Yong Wang

Dr. Yong Wang serves as Senior Lecturer in the School of Chemical Engineering at the University of New South Wales Sydney, where he leads cutting-edge research in food engineering and technology. His academic journey includes a PhD from a joint program between China Agricultural University and University of California Davis (2011), followed by research positions at Monash University (2019-2020) and COFCO Nutrition and Health Research Institute in Beijing (2011-2019), including an Australian Endeavour Fellowship at The University of Queensland in 2016. Most recently, he was awarded an OECD Fellowship for the Co-operative Research Programme: Sustainable Agricultural and Food Systems, collaborating with MIT in April-June 2024.

Dr. Wang's research focuses on food structure design (including mechanical properties for solid foods and rheological design for liquid/semi-solid foods), food processing technology (drying, emulsion, encapsulation), plant-based food developments, and human mimicking digestion systems. His work bridges fundamental science with practical applications in sustainable food systems, with particular emphasis on improving plant-based alternatives and novel food manufacturing processes. His current research projects span plant milk technologies, Australian hazelnut processing, alternative texturizers for plant-based meats, and fat distribution in food emulsion gels.

His publication record includes 170 journal articles and 12 book chapters, with research trends showing increasing focus on sustainable food technologies, plant-based alternatives, and advanced food structure characterization. Recent work demonstrates expertise in interfacial rheology, 3D food printing, molecular dynamics of plant proteins, and AI applications in food science.

• OECD Fellow for the Co-operative Research Programme: Sustainable Agricultural and Food Systems (2024)
• Australian Endeavour Fellowship (2016)
• Editor of Food Chemistry X (Elsevier)
• Associate Editor of Measurement: Food (Elsevier)
• Editorial Board Member of Food Chemistry (Elsevier)

Dr. Wang has secured over 1 million AUD in research funding since 2011, currently leading multiple projects including 'Advancing Plant Milk Technologies through Interfacial Rheology' (Sanitarium & Future Food Systems CRC, $232,000), 'Australian hazelnuts processing and quality enhancement' (AgriFutures Australia, $160,000), and 'Engineering network-forming behaviours of plant proteins' (Australian Research Council, $699,300). His research supervision focuses on food structure design, rheology, plant-based foods, and encapsulation technologies, with available honours projects spanning food 3D printing, vegetable chip development, and AI applications in flavor identification. He coordinates and teaches Advanced Food Engineering (FOOD4450/8450) and several other food science courses at UNSW.