Suqin Shao, Ph.D.

Current research and/or projects

Dr. Shao’s research program contributes to “addressing threats to the agriculture and agri-food value chain, such as risks to food safety” in the S&T Branch business plan by focusing on the identification and reduction of hazardous chemicals in food. Her expertise and strength in the use of food chemistry knowledge to explore the formation pathway of toxins and hence, develop effective strategies to control chemical hazards in food by working with food processing experts and industry partners.

Research and/or project statements

  • Evaluating the use of the black soldier fly as an eco-friendly alternative to antibiotics in poultry production
  • Integrated research-development-technology-transfer approach to enhance productivity and sustainability of potato production in Canada
  • Preharvest UV-C treatments as an environmentally friendly approach for diseases control and improvement of postharvest quality of fresh horticultural crops

Professional activities / interests

  • Method development for detection of chemical food hazards
  • Development of mitigation measures for chemical food hazards
  • Effect of food processing on toxins

Education and awards

Ph.D. Biology, University of Western Ontario, 2006

M.Sc. Analytical Chemistry, Chinese Academy of Sciences, China, 2002

B.Sc. Analytical Chemistry, University of Science and Technology Beijing, China, 1998

Key publications

  1. Shen, H.-S., Shao, S., Chen, J.-C. and Zhou, T. (2017), Antimicrobials from Mushrooms for Assuring Food Safety. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 16: 316–329. doi:10.1111/1541-4337.12255

    2017 - View publication details

  2. Khanal, N., Schellenberg, M. P. & Shao, S. (2016) Canadian Milkvetch: A Range Species of Concern and Curiosity, pp 281-282, In Alan Iwaasa, H.A. (Bart) Lardner, Mike Schellenberg, Walter Willms and Kathy Larson eds., The Future Management of Grazing and Wild Lands in a High-Tech World: Proceedings 10th International Rangeland Congress. 16-22 July 2016, Saskatoon, SK.

    2016 - View publication details

  3. Hu, G., Zhu, Y., Hernandez, M., Koutchma, T., Shao, S. (2016). An efficient method for the simultaneous determination of furan, 2-methylfuran and 2-pentylfuran in fruit juices by headspace solid phase microextraction and gas chromatography-flame ionisation detector, 192 9-14. http://dx.doi.org/10.1016/j.foodchem.2015.06.100

    2016 - View publication details

  4. Shen, H.S., Liu, H., Chen, J.-C., Shao, S., Zhu, H., Tsao, R., and Zhou, T. (2015). "Tetramethylpyrazine from Pleurotus geesteranus.", Natural Product Communications, 10(9), pp. 1553-1554.

    2015 - View publication details

  5. Soliman, S., Li, X.Z., Shao, S., Behar, M., Svircev, A.M., Tsao, R., Zhou, T. (2015). Potential mycotoxin contamination risks of apple products associated with fungal flora of apple core, 47 585-591. http://dx.doi.org/10.1016/j.foodcont.2014.07.060

    2015 - View publication details

  6. Zhu, Y., Koutchma, T., Warriner, K., Shao, S., Zhou, T. (2013). Kinetics of patulin degradation in model solution, apple cider and apple juice by ultraviolet radiation, 19(4), 291-303. http://dx.doi.org/10.1177/1082013212452414

    2013 - View publication details

  7. Hernandez, M., Hu, G., and Shao, S. (2012). "The effect of UV light treatment on the migration of bisphenol A (BPA) from food packaging materials to food matrices.", Guelph Food Safety Seminar Series (GFSSS) 10th Annual Symposium, Guelph, ON, Canada, October 16, 2012.

    2012 - View publication details

  8. Hu, G., Hernandez, M., and Shao, S. (2012). "An efficient method for the determination of furan derivatives in apple cider and wine by solid phase extraction and HPLC/DAD.", Guelph Food Safety Seminar Series (GFSSS) 10th Annual Symposium, Guelph, ON, Canada, October 16, 2012.

    2012 - View publication details

  9. Shao, S., Duncan, A.M., Yang, R., Marcone, M.F., Rajcan, I., Tsao, R. (2011). Systematic evaluation of pre-HPLC sample processing methods on total and individual isoflavones in soybeans and soy products, 44(8), 2425-2434. http://dx.doi.org/10.1016/j.foodres.2010.12.041

    2011 - View publication details

  10. Shao, S., Hernandez, M., Kramer, J.K.G., Rinker, D.L., Tsao, R. (2010). Ergosterol profiles, fatty acid composition, and antioxidant activities of button mushrooms as affected by tissue part and developmental stage., 58(22), 11616-11625. http://dx.doi.org/10.1021/jf102285b

    2010 - View publication details

  11. Shao, S., Duncan, A.M., Yang, R., Marcone, M.F., Rajcan, I., Tsao, R. (2009). Tracking isoflavones: From soybean to soy flour, soy protein isolates to functional soy bread, 1(1), 119-127. http://dx.doi.org/10.1016/j.jff.2008.09.013

    2009 - View publication details

  12. Tsao, R., Shao, S., Duncan, A.M., Marcone, M.F., and Rajcan, I. (2008). "Detection of isoflavones and degradation products in different plants, foods and human biological fluid samples.", 2008 Annual Meeting of the International Society for Nutraceuticals and Functional Foods (ISNFF), Green Laurel Hotel, Taichung, Taiwan, November 14-17, 2008. (Abstract)

    2008 - View publication details

  13. Shao, S., Tsao, R., Duncan, A.M., Marcone, M.F., and Rajcan, I. (2008). "Detection of isoflavones and degradation products in different plants, foods and human biological fluid samples.", 2008 Canadian Institute of Food Science & Technology (CIFST) and AAFC Conference, Delta Prince Edward Hotel, Charlottetown, PEI, Canada, May 25-27, 2008. (Poster)

    2008 - View publication details

  14. Shao, S., Meyer, C.J., Ma, F., Peterson, C.A., and Bernards, M.A. (2007). "The outermost cuticle of soybean seeds: chemical composition and function during imbibition.", Journal of Experimental Botany, 58(5), pp. 1071-1082. doi : 10.1093/jxb/erl268

    2007 - View publication details

Research facility

93 Stone Road West
Guelph, ON N1G 5C9
Canada

Affiliations

Associate Editor- Journal of the Science of Food and Agriculture

Language

English