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With Mei Yin WANG

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Associate Professor

Mei Yin WANG

Associate Professor
Programme Leader, Bachelor of Food Technology with Honours
Member, Food, Chemical and Biotechnology CEC
PhD (Pharmacy) , National University of Singapore, Singapore
Cluster:
Food, Chemical and Biotechnology
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SIT Appointments

  • Member, Food, Chemical and Biotechnology CEC
    – Present
  • Programme Leader, Bachelor of Food Technology with Honours
    – Present
  • Associate Professor
    – Present

Education

  • PhD (Pharmacy)
    National University of Singapore , Singapore
  • Bachelor of Engineering (Chemical Engineering)
    National University of Singapore , Singapore

Corporate Experience

  • Beverage emulsion formulation and characterisation
  • Encapsulation of flavours and nutraceuticals by spray drying
  • Food emulsifiers
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Past Projects

  • Patents
    –
    • M.Y. Wang, H.M. Wong and W.P. Ngooi, Improved emulsifying system for nutraceutical composition, EP 2309879, Apr. 15, 2016
    • M.Y. Wang and N.Lim, Process for solubilization of flavour oils, EP 2109371, Oct. 17, 2012
    • M.Y. Wang, Production of sugar esters from vinyl fatty acid esters, EP 1969992, Sept. 9, 2015
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Journal Papers

  • M.Y. Wang, Y.Y. Yang and P. W. S. Heng, Skin permeation of physostigmine from fatty acids based formulations: evaluating the choice of solvent, Inter. J. Pharm., 290 (1-2): 25-36 2005

  • M.Y. Wang, Y.Y. Yang and P. W. S. Heng, Role of solvent in interactions between fatty acids based formulations and lipids in porcine stratum corneum, J. Controlled Release, 94 (1): 207-216 2004

Conferences

  • Surya, P.I., T.C. Chua, and M.Y. Wang, Understanding the Relationship Between Fines and First-Pass Retention, 2000 Japan TAPPA Annual Meeting and Pan Pacific Conference Proceedings, 2000, 21-27

  • M.Y. Wang, Y.Y. Yang, P. W. S. Heng and S.M. Moochhala, New insights into skin permeation enhancements by fatty acids, Materials Research Society Symposium Proceedings Exs (1): 399-401

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