Prof Dr. Chengming Wang |Decision-making and Problem-solving | Best Researcher Award

Huazhong Agricultural University, China

Author Profile

Scopus 

🌱 Early Academic Pursuits

Professor Chengming Wang’s academic journey began with a strong foundation in analytical chemistry at Wuhan University, where he earned both his Bachelor of Science (1983–1987) and Master of Science (1987–1990) degrees. His fascination with chemistry and its practical applications led him to further explore the interrelationship between material science and food engineering. Pursuing his academic interests across borders, he earned a Ph.D. in Material Engineering from Fukui University in Japan (2000–2003), where he delved deeper into applied material research. His multidisciplinary background provided a powerful platform to bridge the gap between food chemistry, materials, and engineering innovations. He later returned to Huazhong Agricultural University as a postdoctoral fellow (2004–2006) in Food Science and Engineering, marking the beginning of a prolific career in academic research and technological development.

👨‍🔬 Professional Endeavors

Currently a full professor at Huazhong Agricultural University, Professor Wang has made an indelible mark in the field of oils and fats processing and the comprehensive utilization of by-products. His career spans cutting-edge research, patentable innovation, academic leadership, and international collaboration. Over the years, he has become known not only for his deep expertise in processing edible oils but also for his systematic studies of plant-based proteins, polysaccharides, polyphenols, and biofuels. His work has consistently aligned with global sustainability goals by turning agricultural waste and by-products into valuable resources. This fusion of innovation and ecological responsibility has distinguished Professor Wang as a leader in food science and bioenergy.

🔬 Contributions and Research Focus

Professor Wang’s research is a vivid tapestry of innovation and applied science. At the heart of his work lies a deep exploration into low-temperature ethanol steam deodorization, decolorization using mesoporous solids, bifunctional catalysis for biodiesel, and detection technologies for gutter oil. He has made significant strides in unlocking the potential of agricultural by-products such as rapeseed, peanut, cottonseed, tea seed, and Pistacia chinensis.

His studies on rapeseed meal detoxification and value addition are particularly groundbreaking. Through the removal of anti-nutritional factors like glucosinolate, sinapine, and phytic acid, and the harnessing of bioactive compounds such as rapeseed protein, polyphenols, and polysaccharides, he has paved the way for the development of probiotic animal feed and nutraceuticals. Similarly, his pioneering work in peanut protein and beverage development, cottonseed detoxification, and tea seed meal applications has advanced the frontier of sustainable food systems.

Professor Wang also stands at the forefront of green energy research, where he has developed scalable solutions for converting waste oils and plant residues into biodiesel and liquid fuels, contributing to China’s growing bioenergy sector.

🏅 Accolades and Recognition

Professor Wang’s contributions have not gone unnoticed. He has authored more than 100 academic papers in renowned journals and has been a corresponding or first author on most of them, reflecting his leadership in research. He has published two influential monographs and has been granted 16 invention patents as the first inventor, showcasing his commitment to translating academic theory into industrial innovation.

His work has been supported by prestigious funding bodies, including the Ministry of Education in Japan, the National Natural Science Foundation of China, and the National Key R&D Program of China. He has also been entrusted with major provincial science and technology research projects and received support from the China Postdoctoral Science Foundation and the Ministry of Education’s starting fund for returned overseas scholars.

🌍 Impact and Influence

Professor Wang’s research has not only transformed the field of oils and fats processing but has also made a significant impact on rural economies, environmental sustainability, and global food security. His commitment to the comprehensive utilization of agricultural by-products has fostered innovation-driven development in China’s agro-industrial sectors. Many of his research outcomes have gone beyond the lab, moving into pilot-scale and industrial-level applications, particularly in biodiesel production from waste oils and plant-based functional products. These implementations are improving the efficiency of the food processing industry and contributing to a more sustainable bioeconomy.

Furthermore, Professor Wang has mentored numerous graduate and doctoral students, inspiring the next generation of scientists to pursue applied, responsible, and interdisciplinary research.

🌟 Legacy and Future Contributions

As a respected thought leader in food science and sustainable technology, Professor Chengming Wang continues to redefine possibilities in the biotransformation of agricultural waste into high-value products. His career reflects a remarkable blend of academic excellence, patent-worthy innovation, and real-world impact. Looking forward, he aims to deepen international collaborations, expand applications of bio-functional compounds, and contribute further to the development of eco-friendly, zero-waste food processing technologies.

His work serves as a model for future scientists seeking to balance scientific rigor, environmental responsibility, and economic relevance—a legacy of innovation that will inspire research and policy for decades to come. 🚀

Mechanisms of deodorizing rapeseed oil with ethanol steam at a low temperature: A focus on free fatty acids, tocopherols, and phytosterols

Authors: Dong, Yiyang; Liu, Fangrong; Li, Wenlin; Wang, Chengming
Journal: Food Chemistry
Year: 2025

 Bleaching of Idesia polycarpa Maxim. Oil Using a Metal-Organic Framework-Based Adsorbent: Kinetics and Adsorption Isotherms

Authors: Dong, Yiyang; Wang, Chengming; Liu, Fangrong; Niu, Aifeng
Journal: Foods
Year: 2025