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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.