Mengying received her master’s degree in Food Science and Technology from Oregon State University in 2018. During her master studies, her research focused on identification and quantification of volatile compounds in wine, hops, beer and apple cider using GC-MS. She also performed a 6 month’s internship in the Research Chemistry department of E. & J. Gallo Winery where she conducted analysis of glycosylated aroma precursors in grapes. With previous experience in flavor chemistry and interests in instrumental analysis and sensory evaluation, Mengying joined the OSU Food Science program for her PhD, co-advised by Dr. Peterson and Dr. Hatzakis. Her current research is focusing on the application of untargeted flavoromics to explore the drivers for consumer liking of American hazelnuts.
Outside the lab, she enjoys running, singing, and watching movies. She is also a big fan of cosmetics and fashion.