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Yong Wang, PhD (he/him/his)

Professor
Jinan University
Guangzhou City, Guangdong, China (People's Republic)

Prof. Yong Wang is currently a Professor in the Department of Food Science & Engineering, Jinan University. He also currently serves as the Dean of the International School at Jinan University and holds the position of Vice-Chairman of the Oil and Lipid Branch of the Chinese Cereals and Oils Association (CCOA). His research interests encompass functional oils and structured lipids, the comprehensive utilization of oilseed byproducts, as well as edible emulsions and delivery systems. He obtained a B.S. degree and M.Sc. degree in Food Science, from Jiangnan University in 1999 and 2002, respectively, and a Ph.D. degree in Food Science from South China University of Technology in 2009. Professor Wang was a visiting scholar in the College of Agriculture and Bioresources, University of Saskatchewan, Canada, and in the Institute of Molecular Biosciences, University of Queensland, Australia. Professor Wang is the principle investigator (PI) of more than 40 projects from government and industry. Up to date, Professor Wang has more than 300 publications, among which 190 publications was indexed in SCI with more than 5500 citations, and h-index of 41. Currently he has applied for 41 patents (3 PCT), authorized for 22 patents including 2 US invention patent. He has received several science and talent awards from central government, provincial government and academic societies.

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