Dr. Lihua Fan, CFS

Image Lihua Fan
Research Scientist

Dr. Fan is a food scientist/food microbiologist. Her research addresses both fundamental and practical challenges related to improvement of safety and quality of horticultural produce and food products. She has successfully initiated and led numerous national and international collaborative research projects and has been interacting effectively with government, industry and university collaborators. She has supervised AAFC's and industry technicians, graduate students, co-op and summer students, and visiting scientists. Dr. Fan's research activities and achievements contribute to the Agri-food science and the food industry through generating new knowledge, publishing scientific papers, giving presentations at national and international scientific conferences, developing practical applications and providing scientific advice that industries have incorporated into their handling practices to develop and market the novel food products.

Agriculture and Agri-Food Canada
32 Main Street, Kentville, Nova Scotia B4N 1J5

Current research and/or projects

  • New Technologies and Natural Antimicrobials to Improve Microbial and Produce Quality, and Extend Shelf Life of Fresh and Fresh-cut Fruit and Vegetables
  • Carotenoids-producing Yeasts and/or Bacteria of Biotechnological Importance 
  • ASC-12 Grape Wine Cluster Activity 13- Improving Wine Quality Through Mixed and Sequential Fermentations with Indigenous Yeasts 
  • Characterisation of Heat-resistant Molds (HRM) Isolated from Frozen Wild Blueberries and Developing New Blueberry Products 
  • Studies on Properties of Lactic Acid Bacteria and  Development of Fermentation Processes and Fermented Food Products 

Research and/or project statements

Dr. Fan’s research focuses on food safety and quality:

  • applying fermentation technology to improve flavour and nutrition of value-added foods;
  • characterising and selecting native yeasts to improve wine quality;
  • developing novel natural antimicrobials from plant and bacterial origins for food protection;
  • ensuring microbial safety/quality of whole and fresh-cut fruit and vegetables;
  • controlling heat-resistant molds to extend shelf life of processed food products;
  • developing innovative technologies to control post-harvest decay of horticultural produce.

Education and awards

1984. Bachelor Degree. Horticulture. China Agricultural University. Beijing

1989. Master Degree. Food Science/Microbiology. China Agricultural University. Beijing

1991. Ph.D. Food Science/Microbiology. China Agricultural University. Beijing

2009. Received the Canadian Forces Liaison Council’s Nova Scotia Provincial Award for Best Practices in Employer Support.

Since 2013. Certified Food Scientist (CFS)- professional honor and recognized globally.

International experience and/or work

1984-1986. Researcher. Beijing Agricultural Academy of Sciences, Beijing, China

1991-1992. Faculty (Lecturer). Department of Food Science, China Agricultural University. Beijing

1992-1994. Visiting Scientist. Institute of Food Technology, University of Hohenheim. Stuttgart, Germany

1995-1998. Visiting Researcher. Department of Horticulture, Michigan State University. Michigan, USA

Key publications

  1. Fan, L., Kalt, W., Doucette, C., Hughes, T., Song, J., Chen, S., Zhang, H., and Fillmore, S.A.E. (2013). "Characterization of heat- resistant fungus, Byssochlamys striata inoculated in blueberry juice and subjected to heat treatments.", IAFP annual conference 2014, Charlotte, NC, USA, July 28-August 1, 2013. (Poster)

    2013 - View publication details

  2. Cliff, M.A., Fan, L., Sanford, K.A., Stanich, K., Doucette, C., and Raymond, N. (2013). "Descriptive analysis and early-stage consumer acceptance of yogurts fermented with carrot juice.", Journal of Dairy Science (JDS), 96(7), pp. 4160-4172. doi : 10.3168/jds.2012-6287

    2013 - View publication details

  3. DeLong, J.M., Hodges, D.M., Prange, R.K., Forney, C.F., Fan, L., Bishop, M.C., Elliot, M.L., Jordan, M.A., Doucette, C. (2013). The influence of cold water storage on fatty acids, antioxidant content and activity, and microbial load in ostrich fern (Matteuccia struthiopteris) fiddleheads. Canadian Journal of Plant Science, [online] 93(4), 683-697. http://dx.doi.org/10.4141/CJPS2012-165

    2013 - View publication details

  4. Chen, S., Fan, L., Song, J., Liu, C., Zhang, H. (2013). Identification of irradiated meats by determining o- and m-tyrosine as markers. Meat Science, [online] 93(2), 226-232. http://dx.doi.org/10.1016/j.meatsci.2012.08.022

    2013 - View publication details

  5. Song, J. and Fan, L. (2012). "Post-harvest treatments (1-MCP and antimicrobials) to maintain quality and control diseases of fresh-cut flowers.", Research and Innovation Forum, Canadian Ornamental Science Cluster, Mississauga, ON, Canada, December 5, 2012. (Presentation)

    2012 - View publication details

  6. Fan, L., Song, J., Hughes, T., Doucette, C., and Campbell-Palmer, L. (2012). "Application of cchlorophyll fluorescence (CF) technology to monitor postharvest quality of cut flowers during storage and after 1-MCP treatment.", 7th International Postharvest Symposium (IPS 2012), Putra World Trade Centre, Kuala Lumpur, Malaysia, June 25-29, 2012.

    2012 - View publication details

  7. Fan, L., DeLong, J.M., Doucette, C., Hughes, T., and Bishop, M.C. (2012). "Effect of heat treatment on microbial quality of fiddleheads.", United Fresh 2012, Dallas Convention Center, Dallas, TX, USA, May 1-23, 2012. (Poster)

    2012 - View publication details

  8. Fan, L., Roux, V., Dubé, C., Charlebois, D., Tao, S., and Khanizadeh, S. (2012). "Effect of mulching systems on fruit quality and phytochemical composition of newly developed strawberry lines.", Agricultural and Food Science, 21(2), pp. 132-140.

