Areas of Focus
- Food Colloid Science
- Future Food Creation
Work Experience
- 2018.04-Present Shanghai Jiao Tong University, School of Agriculture and Biology, Distinguished Professor
- 2010.09-2018.03 Hubei University of Technology, School of Bioengineering and Food, Professor
- 2009.07-2010.08 University of Wales, North East Wales Institute of Science and Technology, Department of Chemistry, Associate Professor
- 2006.09-2009.06 University of Wales, North East Wales Institute, Phillips Hydrocolloids Research Institute, Researcher
- 2006.04-2006.08 Unilever Food and Health Research Institute, Netherlands, Biomolecular Scientist
- 2005.04-2006.03 Unilever Food and Health Research Institute, Netherlands, Marie Curie Postdoctoral Fellow
Academic Background & Achievements
- 2002.04-2005.03 PhD in Food Science and Health, Osaka City University
- Selected for the National 'Ten Thousand Talents' Program, Outstanding Youth, and other honors
Publications
- Natural biopolymer masks the bitterness of potassium chloride to achieve a highly efficient salt reduction for future foods, Yapeng Fang*, 2022
- Gelation behavior and mechanism of alginate with calcium: Dependence on monovalent counterions, Yapeng Fang*, 2022
Awards
- 2017 Hubei Province Natural Science Second Prize
- 2012 IUFoST Young Scientist Award
- 2011 10th Hubei Province Youth Science and Technology Award
