Dr. Yong Wang is
currently working as a Professor at the Department of Food Science and
Engineering, College of Science and Engineering, Jinan University. He also
serves as the Vice Dean of the International School, Jinan University. At the
same time, he is the Vice President of the Oils and Fats Branch of the China
Cereals and Oils Society. In 2015, he was a Visiting Scholar at the Institute
of Molecular Biosciences, University of Queensland, Australia. Hegained a Ph.D.
in Cereal, Lipid and Plant Protein Engineering from the South China University
of Technology in 2009. His research interests mainly include the following:(1) Structured
Lipid and Functional Oil; (2) Green Extraction of Value-added Products; and (3)
Edible Emulsion and Delivery System for Nutraceuticals.
Research Keywords & Expertise
green extraction
Functional oils
Food emulsion system
Value-added processing...
Short Biography
Dr. Yong Wang is
currently working as a Professor at the Department of Food Science and
Engineering, College of Science and Engineering, Jinan University. He also
serves as the Vice Dean of the International School, Jinan University. At the
same time, he is the Vice President of the Oils and Fats Branch of the China
Cereals and Oils Society. In 2015, he was a Visiting Scholar at the Institute
of Molecular Biosciences, University of Queensland, Australia. Hegained a Ph.D.
in Cereal, Lipid and Plant Protein Engineering from the South China University
of Technology in 2009. His research interests mainly include the following:(1) Structured
Lipid and Functional Oil; (2) Green Extraction of Value-added Products; and (3)
Edible Emulsion and Delivery System for Nutraceuticals.
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