Bin Xiao Fu PhD

Research Scientist

Bread and Durum Wheat Research

Current research and/or projects

  • Wheat quality requirements for various applications around the world
  • Methods for measuring quality of wheat and its products
  • Gluten protein composition in relation to dough strength for baking
  • Pigments in durum wheat and pasta colour
  • Physicochemical properties of wheat components
  • Biochemical characterization of functional components in wheat

Education and awards

PhD, Food and Nutritional Science/Cereal Chemistry, University of Manitoba

MSc, Grain Science and Technology, Henan University of Technology, China

BSc, Grain Science and Technology, Henan University of Technology, China

Key publications

See the Canadian Grain Commission list of published scientific and technical papers.

Research facility

303 Main Street
Suite 1404
Winnipeg, MB R3C 3G8


  • Adjunct Professor, Food Science Department, the University of Manitoba, 2013 – present
  • Member, Prairie Grain Development Committee, Wheat, Rye & Triticale Quality sub-committee, 2004 – present
  • Member, Standard Council of Canada, Technical Committee 34, Grains and Pulses, 2012 – present
  • Member, AACC International, Pasta Products Technical Committee, 2009 - present
  • Member, AACC International, Protein Technical Committee, 2009– present
  • Member, AACC International, Asian Products Technical Committee, 1998 – present
  • Chair (2012-2013), Protein Division, AACC International
  • Chair (2011-2012), Prairie Section, AACC International