معرفی
Yongfeng Ai is an Associate Professor and holds the Ministry of Agriculture Endowed Research Chair in Carbohydrate Quality and Utilization at the University of Saskatchewan's College of Agriculture and Bioresources, within the Department of Food and Bioproduct Sciences. His research focuses on carbohydrate chemistry, crop processing, extrusion technology, and biomaterials, with an emphasis on enhancing the nutritional and functional properties of food and feed products. He leads a team investigating starch structure-function relationships, novel processing methods for pulses and cereals, and applications in pet food and biomedical materials.
Education: Ph.D. in Food Science and Technology (Iowa State University), B.E. in Food Science and Engineering (China Agricultural University).
Research interests include: structural modification of starch for reduced digestibility, development of low-glycemic foods, and utilization of synchrotron-based imaging for material characterization. His work bridges fundamental science and industrial applications, addressing challenges in food security and sustainable agriculture.
Teaching responsibilities include undergraduate courses such as Carbohydrate Science and Technology and graduate-level Advanced Food Carbohydrates. He collaborates extensively on projects funded by agricultural and industrial partners, focusing on value-added uses of plant-based materials.
