معرفی
Dr. Weiqun (George) Wang is a Professor and Director of the Graduate Program in the Department of Food Nutrition Dietetics & Health at Kansas State University (KSU). His research focuses on cancer prevention through dietary interventions, particularly exploring phytochemicals and molecular mechanisms of body weight control. He holds a PhD in Animal Physiology & Biochemistry from Nanjing Agricultural University and completed postdoctoral training in Animal Science at the University of Hawaii.
Dr. Wang has held academic roles at KSU since 2002, advancing from Assistant to Professor. His professional affiliations include leadership in NIH grant review panels, the American Society for Nutrition, and FDA advisory committees. He has secured over $5 million in research funding, including NIH R01 and USDA grants.
- Education:
- B.S. in Biochemistry, Nanjing University (1983)
- Ph.D. in Animal Physiology & Biochemistry, Nanjing Agricultural University (1990)
- Postdoc in Animal Science, University of Hawaii
His research interests span cancer prevention, functional foods, and the molecular basis of obesity. Notable achievements include developing bioengineered crops for health benefits and advancing 3D cell culture systems for cancer screening. Dr. Wang has authored over 150 peer-reviewed articles, with recent work emphasizing phytochemicals in sorghum, hemp, and tomatoes.
Awards:
- 2024 Faculty Research Excellence Award (KSU)
- 2018 Professorial Performance Award (KSU Provost)
- 2009 Dawley-Scholar Award (Kansas State University)
Advising & Grants:
- Mentored 76 PhD/MS students as major professor
- Secured NIH, USDA, and private grants totaling $5+ million
- Member of 84+ conference panels and 86 invited seminars
Dr. Wang’s lab collaborates on interdisciplinary projects, including functional food development and cancer biomarker discovery. He co-edits journals like Molecular Nutrition and Food Research and serves on 6 editorial boards.
