Food Researcher: Ling WANG

Looking for junior R&D position from August 2017

  • With experiences in cereal-based & dairy products; interdisciplinary background in food technology and animal science
  • Good Team player in international environment, having warm smile and big passion for wholesome & innovative food products.
  • Languages: Mandarin Chinese(native), English(excellent), French(intermediate)

 [email protected]    +33 6 50 51 25 88    5 Boulevard Jourdan 75014 Paris France


Erasmus Master in Food Innovation & Product Design (Sep 2015 - Present)

Food design and engineering at AgroParisTech, France

Product development, food regulation and consumer science at Dublin Institute of Technology, Ireland

National Taiwan University, Taiwan (Sep 2015 - Jun 2015)

BSc in Animal Science (specialized in animal nutrition and production technology) 

Interdisciplinary Program of Food Science and Technology


R&D Intern in UMR-GENIAL, France (Jan 2017 - present)

  • Built up cooking parameters and processing flow of model cake
  • Examined cooking levels of cereal-based products by colorimetric, computer vision, spectrophotometric and spectrfluorimetric methods

Student Researcher for le groupe BEL (Sep 2015 - Jan 2016)

  • Performed bibliographic study related to trial plan and whey functionality
  • Evaluated efficacy of whey protein enzymatic cross-linking and its effect in gelation properties

Product Management Intern at Wolf Tea (Jun 2014 - Aug 2014)

  • Analyzed competitive products and related technologies
  • Assisted marketing team to construct product positioning and messaging
  • Established sensory profiles of tea products 

Research Trainee at Dairy Product Research Team of National Taiwan University (Sep 2012 - Jun 2014)

  • Performed experimental and research study of stirred style yogurt and microencapsulation applied to probiotics
  • Maintained quality results of dairy products in factory of campus


Product Development

  • Wet Chutney Sauce (Sep 2016 - Nov 2016)
  • Gluten-free & Plant-based Bakery (Jan 2016 - Jun 2016)
  • Double-Probiotic Greek Yogurt (Jan 2014 - Jun 2014)

Functional Ingredients

  • Functionality Improvement of Whey Proteins (Sep 2014 - Jan 2016)
  • Probiotics Microencapsulation for application in dairy products (Jan 2013 -Dec 2013)

Analytical Methods

  • Comparative Study of Different Characterization Methods of Cooking Levels in Model Sponge Cakes (Dec 2016 - present)