Prof. Dr. Chengming Wang | Deodorization of oil | Best Researcher Award

Professor, Huazhong Agricultural University, China

Professor Chengming Wang is a leading researcher in the fields of oil processing and the sustainable utilization of agricultural by-products. He is a full professor at Huazhong Agricultural University and has made significant contributions to food chemistry, oil deodorization, biodiesel production, and the development of functional food components. As a prolific academic, he has published over 100 peer-reviewed journal articles, authored two monographs, and holds 16 invention patents. His innovative technologies, including low-temperature ethanol steam deodorization, have had a transformative impact on oil quality and food safety. He has actively led and participated in major national and international research projects supported by the National Key R&D Program of China, the Ministry of Education in Japan, and other prestigious organizations. A committed educator and scientist, Prof. Wang’s work bridges academic excellence and industrial application, driving innovation in food technology and sustainable processing.

Profile

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📘 Education

Professor Chengming Wang holds a Ph.D. in Material Engineering from Fukui University, Japan (2000–2003), where he developed expertise in interdisciplinary applications of materials in food sciences. Prior to this, he earned his Master of Science in Analytical Chemistry (1987–1990) and Bachelor of Science in Analytical Chemistry (1983–1987) from Wuhan University, China. He further honed his research capabilities as a Postdoctoral Fellow at Huazhong Agricultural University (2004–2006), where he explored advanced food processing technologies. His strong academic foundation across materials, chemistry, and food science has fueled decades of impactful research. His education reflects a consistent pursuit of excellence, combining analytical rigor with a focus on practical applications in food safety and environmental sustainability.

🧪 Experience

With over three decades of academic and research experience, Professor Chengming Wang currently serves as a full professor at Huazhong Agricultural University. His career began with in-depth chemical analysis and evolved into pioneering food technology innovations. He has led numerous high-profile projects including grants from the National Natural Science Foundation of China, the Ministry of Education of Japan, and the National Key R&D Program. His experience extends beyond academia through collaborations with industries in biodiesel production, oil quality enhancement, and the valorization of agricultural by-products. Prof. Wang has also provided consultancy for several industry projects and contributed to applied research for sustainable fuel alternatives and non-toxic feed production. His work is highly cited, reflecting the relevance and innovation of his scientific contributions. With editorial involvement and active memberships in major scientific societies, he continues to shape the future of food chemistry and sustainable processing.

🔬 Research Focus

Professor Wang’s research focuses on advanced oils and fats processing, detoxification of agricultural by-products, and bioenergy innovation. He developed the ethanol steam low-temperature deodorization technique to improve oil safety and nutritional quality. His studies explore the removal of toxic substances such as glucosinolate, gossypol, and phytic acid in oilseeds, aiming to produce non-toxic, high-value food and feed products. His lab also investigates the extraction and bioactivity of functional ingredients like rapeseed polyphenols, peanut proteins, and tea saponins. In biofuel research, he developed catalytic methods to convert waste oils into biodiesel efficiently. His research integrates food chemistry, environmental engineering, and green processing technology. By linking molecular mechanisms with industrial applications, Prof. Wang’s innovations address critical challenges in food safety, sustainable agriculture, and renewable energy.