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食品学院基金申请报告之六
时间:2017-12-04 09:30:01作者:点击量:

讲座题目:生物活性多糖研究进展:结构与机理的研究

Recent Advances in Bioactive Polysaccharides: Studies on Structures and Mechanisms

讲座人:崔武卫教授加拿大农业与农业食品部圭尔夫(Guelph)研究中心

讲座时间:10:00-12:00

讲座日期:2017年12月7日

主办单位:食品工程与营养科学学院

讲座地点:格物楼一层会议室

参加人员:2018年申请国际基金的各位老师,欢迎研究生积极参加。

讲座人简介:

崔博士是加拿大农业与农业食品部圭尔夫食品研究中心资深研究员、科学家,加拿大圭尔夫大学兼职教授,中国南昌大学和江南大学的兼职教授。崔博士的专长领域包括膳食纤维与膳食纤维分析、源于农产品和天然胶体的生物活性碳水化合物的结构与功能特性。崔博士有关农作物深加工的发明专利已经商业化,用于生产功能食品和天然生物产品。

崔博士是《Bioactive Carbohydrates and Dietary Fibre》期刊的创立者和总编辑,《Food Hydrocolloids》期刊的编辑及编辑委员会成员。他曾经担任《Food Research International》的编辑 (2009-2012) ,同期还担任加拿大食品科学技术学会(CIFST)的理事,国际复合碳水化合物联盟(ICCC)常务理事。撰写和编辑了两部书籍:《Polysaccharidesfrom Agricultural ProductsProcessing, Structures and Functionality》(2000)和《Food CarbohydratesChemistry, Physical Properties and Applications》(CRC出版社,2005)。崔博士拥有8项国际专利,在食品碳水化合物领域发表了200多篇论文及十多章书籍章节。崔博士是国际水溶胶会议主要组织者(https://www.international-hydrocolloids-conference.com/)是第613屆国际水溶胶会议大会主席

崔博士1983年毕业于中国的北京大学,获理学学士学位,1986年毕业于中国无锡的江南大学,获理学硕士学位,1993年毕业于加拿大温尼伯的马尼托巴(Manitoba)大学,获博士学位,专业领域为食品碳水化合物。

Dr. Cui is a Senior Research Scientist at the Guelph Food Research Centre, Agriculture and Agri-Food Canada, Adjunct Professor at the University of Guelph (Canada), Nanchang University and Jiangnan University (China). Dr. Cui’s expertise includes dietary fibre and dietary fibre analysis, structure and functional properties of bioactive carbohydrates from agricultural products and natural hydrocolloids. Dr. Cui has developed patented technologies for value added processing of Canadian crops to produce functional food products and bio-products.

Dr. Cui is the founder and Editor-in-Chief of the Bioactive Carbohydrates and Dietary Fibre, and Editor and Editorial Board Member of Food Hydrocolloids. He was Editor of Food Research International (2009-2012) and served as Director for CIFST during the same period. He is the Executive Director of the International Complex Carbohydrates Consortium (ICCC).  He authored and edited two books: “Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality (2000)” and “Food Carbohydrate: Chemistry, Physical Properties and Applications” (CRC Press, 2005).  Dr. Cui holds 8 patents and published over 200 peer-reviewed scientific papers and dozens of book chapters in the area of food carbohydrates. Dr. Cui is a key organizer of the International Hydrocolloids Conference (IHC) (https://www.international-hydrocolloids-conference.com/), and chaired the 6th and 13th IHC at Guelph, Canada.

Dr. Cui graduated from the Peking University, China with a B.Sc. degree in 1983, from Jiangnan University (Wuxi, China) with a M.Sc. degree in 1986, and from the University of Manitoba (Winnipeg, Manitoba) with a Ph.D. degree in 1993 specialized in food carbohydrates.