Plenary Speakers
Steve W. Cui
Senior Research Scientist and National Study Leader
University of Guelph (Canada)
Dr. Cui is currently a Senior Research Scientist and National Study Leader 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 Southern Yangtze University (former Wuxi Institute of Light Industry), Wuxi, China and North West A & F University, Yangling, China. Dr. Cui's research interests are focused on the structure and functional properties of hydrocolloids from agricultural products and their applications in foods. His expertise includes extraction, fractionation, analysis of natural polysaccharides, and elucidation of polysaccharide structures using methylation analysis, 2D NMR and mass spectroscopic techniques. He is also interested in studying the bioactivity and structure-function relationship of polysaccharides by examining their conformation, rheological properties and functionality (as dietary fibre and stabilizers). He authored a book entitled "Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality" and edited a book entitled "Food Carbohydrate: Chemistry, Physical Properties and Applications" (CRC Press) and co-edited two special issues of Food Hydrocolloids (2003) and a special issue of Trends in Food Science and Technology (2004) collected from the 6th International Hydrocolloids Conference held in Guelph, Ontario, Canada, in 2002. Dr. Cui holds six patents and has published over 60 scientific papers and book chapters in the area of food carbohydrates. He also gives lectures on Food Carbohydrates in a bi-annual 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. Dr. Cui graduated from the Peking University, 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 1993 major in food carbohydrates. Dr. Cui is the recipient of the 2006 FPTT Leadership Award (Leadership Award of Federal Partners in Technology Transfer) by the Canadian Federal Government.
Eric Dickinson
Professor
University of Leeds (United Kingdom)
Eric Dickinson is Professor of Food Colloids in the Procter Department of Food Science at the University of Leeds (UK). He is a physical chemist by training, with B.Sc. and Ph.D. degrees from the University of Sheffield, and postdoctoral experience at the Universities of Leeds, Oxford and California (Los Angeles). His research interests are in: the formation and stability of emulsions; the structure and dynamics of proteins at fluid interfaces; the interactions of proteins with surfactants and polysaccharides in dispersed systems; the rheology and microstructure of gels, emulsions and foams; and the modelling and computer simulation of adsorbed layers and aggregation processes. He has published over 450 research papers. He is author of the books Colloids in Food (1982, with Stainsby), An Introduction to Food Colloids (1992) and Advances in Food Colloids (1995, with McClements), and has edited 12 multi-authored books in the area of food colloids. He is Associate Editor of the journal Food Hydrocolloids.
Douglas Goff
Professor
University of Guelph (Canada)
Dr. Douglas Goff is a Professor at the Department of Food Science, University of Guelph, Canada. He is well known internationally for his research expertise related to frozen foods, particularly ice cream. He focuses his research on ice recrystallization and frozen food stability and on colloidal aspects of dairy systems. He has co-authored one book and has written 20 book chapters and 140 scientific and technical papers. Prof. Goff teaches undergraduate and graduate courses in introductory food and nutritional sciences, food engineering, dairy technology, food carbohydrates and food colloids. He was the recipient of the 2000 Kraft Foods Teaching Award from the American Dairy Science Association and the 2004 Ontario Agricultural College Alumni Association Distinguished Teaching Award.
Ed Morris
Professor
University College Cork (Ireland)
Professor Ed Morris is well known for his work on the use of natural polymers (polysaccharides and proteins) to generate and control the texture of manufactured food products. Further research interests are in: Complex interactions and phase-separation phenomena that can occur in protein-polysaccharide mixtures, and on how these can be exploited in, for example, low-fat products, by replacing fat crystals or globules with dispersed particles of structured water. This is facilitated by the use of accepted models for the solution and gel properties of most of the industrial hydrocolloids approved for food use. Finally, Professor Morris maintains a strong interest in the role of polysaccharides as dietary fibre, the relationship between composition and rheology of food products and their "in-mouth" sensory attributes as perceived by the consumer, and evaluation of new ingredients with commercial potential as food ingredients.
