Ste Anne DE Bellevue, Quebec, Canada
Dr. Yixiang Wang is an Assistant Professor in the Department of Food Science and Agricultural Chemistry at the McGill University. Dr. Wang received his BSc in Chemistry and Doctoral degree in Polymer Chemistry and Physics from Wuhan University, China. Following a post-doctoral fellowship at the University of Alberta, Dr. Wang worked there as a Research Associate from 2012 to 2017. Dr. Wang conducts research related to the fabrication of natural polymer based nano/micro particles, nano/micro fibers, composite films, and hydrogels, and the understanding of relationship between molecular structure and functional properties. The overall aim is to explore a systematic approach to develop value-added applications of natural polymers in functional food and biodegradable materials. Dr. Wang has authored/co-authored 61 journal articles (h-index 20, i10-index 36, citations 1587), 4 book chapters, and 1 patent. He has been serving as reviewer for many leading journals in the fields of food, polymer, and material.
Wednesday, July 1, 2020
12:10 PM – 12:35 PM CDT