Phone                              (902) 896-2456

Email                                lgao@nsac.ca

Specialty Areas            

Food process development and quality evaluation

Education
                   
Ph.D., Protein/Cereal Chemistry, University of Manitoba
M.Sc., Food Processing Technology, Jiang Nan University, Wuxi, China
B.Eng., Food Engineering, Jiang Nan University, Wuxi, China
Small Business Consulting Certificate, Confederation College, Thunder Bay, ON

As a Senior Food Scientist, Dr. Leigh Gao leads research relating to the development of a series of functional dairy beverage products. Leigh determines, conceives, designs, executes, optimizes and validates food formulations, process and equipment requirements using engineering, chemical and microbiological knowledge and principles for food and biomaterials processing and value added innovation. He evaluates the feasibility of manufacturing processes by determining the economics of unit operations under a given regulatory framework and develops and assesses intellectual property for protection and commercialization.

Leigh is trained in multiple disciplines encompassing engineering, processing and quality aspects of food production and has worked in academic, industry and government settings as a scientist since 1992. Leigh has established himself as a competent solution provider to a variety of technical industry challenges. He has managed and carried out various projects from a broad range of industries and research clients and is experienced in manufacturing processes and applications of various food ingredients and commodities focused on dairies, cereals, pulses, shellfish, fruits and vegetables. Leigh holds several professional and committee memberships including with the Canadian Institute of Food Science and Technology and the Institute for Food Thermal Processing Specialists. As well, he holds one US patent and has authored and coauthored 19 refereed publications in several major food, bioactives and chemistry journals.

Leigh's strong interests include development of novel processes, purification unit operations and quality evaluation methods for functional, chemical, physical and physicochemical properties of foods and food ingredients.