Wei Cao Email & Phone Number

University Of Guelph

• Decontamination of Escherichia coli, Salmonella spp. Bacillus subtilis spores in foods using high voltage atmospheric cold plasma (HVACP).• Physicochemical properties and quality assessment of foods treated with HVACP.• Analyze the chemistry of plasma generated by HVACP to explain the bactericidal effects.• Assist to create project proposals, coordinate and implement research projects, design experiments, develop project plans, methodologies and standard operating procedure (SOP).• Analyzing data including statistics (SAS 9 and SPSS).• Project and lab management, co-supervision of students.

Guelph, Ontario, Canada

• Investigating the postprandial glycemic and satiety responses of bread made with sprouted or unsprouted wheat wholemeal;• Unlocking new functionalities and health improving properties (e.g. starch and protein digestibility, phenolic compounds, and other antioxidants) of wheat through sprouting;• Examining influence of sprouted wheat wholemeal as an ingredient on the dough rheology, digestibility and staling properties of bread;• Coordinate and implement research projects, designing experiments, developing project plans, methodologies and standard operating procedure (SOP);

University Of Guelph, Department Of Food Science

• Benchmarking diversity in protein conformation and flour functionality of Canadian eastern wheat varieties• Correlated the effect of nitrogen, sulfur application and/or fungicide on wheat protein functionality with emphasis on flour quality and baking attributes• Evaluation of lipid, gluten protein and flour functionality of flour during aging

Beijing City, China

• Extensively analyses on quality parameter of brown rice and germinated rice, especially their nutritional properties and enrichment of gamma-aminobutyric acid.• Isolating and identifying microorganism species in seeds, sprouts, vegetables and meats, and using slightly acidic electrolyzed water (SAEW) to control food-borne pathogens.• Exploring the bactericidal mechanism of SAEW for inactivating pathogens and extending its application on seeds and sprouts, vegetables and agriculture.

Beijing City, China

• Quality improvement during grain drying. • Focused research on food safety and the development of new disinfection technologies in food processing and agriculture.• Taught “Scientific research strategy and methods” for graduate students yearly; Supervised 2 Ph.D. students, 2-3 graduate students and 2 undergraduate students yearly for graduation thesis. • Provided technical consultancy, R&D for companies, feasibility study of new projects.

Morioka City, Japan

• Extensively analyses on parameters of grain quality (rice and wheat) before and after harvested, and successfully developed a mathematic model to describing the drying behavior of rice and wheat grains.• Investigated the thermophysical properties of rice in the intermittent drying. The phase transfer temperature (glass transition temperature Tg examined by Differential Scanning Calorimetry DSC) for various rice cultivars at different moisture contents has been applied in understanding fissure formation during the drying of grain

Doctor Of Philosophy (Phd), Bio-Resources Sciences, Scholarship Of Ministry Of Education Science And Cultural (Monbusho), Japan

Topic title: Analysis and simulation of intermittent drying of rice and wheat grain

Master’S Degree, Food Science

Topic title: Gelatinization of soybean protein and improvement of Tofu quality

Bachelor’S Degree, Food Science