Kun Wang

Research Chemist, Bread and Durum Wheat Research @Canadian Grain Commission Commission Canadienne Des Grains

CA

Support, plan, lead and supervise research activities in related to bread wheat and durum quality• Conduct research projects to reveal the fundamental factors in associated with bread wheat and durum quality • Conduct research projects to modernize wheat grading factors and understand how it relates to milling, dough rheology and end product quality (e.g. test weight, shrunken and broken kernels, sprout damage, midge damage, frost damage, mildew damage, HVK, heat damage, darkened kernels etc.) • Understand the functional and nutritional potential of Canadian wheat in whole grain applications• Work closely with wheat breeders to evaluate wheat quality traits for early generation lines • Work closely with wheat end users (milling and baking companies) to optimize end-product quality • Organize, lead and coordinate testing of harvest crop evaluation, cargo, and variety registration trials for western Canadian wheat • Maximize use of Canadian bread and durum wheat in domestic and international markets• Optimizing Canadian bread and durum wheat quality potential to increase market share• Present new crop quality reports to wheat buyers and potential customers • Present program and research updates to end users and international customers • Proficient in operating and maintaining Waters I Class UPLC, DHR-2 Rheometer, and FTIR to meet research needsRecent publication

University of Manitoba

Doctor of Philosophy (Ph.D.), Food Science - Protein/Flavor Chemistry

Nanjing University of Finance and Economics

Bachelor of Engineering (B.Eng.), Food Science and Engineering

University of Manitoba

Bachelor of Science (B.Sc.), Food Science (with distinction)