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Jing Wan Defends Ph.D. Thesis

Jing Wan successfully defended her cereal science Ph.D. research on July 2, 2019. The title of her thesis is Fabrication and Characterization of Antifungal Essential Oil-in-Water Nanoemulsion Delivery System Targeting Fusarium Graminearum In Vitro and During the Malting Process. She presented her exit seminar on July 22, 2019.
Jing Wan Defends Ph.D. Thesis

Jing Wan (right) with advisor Dr. Jiajia Rao

July 29, 2019

Jing Wan successfully defended her cereal science Ph.D. research on July 2, 2019. The title of her thesis is Fabrication and Characterization of Antifungal Essential Oil-in-Water Nanoemulsion Delivery System Targeting Fusarium Graminearum In Vitro and During the Malting Process. She presented her exit seminar on July 22, 2019.

Wan, who is from Chongqing, China, received a Bachelor of Food Science and Engineering at Nanjing Agricultural University in Nanjing, Jiangsu, China and a M.S. of Nutrition and Food Hygiene from the Department of Public Health Army Medical University in Chongqing. At NDSU, she was advised by Dr. Jiajia Rao for her Ph.D.

“The objective of my research was to develop the food-grade antifungal systems that can be used in the malting industry for the control of Fusarium fungal growth and mycotoxin production using essential oils as the antifungal agents,” she explained. “We successfully built essential oil-in-water nanoemulsion systems with high antifungal efficacy and long-term storage stability. Specifically, we learned that clove oil-in-water nanoemulsions displayed overall antifungal and mycotoxin inhibitory activity during the malting process of the Fusarium infected barley grains with negligible side effects on the malt flavor and seed germination.” Wan says that her research targeted issues important to industry and has potential to be applied in food production.

She said she chose NDSU for her Ph.D. program because North Dakota is famous for the agriculture and production of cereals, such as barley, wheat, and corn. She saw that NDSU provides the opportunity to research not only in the lab, but also to visit farms and fields, and to learn about practical issues facing farmers so that research can be geared to their needs. 

During her studies, she received several awards and scholarships.

  • John F. Soper Plant Sciences Scholarship, NDSU College of Agriculture, Food Systems, and Natural Resources (AFSNR) (2017-18)
  • Rahr Malting Scholarship, NDSU College of AFSNR (2016-17 and 2017-18)
  • First Place Poster, 5th Annual NDSU Food for Health Conference (2019)

Wan has accepted a faculty position in the Talent Program in the College of Liquor and Food Engineering at Guizhou University in Guiyang City, China.

Her graduate committee included Rao, Dr. Frank Manthey, Dr. Paul Schwarz, and Dr. Steven Meinhardt.

Author: Karen Hertsgaard, 701-231-5384,
Editor: Kamie Beeson, 701-231-7123,

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