Fields of Research (FoR)
Food engineering, Food technology, Non-Newtonian fluid flows (incl. rheology), Food properties (incl. characteristics and health benefits)Biography
Dr. Yong Wang is Senior Lecturer with the School of Chemical Engineering, UNSW Sydney. Prior to joining UNSW, he was Research Fellow with Monash University, Clayton, Australia (2019-2020) and Research Scientist (Senior Engineer) with COFCO Nutrition and Health Research Institute, Beijing, China (2011-2019), including 6-month Australian Endeavour Fellowship with The University of Queensland in 2016. He got his PhD from joint program of China...view more
Dr. Yong Wang is Senior Lecturer with the School of Chemical Engineering, UNSW Sydney. Prior to joining UNSW, he was Research Fellow with Monash University, Clayton, Australia (2019-2020) and Research Scientist (Senior Engineer) with COFCO Nutrition and Health Research Institute, Beijing, China (2011-2019), including 6-month Australian Endeavour Fellowship with The University of Queensland in 2016. He got his PhD from joint program of China Agricultural University and University of California Davis in 2011. His research area includes food processing technology (drying, emulsion, encapsulation), food properties (rheological/thermal/mechanical properties), product developments (dairy, sauce, cereals, etc.), and human mimicking digestion system.
He published 130 journal papers & 8 book chapters (till November 2023), applied 21 patents (8 granted till August 2021), and has 8 public/internal research funds as leader role (over 1 million AU$ in total).
Editor: Food Chemistry X (Elsevier). Associate Editor: Measurement: Food (Elsevier). Editorial Board Member: Food Chemistry (Elsevier)
My Research Supervision
Supervision keywords
Areas of supervision
Available honours thesis projects (2023-24):
1. Functional Analysis of Animal-Free Whey Protein in Food Applications
2. Planted-based meat texturisation and characterisation
3. Enhancing Foaming Properties of Plant-Based Milk for Barista Applications
4. Molecular Dynamics Simulations of Plant-Based Protein at the Oil-Water Interface: Enhancing Food Emulsion Applications
My Teaching
Currently coordinating & teaching FOOD8450 Advanced Food Engineering. Also teaching FOOD3801 Unit Operations in Food Processing, FOOD9100 Advanced Processing Technologies, FOOD1120 Food Science, Society and Sustainability, DIET2003 Farm to Fork 1.
Contact
Publications
ORCID as entered in ROS
https://orcid.org/0000-0003-3744-912X