Paula Wang
Title: Instrunctional Systems Developer
email: pwang1@niu.edu
phone: 815-753-5208
Academic Credentials
- Bachelor of Engineering, Chengdu University of Geosciences
- Master of Accounting Science, Northern Illinois University
- Master of Science in Operations Management and Information Systems, Northern Illinois University
Responsiblities
Since joining NIU e-Learning in 2002, Ping (Paula) Wang has been the primary system developer for six NSF-funded projects, each creates, field tests, and disseminates innovative computer software systems aimed to enhance learning efficiency in engineering and engineering technology. With support from fellow staff at eLearning Paula develops multimedia Internet applications and database management systems. Paula has been responsible for the design, creation, testing, debugging, deployment, and server maintenance of the developed systems, and co-authored in the publications disseminating the research and development products. Paula Wang has also served as an instructor of Adobe Flash in two NSF-funded workshops, and worked as the developer on the ROCK (Rapid Optimization of Commercial Knowledge) project.
Expertise & Interests
Experience in using Adobe Flash, Flash Media Server, ColdFusion; Microsoft SQL 2005, ASP, Visual Basic; and Oracle.
Paula's Guide to Making Tofo
Ever wonder how Tofo is made? Here is the step by step process on how to make this low calorie food!
Tofo Ingredients:
To produce about 400g of tofu you need:
- about 2lt soy milk
- two teaspoons natural calcium sulphate
Tofo Cooking Instructions:
- Boiling the milk. Pour 2 lt soya milk into a pot and simmer soya milk for 5 to 10 minutes. Cool down to about 70°C.
- Preparing the coagulant.
Dissolve two teaspoons natural calcium sulphate in one cup of warm water. Less coagulant produces softer tofu, more produces harder tofu.
- Curdling the milk.
Pour the prepared coagulant solution slowly into the hot soya milk while gently stirring the soya milk. If there is still some milky area after adding all coagulant solution, mix some more to use.
- Forming the tofu. Once all soya milk is separating into small white curds of tofu and an amber liquid, transfer coagulated dispersion into a mould lined with cheesecloth. Any plastic container with small holes can be used as mould. A lid is placed on the forming container. A small weight of 1 kg is placed on the lid of the container and allowed to sit for 20 minutes or so. Empty the resulting block of tofu into a tub of cold water and store it in refrigerator and change soaking water daily.
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