Dr. Selina Wang is the Research Director of the UC Davis Olive Center where she develops and manages collaborative projects with the university and industry to find practical solutions to push the forefront of olive research and education. Dr. Wang led the center’s chemistry study on the quality and purity of supermarket olive oil from 2009 to 2011, which received worldwide attention, was covered by over 1000 media outlets, and lead to the new olive oil standards for the State of California in 2014. In 2018, she took on an additional role of Cooperative Extension (CE) Specialist in Fruit and Vegetable Processing in the UC Davis Department of Food Science and Technology. Her current key activities include, providing extension leadership and educating academics and fruit and vegetable processors about raw material quality; shelf life and preservation; chemical changes during processing and storage; and value added processing. Her research group focuses on mission-oriented research on emerging issues regarding fruit and vegetable processing.