Principle Investigator 

Photo credit: 2022 SBFC

Dr. Minliang Yang is an Assistant Professor in the Department of Food, Bioprocessing, and Nutrition Sciences, an Associate Faculty in the Department of Biological and Agricultural Engineering at NC State University, and an affiliate of Lawrence Berkeley National Lab. Yang’s research focuses on applying technoeconomic analysis (TEA) and life-cycle assessment (LCA) in food, bioprocessing, and agricultural systems to explore strategies to mitigate life-cycle environmental impacts and improve the sustainability of the food system from both costs and environmental perspectives. Yang has published peer-reviewed papers in journals including Nature Food, PNAS, ES&T, JCLP, and RSC Sustain. Food. Tech. Before joining NC State, Yang received her postdoc training in sustainability analysis of biofuel and value-added bioproducts at Lawrence Berkeley National Lab and Joint BioEnergy Institute (JBEI). She earned both her Ph.D. and M.S. in Agricultural and Biosystems Engineering at Iowa State University.

 

Current Lab Members 

Millena Cruz (Ph.D. student, Food Science)

M.S. Food Science and Technology, Federal University of Pará, Brazil, 2024
B.S. Biotechnology, Federal University of Pará, Brazil, 2019
Millena has expertise in regulatory affairs, quality assurance, and R&D within the tropical fruit pulp, beverage, and sorbet food industry.

Ajinkya Arun Atkare (Ph.D. student, Food Science; Co-advisor: Dr. Rohan Shirwaiker)

M.S. Food Science, NC State University, 2025.
M.B.A. Food & Agribusiness Management, Indian Institute of Management, India, 2019.
B.Tech. Food Engineering & Technology, Institute of Chemical Technology, India, 2016.
Ajinkya has 5 years of industry experience in food product development, Direct-to-Consumer (D2C) business, and consulting.

Zimeng Peng (Ph.D. student, Food Science)

M.S. Agricultural and Biosystem Engineering, Iowa State University, 2025.
B.S. Food Science, Iowa State University, 2021.
Zimeng has worked as a food quality control in Hy-Vee Fresh Commissary before starting graduate school.

 

Swathi Shree Sangam (Ph.D. student, Food Science)

M.S. Computer Science, Campbellsville University, 2023.
B.Tech. Food Science and Technology, Professor JayaShankar Telangana State University, 2022.
Swathi has 2 years of industry experience in software development and 1 year in food quality assurance.

 

Ezgi Ersoy (Ph.D. student, Food Science)

M.S. Nutrition, NC State University, 2025.
B.S. Food Engineering, Izmir Institute of Technology, Turkey, 2023.

Ezgi brings research experience in nutrition, food science, as well as economics and quantitative analysis.

 

Olivia McCormack (Undergraduate researcher)

Olivia is a senior student at NC State, double-majoring in Biochemistry and Biosystems and Agricultural Engineering and Technology (BAET) with a minor in BTEC. She joined the group through the 2026 Bezos Center SPURS REU program.

 

 

 

Lab Alumni

Robert Wine (M.S., Food Science, 2025). Thesis: Sustainability Analysis of Food Waste Valorization for a Circular Economy.

Ajinkya Arun Atkare (M.S., Food Science, 2025). Thesis: Comparative LCA of animal-source foods.

Seung Hyun Yoo (M.S., Food Science, 2026). Thesis: Nutritional life-cycle assessment for sustainable diets.

  • Graduate researcher 

Harini Srinivasan, FBNS (2025)

Khushi Modi, FBNS (2024 – 2025)

Maria Kangala, FBNS (2023)

Saniya Gapchup, FBNS (2023)

Yashasya Shah, Computer Science (2023)

  • Undergraduate researcher

Uma Grace Riggins, Dickinson College, PA (2026 FBNS Summer Scholar program)

John Hall-Floyd, Food Science & Sustainable Materials (2025 – 2026)

Juan Travis, Agricultural Engineering (2025 Bezos Center for Sustainable Proteins at NC State SPURS REU program)

Tyler Hill, Food Engineering (2023 – 2024)

Matt Sexton, Nutrition Science (2023)