Katsuyoshi Nishinari
Visiting Professor
PHRC/NEWI, Graduate School of Human Life Sciences, Osaka City University (Japan)
Visiting Professor at PHRC/NEWI, Graduate School of Human Life Sciences, Osaka City University, and School of Chemistry and Chemical Engineering, Shanghai Jiao Tong University. Dr.Nishinari made his PhD in physical chemistry of macromolecules at the University of Tokyo. He studied the physical properties of foods at National Food Research Institute (MAFF) until 1992, and continued the study on the relation between structure and properties of polysaccharides and proteins which are used to control the texture of foods. He was a visiting scientist at Physical and Chemical Research Institute (Wako), Solid State Physics Laboratory of Paul-Sabatier University (Toulouse), and a visiting professor at the Laboratory of Thermal Physics of ESPCI (Paris). He is an author of about 290 original papers, 80 review papers, 20 chapters in monographs and edited 8 books on hydrocolloids and rheology, and 5 special issues of scientific journals in food physics, polysaccharides and proteins. He is acting as an editorial board member of Food Hydrocolloids, Journal of Texture Studies, and Biorheology. His present main interest is gels and gelling process of industrially important hydrocolloids, and the significance of these substances in dysphagia, dietary fibres and other physiological aspects. He was inducted as a Fellow of IAFoST in 2006.
Glyn O. Phillips
Chairman
Phillips Hydrocolloids Research Ltd. (United Kingdom)
Professor Phillips is currently Chairman of Phillips Hydrocolloids Research Ltd., Research Transfer Ltd., the Wrexham Gums and Stabilisers Conferences and Trustee of the Food Hydrocolloids Trust. He is a Visiting Professor and Fellow at the North East Wales Institute and a Consultant to several industrial organisations, including to the Association for the International Promotion of Gums. This is an Association of all gum arabic processors and primary country producers. Professor Phillips graduated from the University of Wales in Chemistry and holds the degrees of Batchelor of Science (B.Sc.), Doctor of Philosophy (Ph.D.) and Doctor of Science (D.Sc)., from this University, and is a Chartered Chemist and Fellow of the Royal Society of Chemistry. He has held positions as Executive Principal/ Chief Executive of the North East Wales Institute, and Chairman / Professor of Chemistry of the Department of Chemistry and Applied Chemistry, University of Salford, England. Professor Phillips' research interests have centred upon carbohydrate and biomaterial systems, particularly on food hydrocolloids and medically-related biopolymers of connective tissue. He is now Founder Executive Editor of the Journal FOOD HYDROCOLLOIDS, and has produced 51 books and (currently) 533 papers in leading scientific journals.
Peter A. Williams
Director
The Science Research Centre and the Centre of Water Soluble Polymer (United Kingdom)
Peter A. Williams was awarded a PhD in physical chemistry by the University of Salford in 1981. He was appointed as a Research Scientist at the North East Wales Institute (NEWI) in 1978 and became Professor of Polymer and Colloid Chemistry in 1996. He is currently Director of the Science Research Centre and the Centre of Water Soluble Polymers at NEWI. His main research interests include the physicochemical characterisation of polymers, and their solution and interfacial properties. Specific areas include the determination of molecular mass distribution by gel permeation chromatography and field flow fractionation; associative and segregative interactions in polymer mixtures; rheological behaviour of polymer solutions and gels; polymer adsorption onto surfaces and control of the state of aggregation of emulsion droplets and particles. He has published over 160 scientific papers and has edited 30 books. He is Editor-in-Chief of the international journal Food Hydrocolloids which was founded 1986 and is a member of the Society of Chemical Industry and Royal Society of Chemistry Joint Colloid Group and MacroGroup UK. He has been involved in the organisation of the Gums and Stabilisers for the Food Industry series of conferences held at NEWI since 1981.
