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Dr. Yong Wang is Senior Lecturer with the School of Chemical Engineering, UNSW Sydney. Prior to joining UNSW, he was Research Fellow with Monash University, Clayton, Australia (2019-2020) and Research Scientist (Senior Engineer) with COFCO Nutrition and Health Research Institute, Beijing, China (2011-2019), including 6-month Australian Endeavour Fellowship with The University of Queensland in 2016. He got his PhD from joint program of China Agricultural University and University of California Davis in 2011. His research area includes food processing technology (drying, emulsion, encapsulation), food properties (rheological/thermal/mechanical properties), product developments (dairy, sauce, cereals, etc.), and human mimicking digestion system.

Currently visiting Massachusetts Institute of Technology in the US, funded by OECD CRP Fellowship program, April-June 2024.

He published 130 journal papers & 8 book chapters (till November 2023), applied 21 patents (8 granted till August 2021), and has 8 public/internal research funds as leader role (over 1 million AU$ in total).

Editor: Food Chemistry X (Elsevier). Associate Editor: Measurement: FoodÌý(·¡±ô²õ±ð±¹¾±±ð°ù). Editorial Board Member: Food ChemistryÌý(·¡±ô²õ±ð±¹¾±±ð°ù)