Wang received his
B.S. (1959) and
M.S. (1961) from the
Massachusetts Institute of Technology (MIT), and Ph.D. from in chemical engineering from the
University of Pennsylvania in 1963 working with
Arthur E. Humphrey on high‐temperature short‐time sterilization. Wang joined the MIT faculty in 1965 as a member of the department of Nutrition and Food Science. In 1995, he was named an
Institute Professor. While at MIT, he established joint programs with the
National University of Singapore which would ultimately become a part of the Singapore-MIT Alliance for Research and Technology (SMART) Centre. His research on fermentation, monitoring and control of bioprocesses, renewable resource utilization, enzyme technology, product recovery and purification, protein aggregation and refolding, and mammalian cell cultures made him a pioneer in biochemical and biological engineering. Wang was a member of the
National Academy of Engineering, and
Academia Sinica. He co-authored five books and more than 250 papers in professional journals. He was a co-founder of the Society for Biological Engineering of the
American Institute of Chemical Engineers. In 2019, the
American Institute of Chemical Engineers established the D.I.C. Wang Award for Excellence in Biochemical Engineering in his honor. ==References==