https://research.unsw.edu.au/people/dr-yong-wang

Teaching & Research role in Food engineering, rheology & texture, microencapsulation, spray drying

Food engineering, rheology & texture, microencapsulation, spray drying

Food rheology and Plant-based foods @ Non-Newtonian Fluid Dynamics Group

 Research Fellow on food processing technology, food rheology, drying technology, etc. Lecturer for Master’s course Food Technology & Engineering, responsible for two lecture sessions + develop two lab sessions. Industrial collaboration: coffee company on powders development (Jacobs Douwe Egberts B.V.), dairy company on infant milk formula (Bellamy's), etc.

 Senior Engineer and Project Manager, central R&D dept. of COFCO. Lead the Human Mimicking Digestion System project (Project Manager), develop in vitro oral cavity, stomach and small intestine which mimic the real shape and digestive movements of human, working together with National University of Singapore and Soochow University. (6 million RMB, 2015-2019) Chief-Investigator in Australia-China Joint Research Centre 2016 round application (future dairy manufacture technology), in charge of the research and development of functional dairy product with modified texture and flavor. (2 million AU$, 2016-2019) Co-lead the dietary fiber-related research, conduct research on new dietary fiber development, manufacture technologies, material characterization (powder, Rheology, structure, emulsion & functional properties), fiber application (in bakery, noodle, beverage, fast food and cereal), etc. (2.2 million RMB, 2011-2014) Key researcher of the yohgurt texture modification project, optimize the production and storage parameters to achieve modified texture and better mouth feel. (2015-2016) Initiator of the food 3D print project (chocolate), develop new food materials for desktop 3D printer, based on special structure and crystallization properties caused by chocolate, fat and polysaccharide. (2013-2016) Lead the COFCO Fresh&Fiber new milk tea products R&D project, to develop 4 new reduced-sugar/fat and enriched-fiber formulas, with modified flavor & powder dispersing properties.(2013-2014) Participate in tomato processing project, in charge of tomato paste characterization and Rheology (effects of starch and hydrocolloids) for better mouth feel and structure, lycopene extraction and tomato powder (spray drying) processing optimizations, etc. (2012-2013)

School of Agriculture & Food ScienceCI of the Australia-China Joint Research Centre in Future Dairy Manufacturing

 Prepare strategy report on R&D, providing research and innovation suggestions to managements & scientist. Give presentation on R&D strategy and research directions to the CEO of COFCO Group and 100+ R&D staff.

 Research on dynamic mechanical study on processing tomato, investigate fundamental structure information Explore application of PEF (pulsed electric field) processing technology on solid food

 Processing technology for tomato, especially on infrared dry peeling technique for California tomato industry