Dr David Fengwei Xie
Professor, College of Food Science, Southwest University, China
BE (Biological Eng., 2004) & PhD (Polysaccharide Eng., 2009) from South China University of Technology.
Since 2008, he has advanced his academic career through prestigious appointments at the University of Guelph (Canada), University of Queensland (Australia), University of Warwick (UK), Newcastle University (UK), and University of Bath (UK), rising from postdoctoral researcher to full professor. He has been awarded prestigious fellowships such as the Marie Sklodowska-Curie Individual Fellowship and EPSRC Fellowship.
He now leads an innovative research group focusing on natural polymers (biopolymers, especially polysaccharides) pioneering:
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Sustainable polymer engineering: Designing competitive biodegradable materials with tailored functionality and end-of-life solutions
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Food structure innovation: Engineering physicochemical properties of biopolymers for next-generation functional foods
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Fundamental theory: Decoding structure-property relationship models across materials and food systems
Dr Xie’s contributions are evidenced by 200+ peer-reviewed publications. In 2024 and 2025, he was listed among the world’s top 2% scientists by Stanford/Elsevier. He serves as an
Editor for for Elsevier’s leading journal
Carbohydrate Polymers.