Qin Wang

RESEARCH FOCUS

• Functionality evaluation and development of delivery systems from nanoparticles and films from food proteins and polysaccharides (i.e. zein, soy protein isolate, whey protein, wheat gluten, chitosan and its derivatives).
• Biosensor development via electrodeposition and quorum sensing of magnetic nanofillers and biopolymer films.
• Antimicrobial packaging material development using food proteins (i.e. zein, whey protein, chitosan) and silver.
• Protein modification for improved functional properties and its formation of nanostructure.
• Safety, quality, and sensory evaluations of microgreens and comparison with mature counterparts and sprouts

Curriculum Vitae:

• Education:
  • Ph.D. in Food Science/Food Engineering. University of Illinois at Urbana-Champaign
  • M.S. in Environmental Chemistry. Nanjing University
  • B.S. in Environmental Chemistry. Nanjing University
  Research Activities: The research in Dr. Wang’s group focuses on design, characterization, and evaluation of natural polymers. Our research covers a broad scope of multidisciplinary areas including food science, materials science, nanotechnology, and biophysics. There are three major directions we are pursuing:
  • Development of molecular-level, nano-scale vesicles and structures for encapsulation of drug and bioactive compounds with applications in delivery system and regenerative medicine.
  • Development of nanotechnology approaches for studying food science and engineering to better understand physicochemical properties of food components and their interactions.
  • Development of nano-sensors for food safety evaluation.
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