Bo Wang is a lecturer in Nutrition and Food Science at the School of Behavioural and Health Science. He has a B.Sc. degree in Mechanic Engineering and a Ph.D. in Food Processing and Engineering from China Agricultural University, China. During his Ph.D., he worked as a Research Associate at Guelph Food Research Centre, Canada, on a functional food compound extraction and stabilization project and after his Ph.D., he worked as a Research Fellow at Deakin University, Australia, to develop novel delivery systems for a wide range of functional ingredients including omega-3 oils, probiotics, antioxidants, colors, pigments and bacteria for food, nutraceutical, aquaculture, agricultural, etc., applications. Before joining ACU, he worked in a nutraceutical ingredient company as a Senior Research Scientist where he successfully transformed his knowledge into commercial products, as well as capturing several intellectual properties (two in the PCT stage and three in the application stage so far). His research interests include food product dehydration, bioactive compound extraction and functional ingredient stabilization. He is quite keen on collaborating with individual researchers and industrial partners on the development of novel functional ingredients with high nutritional and commercial value to promote food quality and functionality, public health and the growth of food/nutraceutical industries.