|Bob Xiang, Ph. D
Ph. D. in Food Process Engineering, McGill University, Montreal, QC, Canada. 2004 - 2008 Dissertation: Effects of pulsed electric fields on structural modification and rheological properties for selected food proteins.
M.S. in Food Science, University of British Columbia, Vancouver, BC, Canada. 2000 - 2003 Thesis: Comparison of constant retort temperature & variable retort temperature thermal processes for quality improvement and cost reduction of conduction-heated canned foods.
B.S. in Food Science, Southwest University, Chongqing, China. 1983 - 1987
Research Area and Interests
Food processing and food process engineering
Dairy product processing technology
Fruit and vegetable processing technology
Seafood processing technology
Professional Work Experience
10/2008 - present Postdoctoral research associate: Department of Food Science, Louisiana State University, Baton Rouge, LA, USA
05/1999 - 08/2000 Meat Processing Technician: Quality Meat Packers Limited, Toronto, ON, Canada.
02/1992 - 03/1999 Food Engineer, Product Developer, Team Leader: Beijing Research Institute of Food & Brew, Beijing, China.
10/1993 - 09/1994 Food Technologists: Giaohana Fermentation and Food Industry Inc., Giaohana, Toyama, Japan.
08/1987 - 01/1992 Assistant Food Engineer, Product Developer: Beijing Research Institute of Food & Brew, Beijing, China.
Professional Organization Membership:
May 1999 - present Canadian Institute of Food Science & Technology (CIFST), Canada.
July 1999 - present Institute of Food Technologists (IFT), USA.
Sept. 2000 - present Institute For Thermal Processing Specialists (IFTPS), USA.
Sept. 2000 - present American Society of Agricultural and Biological Engineers (ASABE), USA.
Oct. 2000 - present Canadian Society of Bioengineering (CSBE), Canada.
May 2004 - present Association of Overseas Chinese Agricultural, Biological and Food Engineers, USA.
Nov. 2006 - present American Dairy Science Association (ADSA), USA.
Nov. 2008 - present Chinese American Food Society, USA.