Dr. Wang is an assistant professor with a research focus on potato and vegetable sustainable production. The goal of her research and extension program is to conduct science-based applied research, and collaborate with the potato and vegetable growers and processors to improve the resource use efficiency and sustainability of vegetable cropping systems in Wisconsin. Yi got her B.S. in Biological Science from Nanjing Agricultural University in China, and her Ph.D. in Potato Physiology from UW-Madison.