Bin Xiao Fu PhD

Research Scientist and Program Manager
Bread and Durum Wheat Research
Crops Section
Grain Research Laboratory

Area of expertise:

  • 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



Food and Nutritional Science/Cereal Chemistry
University of Manitoba

Master of Science

Grain Science and Technology
Henan University of Technology, China

Bachelor of Science

Grain Science and Technology
Henan University of Technology, China

Professional affiliations and development

  • 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


See the Canadian Grain Commission list of publications and reports by Bin Xiao Fu.

Contact Information

Telephone: 204-984-5605

Canadian Grain Commission employee since October 2009.

Date modified: