Shu Wang
Graphical Abstract
“My favorite drink is Chinese black tea. My favorite reaction is natural DNA synthesis ...” This and more about Shu Wang can be found on page 5120.
Shu Wang |
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Date of birth: |
April 5, 1972 |
Position: |
Professor, Institute of Chemistry, Chinese Academy of Sciences |
E-mail: |
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Homepage: |
http://wangshu.iccas.ac.cn |
Education: |
1994 BSc, Hebei University 1994–1999 PhD with Prof. Wenting Hua, Peking University 1999–2001 Postdoctoral associate with Prof. Yuliang Li and Prof. Daoben Zhu, Institute of Chemistry, Chinese Academy of Sciences 2001–2004 Postdoctoral associate with Prof. Guillermo C. Bazan, University of California, Santa Barbara |
Awards: |
2006 Chinese Chemical Society Award for Young Chemists; 2007 National Natural Science Funds for Distinguished Young Scholars; 2011 Chinese Chemical Society–Royal Society of Chemistry Prize for Young Chemists; 2011 12th National Award for Youth in Science and Technology |
Research: |
Functional organic conjugated molecules, synthesis, assembly, biosensors, imaging |
Hobbies: |
Badminton, music, and cooking |
My favorite drink is Chinese black tea.
My favorite reaction is natural DNA synthesis.
The principal aspects of my personality are I am rigorous and lively.
If I had one year of paid leave I would go back to my hometown and enjoy the country life with my parents.
If I could be a piece of lab equipment, I would be a flash chromatography column.
The biggest challenge facing scientists is to find a new way for drug discovery to combat tumor and pathogen-cell resistance to drugs.
Looking back over my career, I can say my achievements are beyond my expectations.
The most important future applications of my research are the early diagnosis and treatment of disease.
In a spare hour, I will find a quiet place to have a sleep.
My favorite time of day is the night when I read or write papers.
The most important thing I learned from my parents is perseverance, patience, and dedication.
My 5 top papers:
