proteomics and metabolomics. He also teaches a variety of Food Science and Human Nutrition courses, including Food Chemistry, Food Analysis, Advanced Food Processing, and Phytochemicals. Dr. Wang obtained both his M.S. and Ph.D. from Iowa State University. He has been with SDSU since 1993. Dr. Wang won many awards, including the Regent Award for Excellence in Research by the South Dakota Board of Regents. Dr. Wang grew up in China and is a naturalized U.S. citizen.
- Food Science and Human Nutrition
- Food Science, Cereal grains and Oilseeds Chemistry
EducationPh.D., Food Science & Technology, 1992: Iowa State University, Ames, Iowa.
M.S., Food Technology, 1989: Iowa State University, Ames, Iowa.
B.S., Agronomy, 1985: Shenyang Agricultural University, Shenyang, China.
Professional Memberships• Institute of Food Technology
Professional member since 1993;
Certified Food Scientist since 2014;
Served as the chairman of the Great Plain Subsection of the IFT
• Board of Human Science affiliated with APLU
Currently serving as the ESCOP representative
• American Oil Chemists Society (1986-2008)
Served as Chairman of the Protein and Co-Products Division;
Organized many symposia.
• American Association of Cereal Chemists (1986-1992)
Academic Interests/Expertise• Genomics, proteomics, metabolemics in human nutrition research;
• Personalized nutrition;
• Food safety management systems;
• Chemistry, Analysis and health benefits of phytochemicals;
• Processing and chemistry of cereal and oilseed components: proteins, carbohydrates, and lipids;
• Processing and utilization of corn and soybeans;
• Instrumental analysis of food components.
Academic ResponsibilitiesFS 251 - Food Safety and Quality Management Systems
FS 451 - 451L - New Food Product Development
Committee ActivitiesServing as the chairman and a member on the board for North Central Regional Center for Rural Development (2013 to present);
Serving on the leadership team for the Land Grant Office for SNAP-Ed;
Serving as the Administrative Advisor for a multi-state project (NC 1196);
Research/Scholarship ResponsibilitiesAssociate Dean of Research and Extension
As the Associate Dean of Research and Extension for EHS, Dr. Wang oversees research and scholarship mission for the college. Dr. Wang also has an active research program on chemistry and health impacts of flavonoids consumption. He also has interests in genomics, proteomics, metabolemics in human nutrition research; chemistry, analysis and health benefits of phytochemicals; processing and chemistry of cereal and oilseed components: proteins, carbohydrates, and lipids; processing and utilization of corn and soybeans; instrumental analysis of food components.
Extension ResponsibilitiesAs the Associate Dean of Research and Extension for EHS, his office host the National Land Grant Office for SNAP-Ed. He serves on the leadership team for this national effort to advance nutrition education for low income families in the nation.
Applications of ResearchPersonalized nutrition, functional food products, technology innovation for food and nutrition.
Area(s) of ResearchHuman Nutrition, Food Science, International Food Safety Management
Creative Activities1. Bai, W and C. Wang. 2017. Impacts of Selected SNPs on Lipid Profiles in U.S. Adults: Findings from NHANES III. In preparation to be submitted to Atherosclerosis.
2. Bai, W and C. Wang. 2017. Lipid Profiles in U.S. Adults and the Effects of Flavonoids on Lipids: Findings from NHANES III. Article number: ATH-D-12-01290 submitted to Atherosclerosis.
3. Turkistania, A, C. Wang, and G. Djira. 2015. Associations of Macronutrients Consumption with Cancer Risks from a Global Prospective. International Journal of Sciences: Basic and Applied Research (IJSBAR) Volume 23, No 2, pp 183-195
4. Li, X, C. Wang, F. Lu, L. Zhang, Q. Yang, and X. Li. 2015. Effect of Bonding Forces on Corn Starch Isolation Cereal Chemistry 92: 4 , Page 418
5. Li, X., Wang, C., Lu, F., Zhang, L., Yang, Q., Mu, J., & Li, X. (2015). Physicochemical properties of corn starch isolated by acid liquid and l-cysteine. Food Hydrocolloids, 44, 353-359.
