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Lead Professional Officer

Mabel Rong Wang

Capability Development Lead (Food Technology)
PhD in Food Science & Technology
Bachelor of Engineering in Food Engineering
Email

Appointment(s) in Professional Officers Division

  • Capability Development Lead (Food Technology)

Educational Background

  • PhD in Food Science & Technology
  • Bachelor of Engineering in Food Engineering
  • Food Processing & Packaging (Canning & Bottling, UHT, MAP)
  • Food Product Development (Beverages, Noodles, Steamed Buns, Bakery, Chocolates)
  • Food Science (Starch Chemistry especially Related to Low GI Foods, Sensory Science, Food Labeling, Food Texture Analysis)

Journal Papers

  • WU Manchao, WANG Rong, Lim Petrina, CHNG Hui Wen, LIM Xuan Wen and TAN Si Ni. The effect of food processing on in-vitro glycemic index of bread and the consumption habits in Singapore. Food Innovation Asia Conference Proceeding. June 2017.

  • WANG Rong, ZHOU Weibiao, JIANG Xiaohui. Reaction kinetics of degradation and epimerization of epigallocatechin gallate (EGCG) in aqueous system over a wide temperature range. Journal of Agricultural and Food Chemistry. 2008. 56, 2694 - 2701.

  • WANG Rong, ZHOU Weibiao, JIANG Xiaohui. Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking. Journal of Food Engineering. 2008. 80, 505 - 513.

  • WANG Rong, ZHOU Weibiao, Yu Huei-Huei, Chow Weng-Fai. Effects of green tea extract on the quality of bread made from unfrozen and frozen dough processes. Journal of the Science of Food and Agriculture. 2006. 86(6), 857 - 864.

  • WANG Rong, ZHOU Weibiao, Isabelle Mia. Comparison study of the effect of green tea extract (GTE) on the quality of bread by instrumental analysis and sensory evaluation. Food Research International. 2007. 40, 470 - 479.

  • WANG Rong, ZHOU Weibiao, Wen Huiyi Ruth-Ann. Kinetic study of the thermal stability of tea catechins in aqueous system using a microwave reactor. Journal of Agricultural and Food Chemistry. 2006. 54, 5924 - 5932.

  • WANG Rong, ZHOU Weibiao. From Brewing to Baking: Role and stability of tea antioxidants in bread making. Food and Beverage. 2005. June/July, 39 - 43.

  • WANG Rong, ZHOU Weibiao. Stability of tea catechins in the breadmaking process. Journal of Agricultural and Food Chemistry. 2004. 52, 8224 - 8229.

  • MA Qunfei, WANG Rong, LI Jie. A Study on Mold Population in bottled natural mineral water. Food Science (Chinese). 1997. 18(2), 413 - 414.

  • MA Qunfei, WANG Rong, LIU Jiangmei. An investigation report of mold contamination in bottled mineral water. China Public Health. 1996. 12(9), 49 - 52.

Conferences

  • Wang Rong. ‘The effect of food processing on in-vitro glycemic index of bread and the consumption habits in Singapore’. Food Innovation Asia Conference Proceeding, oral presentation, Thailand. June 15 2017.

Books

  • SHARMA Amber, WANG Rong, ZHOU Weibiao. Chapter 8. Functional Foods from Green Tea, in Functional Food of the East, Ed.: J. Shi, C-T. Ho and F. Shahidi, CRC Press, New York, ISBN 978-1-4200-7192-4, 2010.