Dr. Wang's work focuses on developing interdisciplinary strategies to help the fruits and vegetable industry address challenges in sustainable processing and manufacturing. She is interested in using novel technologies to improve food safety and quality, reduce waste and contamination, and conserve natural resources. Her previous work includes non-thermal technologies such as cold atmospheric pressure plasma and UV for food and contact surface decontamination, novel sanitizers as chlorine alternatives, plasma technology to enhance hydroponic plant growth, and photodynamic techniques to improve food safety.