Senior Scientist and Professor
Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University
Dr. Wang received his medical degree from Peking University, Beijing, and his PhD in nutrition at Tufts University, Boston. Since 1991, he has been working as a faculty member at the USDA Human Nutrition Research Center on Aging (HNRCA) at Tufts University. Dr. Wang is currently a Senior Scientist of the HNRCA, and a Professor in Biochemistry and Molecular Nutrition Program, Fridman School of Nutrition, at Tufts University. His research focuses on how dietary factors (e.g., high fat/sugar/alcohol diet and carotenoids) and environmental factors (e.g., cigarette smoking, carcinogen exposure), modify molecular and genetic pathways which alter the development of chronic diseases. He has published more than 150 peer-reviewed original research manuscripts, reviews, and book chapters. Dr. Wang has received numerous awards, including the Fellow Award from the American Society for Nutrition (2022).