Fields of Research (FoR)
Food Engineering, Rheology, Food ProcessingBiography
Dr. Yong Wang is Senior Research Associate 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...view more
Dr. Yong Wang is Senior Research Associate 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 66 papers & 8 book chapters (till August 2021), applied 21 patents (8 granted till August 2021), and has 8 public/internal research funds as leader role (over 1 million AU$ in total).
My Research Supervision
Supervision keywords
Areas of supervision
Available honours thesis projects (2020-2021):
1. Hack the viscosity (yogurt)
2. Encapsulating fat into food powders
3. Generating bioactive peptide powders
4. Fat/oil blends in food
My Teaching
Currently teaching radiation/membrane parts of FOOD8450 Advanced Food Engineering, and novel thermal processing part of FOOD9100 Advanced Processing Technologies
Publications
ORCID as entered in ROS
https://orcid.org/0000-0003-3744-912X