From biomass waste to active food packaging
Natural polymers, such as cellulose, proteins, starch, chitin and chitosan, widely exist as by-products or waste, which have low value, and the disposal via landfill or incineration causes environmental problem and also represents a waste of useful resources. These natural polymers have been attracting increasing attention as bio-renewable resources for the fabrication of biodegradable materials. Currently, our research focuses on the recycling of waste paper and waste textile into antibacterial materials through various physical and chemical approaches for the applications in active food packaging.
Dr. Yixiang Wang, Assistant Professor, Department of Food Science and Agricultural Chemistry, McGill University
Dr. Yixiang Wang is an Assistant Professor in the Department of Food Science and Agricultural Chemistry at the McGill University. Dr. Wang received his BSc in Chemistry and Doctoral degree in Polymer Chemistry and Physics from Wuhan University, China. Following a post-doctoral fellowship at the University of Alberta, Dr. Wang worked there as a Research Associate from 2012 to 2017. 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 value-added applications of natural polymers in functional food and biodegradable materials. Dr. Wang has authored/co-authored 82 journal articles (h-index 29, i10-index 60, citations 2811), 4 book chapters, and 1 patent. He has been serving as reviewer for many leading journals in the fields of food, polymer, and materials.
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