Event
Understanding pulse carbohydrates for value-added utilization
Thursday, June 7, 2018 14:00to15:00
Raymond Building
R3-048, 21111 Lakeshore Road, St Anne de Bellevue, QC, H9X 3V9, CA
The Department of Food Science and Agricultural Chemistry invites you to attend a special seminar by Dr. Yongfeng Ai, Assistant Professor, Department of Food and Bioproduct Sciences, University of Saskatchewan.
Dr Ai's research program aims to enhance the functionality and nutritional value of pulse carbohydrates (CHO) for increased industrial utilization. The first focus is on pulse starch, a co-product from pulse processing. He will share the most recent progress in pulse CHO research in his program and discuss how the new knowledge and technologies can help the pulse industry identify new opportunities to utilize pulses and their fractions.
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Dr. Yongfeng Ai
Dr. Yongfeng Ai is an Assistant Professor and Ministry of Agriculture Endowed Research Chair in Carbohydrate Quality and Utilization in the Department of Food and Bioproduct Sciences at the University of Saskatchewan. Dr. Ai completed his bachelor’s degree in Food Science and Engineering at China Agricultural University. After that, he moved to Iowa State University to start his Ph.D. study in Food Science and Technology, specialized in Carbohydrate Chemistry with Professor Jay-lin Jane.
Contact Information
Contact:
Dr Xixiang Wang
Organization:
Department of Food Science and Agricultural Chemistry
Email:
yixiang.wang [at] mcgill.ca
Mon, 11/04/2024 - 16:18
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