Wenqin Tang

Wenqin Tang has a diverse work experience in the food science field. Starting in 2015, they were an Undergraduate Research Assistant at the University of Wisconsin-Madison. Wenqin then became a Sensory Panelist at the Wisconsin Center for Dairy Research in 2016. In the same year, they were a Research Assistant of Dr. Kirk Parkin's Lab at the University of Wisconsin-Madison, Department of Food Science. In 2017, they were a Research and Development Intern at Covance, and a Food Contractor - Part Time at Kelly Services. Wenqin also had an R&D Intern role at FreshZen, where they conducted an accelerated shelf life study of a scallion based sauce and reformulated the product to extend its shelf life and improve nutrient values. In 2018, they were an Associate Food Scientist at The National Food Lab, Inc. (The NFL) and an Associate Food Scientist at Covance. Currently, they are a Food Scientist at C16 Biosciences.

Wenqin Tang obtained a Bachelor's degree in Food Science from the University of Wisconsin-Madison between 2012 and 2016. Wenqin then proceeded to earn a Master's degree in Food Science from Cornell University between 2016 and 2017. In addition, they have obtained several certifications including Cookie and Cracker Manufacturing from the American Bakers Association in 2021, HTST from Cornell University - Dairy Foods Extension in 2017, Better Process Control from Cornell University in 2017, Advanced Fluid Milk Processing and Quality from Cornell University in 2016, and HACCP from Deibel Laboratories in 2016.