Innovator Profile

Dr. Toni Wang

Professor, Department of Food Science, College of Arts and Sciences, UT Knoxville

Dr. Wang received her PhD from Iowa State University in Food and Lipid Chemistry. Dr. Wang's research (with a total of ~$13 million funding) is focused on identifying novel and practical solutions for problems and challenges associated with processing, utilization, and functionalities of agricultural products intended for food, feed, biomaterials, and energy uses. She aims to use fundamental chemistry of lipids and proteins in new ways to improve food quality, functionality, safety, and health, and to reduce waste and environmental impact.

Available Technologies

Soy-Based Alternative for Preventing Freezer Burn
Researchers at the University of Tennessee have developed an IRI using a soy protein-phospholipid (PL) complex. The complex is a combination of hydrol ... (read more)
Plant-Based Food Colorant for Ice Recrystallization Inhibition
Researchers at the University of Tennessee have shown, for the first time, strong anti-freezing properties in a readily available, plant-based, food-s ... (read more)
Black Soldier Fly Antifreeze Proteins
Researchers at the University of Tennessee have developed a technology that demonstrates the extraction and characterization of a black soldier fly la ... (read more)
Ice Recrystallization Inhibitor from Recycled Cheese-Making Whey
Researchers at the University of Tennessee have identified dairy byproducts as cryoprotective additives to utilize the natural antifreeze proteins fou ... (read more)
Anti-Freeze Protein Derived from Wheat Flour
Researchers at the University of Tennessee have identified a water-soluble protein fraction from wheat flour that has ice crystal growth inhibition ac ... (read more)
Terpene Nanoemulsion as Bio-Insecticide & Natural Antifungal Agent
Researchers at the University of Tennessee have developed nanoemulsions of terpene enriched byproducts from commercial cannabidiol (CBD) production an ... (read more)