活动类别：澳门新葡萄新京888.not系列学术报告之六
活动时间：8:30-11:00
活动日期：2016-6-20
地点：长安校区格物楼澳门新葡萄新京888.not二层报告厅
主办单位：澳门新葡萄新京888.not
讲座题目：1. Structural Analysis of Polysaccharides: Strategies and Methodologies
2. Hydrocolloids as Natural Emulsifiers: Structure and Functionality Relationship
讲座人:Cui Wuwei 教授
报告人简介：
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, Department of Food Science. Dr. Cui’s expertise includes dietary fibre and dietary fibre analysis, structure and functional properties of bioactive carbohydrates and from agricultural products and natural hydrocolloids. He is expert on extraction, fractionation, analysis of natural polysaccharides, and elucidation of polysaccharide structures using methylation analysis, 2D NMR and mass spectroscopic techniques. He has been studying the bioactivity and structure-function relationship of polysaccharides by examining their conformation, rheological properties and functionality using light scattering and computer modelling approaches, and developing methodologies and process technologies to incorporate soluble dietary fibre into food products to exert health benefits.
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 for 3 years (2009-2012) and served and Director for CIFST during the same period. He is the Executive Director of the International Complex Carbohydrates Consortium (ICCC), and Chair of the 6th and 13th International Hydrocolloids Conference. 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 190 peer-reviewed scientific papers and dozens of book chapters in the area of food carbohydrates.
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.
