Yong Wang

Dr Yong Wang is a Senior Lecturer in the School of Chemical Engineering at UNSW Sydney. His research focuses on food structure design and structure–function relationships in food systems, particularly how processing and interfacial interactions govern the mechanical, rheological and functional properties of complex food materials. His work combines food engineering, soft matter science and bulk/interfacial rheology to understand and design structured food systems across different length scales. Current research areas include structured emulsions and gels, plant-based food systems, encapsulation and flavour delivery, as well as the transformation of food structure during processing and digestion. Dr Wang was an OECD Fellow in the Co-operative Research Programme: Sustainable Agricultural and Food Systems and collaborated with the Massachusetts Institute of Technology (USA) in 2024. He was also awarded an Australian Endeavour Fellowship and collaborated with the University of Queensland in 2016. Prior to joining UNSW, he worked as Research Fellow at Monash University (2019–2020) and as Research Scientist (Senior Engineer) at the COFCO Nutrition and Health Research Institute in Beijing (2011–2019). He received his PhD from the joint program of China Agricultural University and the University of California, Davis in 2011. 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 since 2011). Editor: Food Chemistry X (Elsevier). Associate Editor: Measurement: Food (Elsevier). Editorial Board Member: Food Chemistry (Elsevier); Food and Bioprocess Technology (Springer Nature). Food engineering, Food technology, Non-Newtonian fluid flows (incl. rheology), Food properties (incl. characteristics and health benefits), Food chemistry and food sensory science