Dr. Fang Fang completed her B.S. in Bioengineering at Central South University of Forestry and Technology (China) in 2009. She earned her M.S. degree from the School of Food Science at Jiangnan University (China) in 2012. Fang then joined Dr. Osvaldo Campanella and Dr. Bruce Hamaker's groups in the Department of Food Science at Purdue University (U.S.A) in August 2013 to pursue her Ph.D., which she successfully defended in October of 2017, titled 'Shear-induced Aggregation and Ordering of Amylopectin Dispersion Affected by Hydrocolloids'. She has since worked as a postdoc in the School of Food Science at the University of Idaho and Washington State University (U.S.A), where her research focused on structure-function relationships of complex polysaccharides. She rejoined Dr. Hamaker and Campanella's groups as a postdoc in Fall 2018. Fang won the Megazyme Award in Carbohydrate Division in 2017 and the Isydore Hlynka Best Student Paper Award in Rheology Division of AACC international in 2016.
