Xiao Qiu

Dr. Xiao Qiu is a Professor in the Department of Food and Bioproduct Sciences at the University of Saskatchewan, within the College of Agriculture and Bioresources. He holds a Ph.D. in Plant Molecular Biology from the University of Guelph and has held roles as a Research Associate at the National Research Council of Canada and Research Director in the food industry. His research focuses on lipid biosynthesis mechanisms in plants and microorganisms, targeting applications in nutraceuticals and industrial bioproducts. Key areas include very long chain polyunsaturated fatty acids (VLCPUFAs), unusual fatty acids, biological waxes, and oat nutritional compounds. He teaches courses such as Lipid Science, Functional Genomics, and Plant Biotechnology.

Dr. Qiu’s research integrates molecular biology, genomics, and biochemistry to explore strategies for metabolic engineering of valuable lipids. His lab investigates sustainable production of health-promoting fatty acids like DHA and EPA, industrial hydroxyl fatty acids, and bioactive compounds in oats. Recent work includes engineering Brassica carinata to produce docosatrienoic acid and analyzing microbial PUFA synthases in Thraustochytrium.

He has contributed to over 50 peer-reviewed publications, including invited reviews on lipid biosynthesis and metabolic engineering. His work bridges fundamental research with applied solutions for food security and industrial bioproduct development.