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Wang, Yixiang

Academic title(s): 

Associate Professor

Wang, Yixiang
Contact Information
Address: 

Macdonald-Stewart Building, MS3-016

Phone: 
514-398-7922
Email address: 
yixiang.wang [at] mcgill.ca
Degree(s): 

PhD in Polymer Chemistry and Physics, College of Chemistry and Molecular Sciences, Wuhan University, China
BSc in Chemistry, College of Chemistry and Molecular Sciences, Wuhan University, China

Biography: 

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.

Research areas: 
Food Processing, Engineering and Packaging
Food Microbiology and Safety
Sustainable Agri-Food Systems
Current research: 

Utilization of Canadian low-value biomass obtained from waste and by-products to produce biodegradable functional materials for the reduction of food waste and plastic waste, as well as the treatment and retention of water.

Areas of interest: 

Dr. Wang鈥檚 research interests have consistently focused on the development of natural polymer based materials. Natural polymers, such as cellulose, proteins, starch, chitin and chitosan, have been attracting increasing attention, primarily for two major reasons: environmental concerns generated from petroleum products and additional value to agricultural by-products. These polymers are biorenewable, and the resultant materials are usually biodegradable and biocompatible. 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 new applications of natural polymers in functional food and advanced food packaging.

Courses: 

FDSC 213. Analytical Chemistry 1.

Credits: 3
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
Terms offered: Fall 2025
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Description

Theoretical aspects of wet chemical techniques including gravimetric and volumetric analyses, redoximetry, and separation techniques.
  • Fall
  • 3 lectures and one 3-hour lab

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.


FDSC 400. Food Packaging.

Credits: 3
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
Terms offered: Winter 2026
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Description

An integrated approach to the materials used for the packaging of food products, considering the physical, chemical and functional characteristics of such materials and their utility, relative to the chemistry of the food system they are designed to enclose and preserve.
  • Winter
  • 3 lectures and one 3-hour lab
  • Prerequisite: FDSC 305
  • This course carries an additional charge of $52.69 to cover the cost of transportation with respect to field trips. The fee is refundable only during the withdrawal with full refund period.

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.


FDSC 480. Food Industry Internship.

Credits: 12
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
Terms offered: Summer 2025, Fall 2025, Winter 2026
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Description

Intership with an approved host organization in the food industry.
  • Note: Open to students who have a minimum of 60 credits in the Double Major Food Science/Nutritional Sciences or permission of department.
  • Note: Open to students who have a minimum of 60 credits in the Double Major Food Science/Nutritional Sciences or permission of department.

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.


AGRI 510. Professional Practice.

Credits: 3
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
Terms offered: Winter 2026
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Description

The ethical issues that face a professional in the workplace; professional ethics and deontology, professional responsibilities as related to the laws of labour, health, safety and risks to the environment, risk management and communication.
  • Restriction: Course restricted to senior undergraduate and graduate students.

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.

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