Bing Wang

Professor Bing Wang is a Food Science Professor at Charles Sturt University (CSU), based in the School of Agricultural, Environmental and Veterinary Sciences. She holds adjunct roles at the University of Sydney (Honorary Associate) and Xiamen University (Adjunct Professor). Her expertise spans molecular biology, biochemistry, neuroimaging, and nutritional neurobiology. She completed her MD at Tianjin Medical University and a PhD in Nutritional Biochemistry from the University of Sydney. Her research focuses on glycobiology, brain function, and translational science, particularly the role of sialic acid and milk components in neurodevelopment. She has led projects on nutritional interventions for gestational diabetes, lactoferrin’s impact on cognition, and feed additives for livestock health.

Key achievements include pioneering work on human milk oligosaccharides, neurodevelopmental studies in piglets, and functional food development. Awards include the 2017 Most Enthusiastic Research Award and 2016 Most Valuable Presentation. Her work bridges basic science and clinical applications, with a focus on maternal-child health and agricultural sustainability. She advises students in nutrition and molecular biology, contributing to over 80 peer-reviewed publications and collaborative projects across Asia-Pacific.