Skip to main content
Menu
UC Food Quality
Open Search
Search
Quick Links
+
University of California, Davis
CAES
BFTV Cluster
Food Science and Technology
UC Food Safety
UC Small Farm Food Safety
Viticulture and Enology
Biological and Agricultural Engineering
Main navigation (extended config)
Agricultural By-Products
Avocado
Avocados
Avocado Oil
Avocado Oil Short Course
Chemical Contaminants
3-MPCD and GE
4-Methylimidazole (4-MEI)
Acrylamide
Ethyl Carbamate (EC)
Furan
Mineral Oil (MOSH - MOAH)
Per- and Polyfluoroalkyl Substances (PFAS)
Phthalates
Polycyclic Aromatic Hydrocarbons (PAHs)
Olive Oil
Olive Oil - Background
Olive Oil Quality
Olive Oil Processing
Olive Oil Packaging
Olive Oil Composition & Analysis
Olive Oil By-Products
Olive Oil Myths and Facts
Table Olives
Tree Nuts
Almonds
Pistachios
Walnuts
Laboratory Analysis
Food Industry Contacts
Aseptic
Cold Storage
Consultants
Co-Packers
Dehydrators
Food Incubators
HACCP
Ingredients
Lab Analysis
Lab Equipment
Low-Moisture Food Pasteurization
Nutritional Labeling
Packaging Containers
Packaging Equipment
Processing Equipment
Product Development and Sensory Analysis
Sanitation and Safety
Thermal Processing Specialists
People
Linghao Fang
Breadcrumb
Home
People
Linghao Fang
Position Title
4th year B.S. student, Food Science and Technology
lrfang@ucdavis.edu
