Expert Details
Applied Food Engineering, Ingredient Delivery Technology For Functional Food Applications
ID: 731117
California, USA
Education
| Year | Degree | Subject | Institution |
|---|---|---|---|
| Year: 2009 | Degree: PhD | Subject: Chemical/ Food Engineering | Institution: University of Toronto, Canada |
| Year: 2005 | Degree: M.A.Sc | Subject: Chemical/ Food Engineering | Institution: University of Toronto, Canada |
| Year: 1997 | Degree: M. Eng. | Subject: Biochemical Engineering | Institution: Dalian University of Technology, China |
| Year: 1990 | Degree: B. Eng. | Subject: Food Engineering | Institution: Dalian Polytechnic University, China |
Work History
| Years | Employer | Title | Department |
|---|---|---|---|
| Years: 2011 to Present | Employer: Undisclosed | Title: Assistant Professor | Department: Human Nutrition & Food Science |
Responsibilities:Teach courses in food engineering, Unit Operations In Food Processing, Industrial Food Processes, Intro to Food Science & Technology. |
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| Years | Employer | Title | Department |
| Years: 2010 to 2011 | Employer: Tennessee State University | Title: Assistant Professor | Department: Agriculture Sceince |
Responsibilities:Taught Food Science and Technologies. |
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| Years | Employer | Title | Department |
| Years: 2009 to 2010 | Employer: University of Toronto, Canada | Title: Lecturer & Post-Doc Fellow | Department: Chemical Engineering |
Responsibilities:Taught Food Engineering. |
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| Years | Employer | Title | Department |
| Years: 2002 to 2008 | Employer: University of Toronto, Canada | Title: Graduate Teaching/ Research Assistant | Department: Chemical Engineering |
Responsibilities:Available upon request. |
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| Years | Employer | Title | Department |
| Years: 1990 to 2001 | Employer: Dalian Polytechnic University, China | Title: Lecturer & Research Engineer | Department: Food Engineering |
Responsibilities:Available upon request. |
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International Experience
| Years | Country / Region | Summary |
|---|---|---|
| Years: 2007 to 2007 | Country / Region: Brazil | Summary: Ultra rice technology transfer. |
| Years: 2008 to 2009 | Country / Region: China | Summary: Ultra rice technology transfer. |
| Years: 2011 to 2013 | Country / Region: China | Summary: Microencapsulation and delivery systems/ technologies based on polysaccharides extracted from marine algae. |
Career Accomplishments
| Associations / Societies |
|---|
| International Society of Food Engineering, IUFoST, International Bioencapsulation Group, Nantes, France, Chinese American Food Society (CAFS), USA, Institute of Food Technologists (IFT), USA, Canadian Institute of Food Science and Technology (CIFST), Canadian Society for Chemical Engineers (CSChE), Chinese Institute of Food Science and Technology (CIFST) and Professional Engineer licensed in China. |
| Professional Appointments |
|---|
| USDA Research proposal reviewer (USDA NIFA SBIR grant programs) IFT annual conference program reviewer Editorial Board committee: Bioencapsulation Group SCIFTS scholarship committee chair IFT Food Processing & Packaging subpanel committee member; Manuscript reviewer for: • Journal of Microencapsulation • Journal of Food Science • LWT – Food Science and Technology • Carbohydrate Polymers • Biomacromolecule • Journal of the Science of Food and Agriculture • Food and Nutrition Bulletin • Cereal Chemistry |
| Awards / Recognition |
|---|
| Team member of Tech Award Laureate - Ultra Rice Technology Team member of Tech Award Laureate - Double fortified salt technology University of Toronto - open fellowship Best Teacher of the Year (China) |
| Publications and Patents Summary |
|---|
| 16 peer-reviewed publications, one monograph (book), two book chapters, six conference abstracts or proceedings, 15 oral or poster presentations, 13 technical reports. |
Additional Experience
| Expert Witness Experience |
|---|
| Multiple cases. |
| Training / Seminars |
|---|
| Microencapsulation and applications in foods - short course or workshops |
| Marketing Experience |
|---|
| Expert's current research work focuses on process/product development based on microencapsulation and nanotechnology. Specifically, intended to develop novel ingredient technologies for effective delivery of micronutrients and nutraceuticals through fortified and/or functional foods. Furthermore, it is Expert's interest to explore engineering solutions for converting fundamental advances in nanotechnology into successful industrial scale processes (process scale-up and commercialization). Based on understanding of engineering processes, Expert's propose to incorporate innovative ingredient technologies into food systems of post-harvest production, processing, distribution, and consumption, leading to novel, value-added functional food products containing essential micronutrients and desired nutraceuticals for enhanced nutrition benefits. Expert therefore looks into opportunities to partner with local/ regional food industry for process scale up and proof-of-concept determination. |
| Other Relevant Experience |
|---|
| Expert is an active member of several professional societies, including Institute of Food Technologists of USA (IFT), Canadian Institute of Food Science & Technology (CIFST), and Canadian Society for Chemical Engineering (CSChE). She served for IFT’s Certified Food Scientist Program Ad Hoc Group, and is currently serving in its Food Processing & Packaging Subpanel for a second year term. She is also an editorial board committee member for International Bioencapsulation Innovations, a France-based scientific community. |
Language Skills
| Language | Proficiency |
|---|---|
| Chinese | Native Speaker |
Fields of Expertise
food extrusion, food processing, food processing technology, food science, consumer food product, pasta manufacturing, food processing quality, cereal grain processing, food product coating process, food product manufacturing, chemical plant troubleshooting, processed food quality control, material processing, food engineering, food extrusion screw, enzymal food processing, cereal processing, food, food technology, food storage, food preservation, food drying