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Wang Yunyang

Sourse:   Date:2020-08-27

  Wang Yunyang

  Doctor, Professor, Vice Dean      Phone: +86-29-87092171     E-mail: wyy10421@163.com

  Food Science and Engineering College , Northwest A&F University, Yangling, Shaanxi, China(712100)

  Research fields   

  New technology of food, biochemical engineering and food safety control technology.

  High value processing and safety control technology of food resources.

  Technology of color protection, drying, sterilization,    thawing and puffing of solid, semi-solid food using   radio frequency energy.

  Traditional food processing mechanism, safety control and industrial production technology;

  Food quality and safety

      Technical Skills

      Lab techniques: primary physical and chemical analysis, microbiological testing

      Microsoft Word, Excel, PowerPoint, AutoCAD etc.

      Statistical software: SPSS (Statistical Product and Service Solutions)

      Food factory design


        Doctor of Philosophy, Food science and processing, Northwest A&F University, Yangling, Shaanxi, China. 2001-2012

        Thesis: Research on dielectric drying of macadamia nut

        Master of Science, Food Science, Northwest A & F University, Yangling, Shaanxi, China.  1997-2001

        Thesis: A Study on the Preparing of Chitin and Chitosan by Fermentation with Mycelial Fungi

        Bachelor of Engineering, Food Processing, Northwest Institute of Light Industry, Xianyang, China, 1990-1994

          Work Experience

          Lecturer, Northwest A&F University, Yangling, Shaanxi, China. 1999-2005

          Associate professor, Northwest A&F University, Yangling, Shaanxi, China.  2005-now

          Visiting scholar, Washington State University, Pullman, Washington state, USA. 2009.1-2010.2

          Pofessor, Northwest A&F University, Yangling, Shaanxi, China.  2014-now

          Give lectures on Engineering Drawing, Food Mechanical Base, Food Machinery and Equipment, Design of Food Factory, Computer Aided Drawing, Fermentation Engineering and Equipment, Modern Separation Technology, and etc.


            Directed over 16 scientific research projects, including 3 general projects of NSFC and 9 scientific and technological projects. Directed or participated in 13 Science and technology promotion projects and won 3 prizes. A total of 50 scientific papers have been published, including 34 papers published as the first author or corresponding author, 15 SCI articles and 10 EI articles.


              1. Effects of radio-frequency energy on peroxidase inactivation and physiochemical properties of stem lettuce and the underlying cellmorphology mechanism [J]. Food Chemistry, 2020, 322.

              2. Developing radio frequency blanching process of apple slice [J]. Journal of Food Engineering, 2020, 273(5).

              3. Effects of radio-frequency-assisted blanching on the polyphenol oxidase, microstructure, physical characteristics, and starch content of potato [J]. LWT-Food Science and Technology, 2020, 125(5).

              4. Dielectric properties of soy protein isolate dispersion and its temperature profile during radio frequency heating [J]. Journal of Food Processing and Preservation, 2018, 42(7).

              5. Dielectric Properties of Yogurt for Online Monitoring of Fermentation Process [J].Food and Bioprocess Technology, 2018,11.

              6. Effects of radio frequency assisted blanching on polyphenol oxidase, weight loss, texture, color and microstructure of potato [J]. Food Chemistry, 2018, 248.

              7. Dielectric properties of chili powder in the development of radio frequency and microwave pasteurization[J].International Journal of Food Properties, 2018, 20(S3).

              8. Pilot-scale radio frequency blanching of potato cuboids: heating uniformity [J]. Journal of the Science of Food and Agriculture, 2018, 98(1).

              9. Effects of radio frequency heating treatment on structure changes of soy protein isolate for protein modification [J].Food and Bioprocess Technology, 2017, 10(8).

              10. Pilot-scale radio frequency pasteurization of chili powder: heating uniformity and heating model [J].Journal of the Science of Food & Agriculture, 2016, 96(11).

              11. Evaluating radio frequency heating uniformity using polyurethane foam [J]. Journal of Food Engineering. 2014, 136.

              12. Pilot-Scale Radio Frequency Drying of Macadamia Nuts: Heating and Drying Uniformity [J]. Drying Technology. 2014, 32(9).

              13. Developing hot air-assisted radio frequency drying for in-shell Macadamia nuts [J]. Food and Bioprocess Technology. 2014, 7.

              14. Radio frequency assisted with hot air drying protocol and uniformity of in-shell Macadamia nuts. 2013. ASABE Paper No. 131596925. St. Joseph, Mich.: ASABE.

              15.Temperature and moisture dependent dielectric properties of macadamia nut kernels [J]. Food and Bioprocess Technology. 2013, 6.

              16. Review of dielectric drying of foods and agricultural products [J]. International Journal of Agricultural and Biological Engineering, 2011, 4(1).


              1. Chief editor. Food factory design. Beijing: China Agricultural University Press, 2019.

              2. Chief editor. New technology of food sterilization. Beijing: China Science and Technology Literature Press, 2005.

              3. Coeditor. Research on the development strategy of food physical processing technology and equipment. Beijing: Science Press, 2016.

              4. Coeditor. Food machinery and equipment. Beijing: China Agricultural Press, 2011

              5. Coeditor. Food machinery. Beijing: Chemical Industry Press, 2007.