Department Head

C.Y. Wang

Contact Information

Department of Nutrition, Food Science & Hospitality

South Dakota State University

Brookings, SD 57007

Phone: 605.688.5161

Fax: 605.688.5603

E-mail: cy.wang@sdstate.edu

Education

1989 – 1992

Ph.D. in Food Science & Technology, Iowa State

University, Ames, Iowa

1986 – 1989

M.S. in Food Technology, Iowa State University, Ames,

Iowa

1981 – 1985

B.S. in Agronomy, Shenyang Agricultural University,

Shenyang, China

Professional Experience

2007 – Present

Professor and Head, Department of Nutrition, Food

Science & Hospitality, South Dakota State University,

Brookings, South Dakota

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

2002 – 2005

Professor and Head, Department of Nutrition, Food

Science & Hospitality, South Dakota State University,

Brookings, South Dakota

2001 – 2002

Associate Professor and Acting Head, Department of

Nutrition, Food Science & Hospitality, South Dakota

State University, Brookings, South Dakota

1997 – 2002

Associate Professor, Department of Nutrition, Food

Science & 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, Food

Science & Hospitality, 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

Teaching Responsibilities

FCS 101: Professional Foundations

NFS 704: Phytochemicals

Awards and Honors

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)

Research Interests

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

Professional Memberships

Institute of Food Technology (Professional member and

served as the chairman of the Great Plain Subsection

of the IFT)

American Oil Chemists Society (Currently serving as

Chairman of the Protein and Co-Products Division;

Organized many symposia related with research interests)

American Association of Cereal Chemists (1986-1992)

Professional Services and Recognition

Associated Editor for the Journal of American Oil

Chemists’ Society (JAOCS)(Appointed in May of 2000)

Reviewer for many Journals (JAOCS, Cereal Chem.,

Industrial Crops and Products, Journal of Chemical

Technology and Biotechnology, FAO Journal of Food

Chemistry…) and Grant Agencies

Panelist on A National Grant Agency

Invited speaker at Workshops related with

Nutracenticals and Functional Foods

Selected Publications

Lin, J., P. Krishnan and Wang, C. 2006. Isoflavones

and Saponins in Soy Protein Isolates JOACS 83 (1) 59-63.

Lin, J. and Wang, C.   2004.  An Analytical Method for

Soy Saponins by HPLC/ELSD.  J. of Food Science 69 (6)

C456-CC462.  . 

Wang, C. 2004.  Effects of Processing on Soy

Isoflavones.  INFORM, 15 (1): 16-19.

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.

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.

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.

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.

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.

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.