Associate ProfessorT: 514 398-7922聽 |聽 yixiang.wang [at] mcgill.ca (Email)聽 |聽 Macdonald-Stewart Building, MS3-016聽 | Twitter @YWang_AdvFP | |
Degrees
PhD in Polymer Chemistry and Physics, College of Chemistry and Molecular Sciences, Wuhan University, China
BSc in Chemistry, College of Chemistry and Molecular Sciences, Wuhan University, China
Short Bio
Dr. Yixiang Wang received his BSc in Chemistry and Doctoral degree in Polymer Chemistry and Physics from Wuhan University, China. His research area involved the preparation, modification, characterization and applications of natural polymer nanocrystals. Following a post-doctoral fellowship at University of Alberta, Dr. Wang worked there as a Research Associate from 2012 to 2017, where his research focused on developing plant protein & cellulose based biomaterials for food and biomedical applications. Dr. Wang has authored/co-authored 72 journal articles, 4 book chapters, and 1 patent. He has been serving as reviewer for many leading journals in the fields of food, polymer, and material.
Research Interests
Dr. Wang鈥檚 research interests have consistently focused on the development of natural polymer based materials. Natural polymers, such as cellulose, proteins, starch, chitin and chitosan, have been attracting increasing attention, primarily for two major reasons: environmental concerns generated from petroleum products and additional value to agricultural by-products. These polymers are biorenewable, and the resultant materials are usually biodegradable and biocompatible. 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 new applications of natural polymers in functional food and advanced food packaging.
Current Research
Utilization of Canadian low-value biomass obtained from waste and by-products to produce biodegradable functional materials for the reduction of food waste and plastic waste, as well as the treatment and retention of water.
Courses