Yi Wang, PhD

Editorial Board Member

Department of Applied Biology and Chemical Technology
The Hong Kong Polytechnic University
Hong Kong 

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Department / University Information

The Hong Kong Polytechnic University

Biography

Dr. Wang Yi, an assistant professor in the Hong Kong Polytechnic University, received his B. Eng. in Chemical Engineering from Tsinghua University, China in 2003 and PhD in Food Science from the University of Illinois, Urbana-Champaign in 2008Dr. Wang joined the Department of Applied Biology and Chemical Technology at the Hong Kong Polytechnic University in June 2012. He also serves as the deputy program leader of the Master program of Food Safety and Technology of the departmentDr. Wang’s main research interests are biomaterials, including nanoparticles and nanofibers, for the applications in drug and nutrient delivery, tissue engineering, and functional food and active food packaging. He also worked on the protein matrix mesophases, controlled release and target delivery of nanoencapsulation formed by evaporation-induced self-assembly. Dr. Wang was awarded the Gold Medal and Best International Invention Award from the National Education Council of Thailand in 42nd International Exhibition of Inventions of Geneva 2014 for his invention of preparation of food grade capsules with targeted drug delivery.

Research Interest

Biomaterials for drug delivery and tissue engineering, Natural biopolymers and biomimetic materials including protein, polypeptides, and polysaccharides, Nanoscale drugs and nanomedicine, Nanoencapsulation, Prodrugs, Design, synthesis, and biological evaluation of drug delivery systems, Drug carrier-receptor interaction and mechanism, Developments of drug delivery systems to overcome multi-drug resistance, Food hydrocolloids, Functional food, Food processing and technology, Physical chemistry principles in food, biological, and agricultural systems, Structure and functionalities of biodegradable food packaging, Protein matrix nanostructures of encapsulation, Microscopy and spectroscopy methodology for food related biomaterial analysis.

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