Yi-Cheng Wang

Yi-Cheng Wang is an Assistant Professor in the Department of Food Science and Human Nutrition at the University of Illinois at Urbana-Champaign, with affiliations at the Center for Digital Agriculture and the National Center for Supercomputing Applications (NCSA). His research focuses on interdisciplinary innovations at the intersection of food science, nanotechnology, and digital agriculture. Key areas include energy harvesting via triboelectric nanogenerators, food safety technologies, and CRISPR-based diagnostic systems.

His work integrates advanced materials science (e.g., gold nanoparticles and carbohydrate polymers) with food packaging and sensor development for real-time quality monitoring. He also explores antimicrobial resistance detection, far-UVC light sanitization for food surfaces, and social media analysis of cultured meat terminology. Collaborations span microbiology, engineering, and computational biology, reflecting his role in bridging traditional food science with cutting-edge digital tools.

Recent publications highlight trends in self-powered sensors for IoT applications, longitudinal studies on consumer perceptions of alternative proteins, and CRISPR-based systems for pathogen detection. His research emphasizes practical applications in food safety, sustainable energy, and precision agriculture.

Wang’s media engagement includes coverage of UV-C sanitization technologies for food systems. While no grants or advising details are explicitly noted, his affiliations with NCSA and digital agriculture initiatives suggest involvement in large-scale interdisciplinary projects.