Biqing (Jasmine) Wu, PhD

Dr. Wu is currently working as a dairy application scientist at Tate & Lyle Food and Beverage Solutions where her focus is on the application of ice cream and frozen desserts, as well as fermented dairy products. Prior to joining Tate & Lyle, she earned her Ph.D. at the University of Wisconsin-Madison. Her research centered on understanding the effect of structural components of ice cream and frozen desserts on meltdown behavior.