I am working for the Henan University of Technology as a Prof. and Ph. D. student supervisor. I have been working on cereal science and technology for about 36 years, and published 268 research articles and got fruitful research achievements. I am also a Fellow of the ICC Academy; and had worked for ISO/TC34/SC4 as chairperson for 11 years.

My research focuses on cereal starch and non-starch carbohydrates and dietary fiber, the enzymes that degrade them and yeast in cereal processing. Dietary fibres under study are arabinoxylans, arabinoxylan-oligosaccharides, fructans, and, more recently, cellulose and beta-glucan. Cereal bran as a dietary fibre rich byproduct from roller milling or as part of whole meal is equally studied. The emphasis is on basic understanding of the structure and properties of these carbohydrates (as individual molecules and as components of complex 3D structures) as well as on their technological and health functionality in cereal based processes and products, using, amongst others, molecular biology as a tool. The yeast research line focusses on the interaction between yeast and dough at the level of dough rheology, fermentation substrates, enzymes, inhibitors, aroma, end product quality and nutrition. Expertise and an extensive network in this area have been build up over the past two decades through a multitude of PhD’s (33 + 11 ongoing), projects and national and international collaborations. At a national level, I took part in and coordinated successive strategic basic research projects. I participated in European integrated research projects in the consecutive Framework Programmes (Gemini, Solfibread, Healthgrain, Biocore). Since 1998, I (co-)authored over 290 peer reviewed papers, cited over 10,000 times (WoS h-index: 55). I filed patents in 10 patent families. I was program chair of the 2010 Annual Meeting of AACC International (Charlotte, USA), co-chair of the 2013 Cereals & Europe Spring Meeting (Leuven, Belgium) and member of scientific committees of over 12 international meetings. I took up several leadership roles within the university context, the latest one being vice dean of my faculty, and in other (international) organizations.

I am Professor at the Academy of National Food and Strategic Reserves Administration in China. I am Chair of ISO/TC34/SC4 (Food Products/Cereals and Pulses). Also, I received the Harald Perten Award from ICC in 2012.

I am professor in cereal science and technology at Henan University of Technology, and serve as director of the National Engineering Technology Research Center for Grain Processing Equipment, China. I received my B.S. degree in Grain Processing Machinery from Zhengzhou Grain College, China in 1983 and M.S. in Biological-Agricultural Engineering and Ph.D. in Grain Science both from Kansas State University, USA in 1997 and 2001, respectively.  
I have played an active role in CCOA as co-chair for the Wheat Flour Based Food Division. I served ICC as Past President from 2015-26 and I am Fellow of the ICC Academy.

Phil Williams finished his Ph.D. work at Aberystwyth in 1957, and gained his Ph.D. in 1958. He didn’t attend the graduation ceremony because he was at sea on the way to his first job at the Agricultural Research Institute, Wagga Wagga, NSW, Phil’s first introduction to wheat. Phil worked at Wagga until September 1964, when he came to the Grain Research Laboratory, Winnipeg, Manitoba, on a post-doctoral fellowship. Half-way through the year Phil was offered a job at the GRL where he worked until March 31^st, 2002.

Phil started to work with PDK Projects, Inc. in Winnipeg, mainly on the application of NIRS to the continuous on-line analysis of liquid hog-manure. Phil finally retired in the fall of 2017, and is filling his time in writing his life-story, where he is now up to 2007. Regrettably Phil’s dear wife, Diane, is suffering from Dementia, so he is also a 24/7 care-giver.

Comprehensive, but easy-to learn books on Cereal Technology and Near-infrared Spectroscopy.