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Ph.D. in Nutrition, M.S. in Food Science, B.S. in Biochemical Engineering

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    Wendy understands the importance of knowledge for helping people to stay healthy and preventing many adverse health conditions. In 2018, she started the Cal Nutrition Group to promote nutrition knowledge sharing and education. Cal is the short name for the Univerisity of California at Berkeley, where Wendy received her Ph.D. in nutrition. She had conducted many human clinical studies at Cal and later in other research institutions in healthy humans as well as people with various conditions that could benefit from nutritional dietary changes or nutritional factors supplementations, such as diabetes, obesity, hyperlipidemia, pregnancy/lactation, elderly, people with macular degeneration, and people with Alzheimer's disease. She develops nutrition content on various topics (mostly by requests from friends) and posts them on this website. In addition, she consults with individuals who need in-depth nutrition information to optimize their health.

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   Wendy has learned that the health benefits of many Asian foods documented in Chinese Medicine had started to be proven by modern scientific research. The understanding of both these Chinese healthy foods and current knowledge of the scientific research obtained in the United States helped to shape her unique views and perspectives for new product ideas and concepts with effective nutrition and healthy foods formulations. She provides professional assistance to food manufacturers and entrepreneurs who wish to enter the nutrition, health, and wellness business category, and helps them to research, develop and market new nutritional and functional health products with a variety of health benefits into the international markets. 

 

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