معرفی
Dr. Qin Wang is a Professor in the Department of Food Science and Human Nutrition at the University of Maryland, College of Agriculture and Natural Resources. His expertise spans Food Nanotechnology, Food Polymers Biophysics, and Food Chemistry. Dr. Wang holds a Ph.D. in Food Science/Food Engineering from the University of Illinois at Urbana-Champaign, an M.S. in Environmental Chemistry from Nanjing University, and a B.S. in Environmental Chemistry from Nanjing University.
His research focuses on three core areas: 1) Design of nano-scale delivery systems for drug and bioactives in regenerative medicine, 2) Nanotechnology applications in food science to study component interactions, and 3) Development of nano-sensors for food safety. He teaches courses such as NFSC112 (Food Science and Technology), NFSC422 (Food Product Development), and NFSC633 (Food Polymer Science).
Dr. Wang’s work emphasizes sustainable solutions like chitin-based substrates for vertical farming and antimicrobial packaging using food proteins. His innovations include cyclodextrin-modified green tea extracts and AI-driven food analytics systems. Recent studies explore microgreens' phytonutrient profiles under different lighting conditions and quantum dot applications for contamination detection.
His research portfolio includes over 100 peer-reviewed articles spanning 2015–2025, covering topics like nanocomposite packaging, chlorine demand in produce washing, and electrochemical immunoanalysis. Collaborative projects involve material science, microbiology, and computer science disciplines.