6. Wang, C. Y. 2014. Nutrigenomics: Hope for Personalized Nutrition. Family and Consumer Sciences Research Journal, 42(4), 309-312.
7. Bai, W and C. Wang. 2014. Intakes of Total and Individual Flavonoids by U.S. Adults. International Journal of Food Sciences and Nutrition Feb 2014, Vol. 65, No. 1, Pages 9-20
8. Bai, W and C. Wang. 2012, Flavonoids in Health and disease, Current Topics in Phytochemistry, Vol.11, 1-25.
9. Lin, J., P. Krishnan and Wang, C. 2006. Isoflavones and Saponins in Soy Protein Isolates JOACS 83 (1) 59-63.
10. Lin, J. and Wang, C. 2004. An Analytical Method for Soy Saponins by HPLC/ELSD. J. of Food Science 69 (6) C456-CC462. .
11. Wang, C. 2004. Effects of Processing on Soy Isoflavones. INFORM, 15 (1): 16-19.
12. Lin, J. and C.Wang. 2004. Saponins: Chemistry, Analysis, Processing and Potential Health Benefits of Soyasaponins. In Soybeans as a Functional Food. A book edited by K. Liu and published by AOCS Press, Champaign, IL.
13. Mebrahtu, T., A. Mahamed, C. Wang, and T. Adberrhan. 2004. Analysis of Isoflavone Content in Vegetable Soybeans. Plant Foods for Human Nutrition 59: 51-61.
14. Wang, C., and L.A. Johnson and L.A. Wilson. 2003. Calcium Coagulation Properties of Hydrothermally Processed Soymilk, J. Am. Oil Chem. Soc. 80 (12): 1225-1229
15. Sonee, M., T. Sum, C. Wang, and S. Mukherjee. 2003. The Soy Isoflavone, Genistein, Protects Human Cortical Neuronal Cells form Oxidative Stress. Neuro Toxicology 25 : 885-891
16. Wang, C. 2002. Effects of Processing and Quantity and Quality of Soy Phytochemicals. Page 144-145 in Proceedings of China & International Soy Conference & Exhibition 2002. CCOA, Beijing, China and AOCS Press, Champaign, IL.
17. Akula S., D. Hueley, R. Wixon, C. Wang, and C. Chase. 2002. Effect of Genistein on Replication of Bovine Herpevirus Type 1. AJVR 63 (8): 1124-1128.
18. Wang, C., and L.A. Johnson. 2001. Functional Properties of Hydrothermally Cooked Protein Products, J. Am. Oil Chem. Soc. 78:189-195 (2001).
19. Pesce, Noel, Kathleen M. Eyster, John L. Williams, Regina Wixon, Chunyang Wang, and Doug S. Martin. "Effect of genistein on cardiovascular responses to angiotensin II in conscious unrestrained rats." Journal of cardiovascular pharmacology 36, no. 6 (2000): 806-809.
20. Wang, C., M. Sherrard, and R. Wixon. 2000. Isoflavones Content Among Maturity Group 0 to II Soybeans. JAOCS 77 (5):483-487. SD Agricultural Experiment Station Journal Article No. 3037
21. Wang, C. and R. Wixon. 1999. Phytochemicals in Soybeans and Their Potential Health Benefits. INFORM 10 (4): 315-321(1999). SD Agricultural Experiment Station Journal Article No. 3086.
22. Wang, C., J. Ning, P.G. Krishnan and D. Matthees. 1998. The effects of Steeping Conditions During Wet-Milling on the Retention of Tocopherols and Tocotrienols. JAOCS 75(5):609-613.
23. Wang, C., Q. Ma, S. Pagadala, M. S. Sherrard and P. Krishnan. 1998. Changes of Isoflavones During Processing of Soy Protein Isolates. JAOCS 75(3): 337-341.
