Haoyu Wang is a current master student in Dr. Ubbink’s lab. He obtained his Bachelor of Science degree in Food Science at the University of Nebraska-Lincoln in 2023. During his undergraduate program, he developed a keen interest in meat analogues, prompting him to continue his academic journey under the guide of Prof. Ubbink. Haoyu's research focuses on investigating the impact of different concentrations of materials on the mechanical properties of meat analogues. This area of study aligns with the broader context of alternative protein sources, which play a significant role in the evolving landscape of the food industry. Beyond his academic pursuits, Haoyu enjoys activities that balance his rigorous research work and his personal life by traveling to new places or finding relaxing moments through exercises such as lighting incense, drinking tea, or reading books.
