Yong Wang

Yong Wang is a Senior Lecturer at the School of Chemical Engineering, UNSW Sydney.12 He has a diverse background in food engineering and research:

1. Education: He obtained his PhD from a joint program between China Agricultural University and the University of California Davis in 2011.12

2. Professional Experience:

   • Currently a Senior Lecturer at UNSW Sydney12
   • Previously a Research Fellow at Monash University, Australia (2019-2020)12
   • Worked as a Research Scientist (Senior Engineer) at COFCO Nutrition and Health Research Institute, Beijing, China (2011-2019)12
   • Completed a 6-month Australian Endeavour Fellowship at The University of Queensland in 201612

3. Research Focus: His research areas include food processing technology (drying, emulsion, encapsulation), food properties (rheological/thermal/mechanical properties), product developments (dairy, sauce, cereals), and human mimicking digestion systems.12

4. Achievements:

   • Published 130 journal papers and 8 book chapters (as of November 2023)12
   • Applied for 21 patents (8 granted as of August 2021)12
   • Secured 8 public/internal research funds as a leader, totaling over 1 million AU$12

5. Current Activities:

   • Visiting Massachusetts Institute of Technology in the US from April to June 2024, funded by the OECD CRP Fellowship program12
   • Editor for Food Chemistry X (Elsevier) and Associate Editor for Measurement: Food (Elsevier)1

6. Teaching: Coordinates and teaches various food science and engineering courses at UNSW, including Advanced Food Engineering and Unit Operations in Food Processing.1