    2012 - View publication details

  9. Fan, L., Sharpe, D., Yang, E., Doucette, C., Song, J., Truelstrup-Hansen, L., and Fillmore, S.A.E. (2012). "Antimicrobial effects of bacteriocins producing lactic acid bacteria isolated from plant origin.", How bugs kill bugs: progress and challenges in bacteriocin research, University of Nottingham, Nottingham, UK, July 16-18, 2012. (Poster)

    2012 - View publication details

  10. Fan, L., Yang, E., Jiang, Y.M., Doucette, C., and Fillmore, S.A.E. (2012). "Optimizing growth conditions for lactic acid bacteria and bacteriocin activity.", United Fresh 2012, Dallas Convention Center, Dallas, TX, USA, May 1-23, 2012, P046. (Poster)

    2012 - View publication details

  11. Fan, L. and Truelstrup-Hansen, L. (2012). "Fermentation and biopreservation of plant-based foods with lactic acid bacteria.", in Hui, Y.H. and Özgül Evranuz, E. (eds.) - Handbook of Plant-Based Fermented Food and Beverage Technology. 2nd Edition, CRC Press, pp. 35-48.

    2012 - View publication details

  12. Fan, L., Song, J., Hughes, T., Doucette, C., and Campbell-Palmer, L. (2012). "Effect of 1-methylcyclopropene (1-MCP) and antimicrobial agent treatments on postharvest quality of selected cut flowers.", 109th Annual Conference of the American Society for Horticultural Science (ASHS), InterContinental Miami Hotel, Miami, FL, USA, July 31-August 3, 2012, Published in: HortScience 47(9), S354. (Abstract)

    2012 - View publication details

  13. Forney, C.F., Bezanson, G.S., Fan, L., Ells, T.C., and LeBlanc, D.I. (2012). "Development of the Low Temperature Thermal Treatment (LT3) Process to Sanitize Fresh-cut Cantaloupe.", United Fresh 2012, Dallas Convention Center, Dallas, TX, USA, May 1-23, 2012. (Poster)

    2012 - View publication details

  14. Fan, L., Yang, E., Song, J., Jiang, Y.M., Doucette, C., and Fillmore, S.A.E. (2012). "Optimizing growth condition for bacteriocinogenic lactic acid bacteria and bacteriocins production.", How bugs kill bugs: progress and challenges in bacteriocin research, University of Nottingham, Nottingham, UK, July 16-18, 2012. (Poster)

    2012 - View publication details

  15. Forney, C.F., Fan, L., Song, J., and Jordan, M.A. (2012). "Impact of Heat Treatments on the Volatile Composition of Apples.", United Fresh 2012, Dallas Convention Center, Dallas, TX, USA, May 1-23, 2012. (Poster)

    2012 - View publication details

  16. Forney, C.F., Jordan, M.A., Fan, L., Doucette, C., and Grant, R. (2012). "Influence of Packaging on Loss of Aroma and Quality of Diced Red Onions.", Acta Horticulturae (ISHS), 934, pp. 523-530.

    2012 - View publication details

  17. Yang, E., Fan, L., Jiang, Y., Doucette, C., Fillmore, S. (2012). Antimicrobial activity of bacteriocin-producing lactic acid bacteria isolated from cheeses and yogurts. AMB Express, [online] 2(1), 1-12. http://dx.doi.org/10.1186/2191-0855-2-48

    2012 - View publication details

  18. Song, J. and Fan, L. (2011 Internal). Pre- and post-harvest treatments to maintain quality and control diseases of greenhouse and nursery crops species. Presentation of science cluster report (on-line). January 2012. (Report)

    2011 - View publication details

  19. Forney, C.F., Grant, R., Fan, L., Doucette, C., and Jordan, M.A. (2011). "Market Life of Diced Red Onion Subjected to Modified Atmosphere Packaging and Antimicrobial Dips.", 2nd ISHS International Conference on Quality Management of Fresh Cut Produce: Convenience Food for a Tasteful Life, Università degli Studi di Torino, Torino, Italy, July 17-21, 2011, pp. 31. (Abstract)

    2011 - View publication details

  20. Grant, R., Forney, C.F., Fan, L., Doucette, C., and Jordan, M.A. (2011). "Impact of modified atmosphere packaging and antimicrobial dips on the market life of diced red onion.", United Fresh 2011, New Orleans, LA, USA, May 2-5, 2011. (Poster)

    2011 - View publication details

Contact

Research facility

Kentville Research and Development Centre
32 Main Street
Kentville, NS B4N 1J5
Canada

Expertise

Agriculture›Agri-Food
Agriculture›Bacteriology›Lactic acid bacteria
Food›Microbiology›Probiotics
Food›Nutrition›Health Benefits
Health›Food›Contaminants›Bacteria
Plant›Horticulture

Affiliations

  • Affiliated with Dalhousie University and Saint Mary's University, Halifax, Nova Scotia. As a graduate students' supervisory committee member and adjunct professor.
  • As a member of the International Association for Food Protection (IAFP) 
  • As a member of the Institute of Food Technologist (IFT)- Professional member group and Food Microbiology Division 
  • As an evaluation group member for the National Sciences and Engineering Research Council of Canada (NSERC)'s Discovery Grants 

 

 

Language

English

Other languages

Chinese