Yifei (Nicole) Wang is Ph.D. candidate in the Department of Animal Sciences at The Ohio State University. As a native of Beijing, China, Nicole earned her B.S. in Food Science and Engineering from Sichuan University. She then completed her M.S. in Animal and Food Sciences at the University of Kentucky where she studied meat science and muscle biology. Nicole has had very successful graduate programs, which have led to 18 refereed journals articles and over 25 scientific abstracts, to-date. Her current research is focused on evaluating muscle-specific differences of pork and has included fundamental biology components such as proteomics as well as applied meat science components such as sensory analysis. Nicole has been actively engaged in educational and outreach activities during her Ph.D. program by delivering several guest lectures and serving on the Council of Graduate Students at the Ohio State University. We look forward to the many contributions that Nicole will achieve in the future.