Bin Xiao Fu PhD

Canadian Grain Commission employee since October 2009.

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


Telephone: 204-984-5605

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


  • Doctorate
    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 published scientific and technical papers.