24. Wang, C. 1997. Oilseed Proteins: Chemistry, Nutrition, Processing, and Edible Applications. In Proceedings of International Symposia on Functional Cereal and Oil. CCA, Beijing, China
25. Wang, C. 1997. Oilseed Phytochemicals and Their Potential Health Benefits. In proceedings of International Symposia on Functional Cereal and Oil. CCA, Beijing, China
26. Wang, C. 1993. Hydrothermal processing of soy protein products. Ph.D. Dissertation, Iowa State University, Ames, IA.
27. Wang, C. and Johnson, L. A. 1991. Wet milling characteristics of propionate treated high moisture maize. Yields and compositions of products. Cereal Chem. 69(1):43 46.
28. Wang, C. and Johnson, L. A. 1991. Wet milling characteristics of propionate treated high moisture maize. II. Qualities of starch and gluten. Cereal Chem. 69(1):47 49.
29. Steinke, J. D., Johnson, L. A. and Wang, C. 1991. Steeping maize in the multiple enzymes: II. Continuous counter current steeping. Cereal Chem. 68(1):12 17.
30. Wang, C. 1989. Wet-Milling Characteristics of Propionate-Treated High-Moisture Corn. Master Thesis, Iowa State University, Ames, Iowa.
Work ExperienceDr. Wang is an experienced higher education leader. He is also accomplished researcher and educator in food science and human nutrition.
Former Positions Held2002 – 2011 Professor and Head, Department of Nutrition, Food Science and Hospitality, South Dakota State University, Brookings, South Dakota.
2006 – 2011 Coordinator of the SDSU Obesity Research Group (SDSU-ORG)
2006 – 2006 Acting Dean, College of Family and Consumer Sciences, South Dakota State University, Brookings, South Dakota.
2005 - 2006 Interim Associate Dean and Interim Associate Director of South Dakota Agricultural Experiment Station, South Dakota State University, Brookings, South Dakota.
2001 - 2002 Associate Professor and Acting Head, Department of Nutrition, Food Science and Hospitality, South Dakota State University, Brookings, South Dakota.
1997 - 2002 Associate Professor, Department of Nutrition, Food Science and Hospitality, South Dakota State University, Brookings, South Dakota.
1997 - 2002 Coordinator, Agriculture Value-Added Research (AVAR) program, South Dakota State University, Brookings, South Dakota.
1993 - 1997 Assistant Professor, Department of Nutrition and Food Science, South Dakota State University, Brookings, South Dakota.
1986 1993 Research Assistant, Center for Crop Utilization Research, Iowa State University, Ames, Iowa.
1991 1992 Technical Consultant, Ten Square International, Inc., Ames, Iowa.
1987 & 1991 Teaching Assistant, Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa.
1985 1986 Assistant Instructor, Department of Agronomy, Shenyang Agricultural University, Shenyang, China.
GrantsDr. Wang is currently leading two funded projects:
"Anthocynidins from Aronia Berries" funded by SD Department of Agriculture and USDA Specialty Crops Program
"Rural Technology Innovation" funded by USDA (Sub-award from Michigan State University)
Awards & Honors• Nominated for SDSU Excellence in Graduate Advising Award (2016);
• SDSU Global Engagement Award (2013);
• Fellow, Food System Leadership Institute (2009);
• Collaboration Award from the USDA-ARS Northern Agricultural Research Laboratory (2006);
• South Dakota Board of Regents Award for Research Excellence (2000);
• Dean’s Recognition for Leadership of Value-Added Team Effort (College of Agriculture and Biological Sciences, South Dakota State University) (1999);
• Nominated for SDSU excellent teaching award (1998);
• Sewrey Distinguished Lecturer (South Dakota State University) (1998);
• Graduates of Class 8 of the ESCOP/ACOP Agricultural Research and Education Leadership Program (1999);
• Edna Page and Russell Anderson Faculty Award for Outstanding Scholarship (The College of Family and Consumer Sciences, South Dakota State University) (1996); Membership of Sigma Xi (The Scientific Society) (1994);
• Honor Student Award from American Oil Chemists Society (1993);
• Teaching Excellence Award from Iowa State University (1991);
• Best Paper Award from the Corn Refiners Association and the American Association of Cereal Chemists (1988);
• Member of Gamma Sigma Delta (Agricultural Honor Society) (1987);
• Academic Excellence Award from Shenyang Ag. University (1985).