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Shi, John, Ph.D.

Senior Research Scientist

Contact Information:

93 Stone Road West
Guelph, Ontario N1G 5C9
Telephone: 226-217-8083
Fax: 519-829-2602

Areas of Expertise:

  • development of toxic-chemical-free emerging green separation technology and process by supercritical-CO2 fluid process for functional food ingredients production
  • development of stabilization technology of bioactive components by nano(micro)-emulsion process
  • characterization of antioxidant interactions and synergistic anti-oxidative effects of lycopene and other bioactives, to provide optimum ingredient formulation for lycopene-rich functional foods
  • development of methodologies for the measurements of engineering properties of foods, and heat and mass transfer modeling for process design and simulation
  • microstructural analyses and physiochemical properties of food materials
  • scale-up technology for industrial production of functional foods and ingredients

Current Projects:

  • Development of separation/extraction/concentration processes to produce high-value bioactive health-benefit components from agricultural material for functional food development
  • Development of supercritical--CO2 fluid extraction process to produce high-value carotenoid-rich functional foods and ingredients from agricultural materials
  • Development of emerging "green" processing technology integrated with microtechnology to enhance health benefits of bean-based products


  • Adjunct Professor in the School of Engineering, University of Guelph

Research publications








Other science related publications


  • Shi, J., Xue, S.J., Ma, Y., Jiang, Y.M., Ye, X.Q., and Yu, D. (2012). "Green separation technologies in food processing: supercritical-CO2 fluid and subcritical water extraction.", in Boye, J.I. and Arcand, Y. (eds.) - Green Technologies in Food Production and Processing (Food Engineering Series), Springer, Chapter 11, pp. 273-294.
  • Shi, J., Xue, S.J., Ye, X.-Q., Ma, Y., and Jiang, Y.M. (2012). "Separation technology in food processing.", in Simpson, B.K., Nollet, L., Paliyath, G., Benjakul, S. and Toldra, F. (eds.) - Food Biochemistry and Food Processing. 2nd Edition, Wiley - Blackwell, Chapter 40, pp. 764-786.
  • Zvalo, V., Kalt, W., Shi, J., Fillmore, S.A.E., and Owen, J. (2012). "Sweet Potatoes (Ipomoea batatas) of Diverse Colours Grown in Atlantic Canada.", 2nd Symposium on Horticulture in Europe (SHE 2012), Angers, France, July 1-5, 2012. (Poster)


  • Shi, J. and Xue, S.J. (2010). "Effects of supercritical-CO2 fluid extraction parameters on lycopene yield and antioxidant activity.", 2010 Canadian Institute of Food Science & Technology (CIFST) and AAFC Conference, Fairmont Winnipeg Hotel, Winnipeg, MB, Canada, May 30-June 1, 2010, # 09-4. (Abstract)
  • Zvalo, V., Kalt, W., Shi, J., Fillmore, S.A.E., and Owen, J. (2010). "Sweet Potatoes (Ipomoea batatas) of Diverse Colours Grown in Atlantic Canada.", 28th International Horticultural Congress (IHC2010): Postharvest technology in global market, Lisboa Congress Centre, Lisbon, Portugal, August 22-27, 2010. (Poster)
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