Chinese Canadian Association of Food Industry and Professionals In conjunction with  Chinese Professionals Association of Canada (CPAC) WORKSHOP Career Prospects and Opportunities in the Food & Packaging Industries "Networking for your next job, business, and future" Trends and Opportunities of Food Research in Agriculture and Agri-Food Canada Dr. Steve W. Cui Research Scientist/National Study Leader Food Research Program, Agriculture and Agri-Food Canada, Guelph, ON     This presentation will introduce Agriculture and Agri-Food Canada (AAFC)¡¯s food research programs across Canada. The area of expertise and facilities related to agri-food research will be outlined. Research activities in the area of functional food and nutraceuticals will be discussed in detail. Examples will be given on value added processing and comprehensive utilization of crops. The hiring processing for research scientists, post doctoral fellows (PDF), graduate students and research technicians in AAFC will be explained. Biography of Steve Cui     Dr. Steve W. Cui is currently a research scientist at the Food Research Program (Guelph, Ontario), Agriculture and Agri-Food Canada, adjunct professor at the Department of Food Science, University of Guelph, and Guest Professor at the Southern Yangtze University (former Wuxi Institute of Light Industry), Wuxi, China. Dr. Cui is a member of the organize committee of the International Hydrocolloids Conferences and hosted the 6th International Hydrocolloids Conference at Guelph, Canada. He also sits on the editorial board of Food Hydrocolloids. Dr. Cui graduated from the Peking University (Beijing, China) with a B.Sc. degree in 1983, from the Southern Yangtze University (Wuxi, China) with a M.Sc. degree in 1986, and from the University of Manitoba (Winnipeg, Manitoba) with a Ph.D. degree in food carbohydrates in 1993.     Dr. Cui¡¯s research interests are on the structure and functional properties of hydrocolloids from agricultural products and their applications in foods. He authored and edited various books Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality (CRC Press, 2000) and Food Carbohydrates: Chemistry, Physical Properties and Applications (CRC Press, 2005). He co-edited two special issues of Food Hydrocolloids (Elsevier, 2003) and a special issue of Trends in Food Science and Technology (Elsevier, 2004) collected from the 6th International Hydrocolloids Conference held in Guelph, Ontario, Canada, in 2002. Dr. Cui holds six patents/patent applications and has published over sixty scientific papers and book chapters in the area of food carbohydrates. He gives lectures on food carbohydrates in a biannual graduate course in the Department of Food Science, University of Guelph, and has delivered several workshops in Asia and Canada on structure and functionality of food hydrocolloids. He is consulted frequently by researchers and food industries on analytical methods and applications of hydrocolloids in foods and non-food systems.                    Serving, Sharing, Supporting and Growing!                          Source: AsiaFoodNet.com      Update: January 30, 2006

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