Lydia Wang

Lydia Wang has a diverse work experience in the field of sensory science and research. Lydia is currently employed as a Sensory Scientist at Bell Flavors & Fragrances, starting in June 2022. Prior to that, they worked at McCain Foods as a Sensory Scientist from June 2021 to June 2022. Lydia also gained experience at Nestlé, where they served as a Sensory Technician from November 2019 to June 2021.

In addition to their industry experience, Lydia has an academic background with various roles at the University of Guelph. Lydia worked as a Graduate Research Assistant from May 2017 to September 2019 and as a Graduate Teaching Assistant from September 2017 to December 2018. Lydia also served as a Residence Assistant from August 2016 to August 2019 and a Research Assistant from September 2016 to April 2017.

Furthermore, Lydia has worked as a Research Participant at Agriculture and Agri-Food Canada from May 2018 to August 2018 and as an R&D Lab Assistant at Caldic Canada Inc. from April 2015 to April 2016.

Their work experience extends to other roles, such as a Programme Facilitator at the University of Guelph from August 2014 to April 2015 and a Food Safety/Quality Intern at Mastronardi Produce Ltd. from April 2014 to August 2014.

Lydia Wang has a Master of Science degree in Food Science from the University of Guelph. Lydia also earned a Bachelor of Science degree in Food Science, Honours, Co-op from the same university. In addition, they participated in the Explore French Immersion Summer Program at Université Laval. Lydia Wang has also obtained the DELF (Diplôme d'Études de Langue Française) B1 certification from the Centre international d'études pédagogiques (CIEP) in 2011.