Biography:

Dr. Yong Wang is an associate professor in the Academy of National Food and Strategic Reserves Administration. He received his PhD. degree from College of Food Science & Nutritional Engineering, China Agricultural University, and also as a joint PhD. Student in Columbia University Medical Center. His research field is the grain nutrition and health, especially focus on the effect of functional components in cereals on preventing chronic diseases. He has published over 60 peer-reviewed papers at international journals and 6 patents. He was selected into the Young Elite Scientists of National Food and Strategic Reserves Administration.