Instructors
MARVIN A. HEUER
MD, University of Minnesota Medical School, USA
Chief Executive Officer, Heuer M.D. Research Inc. Orlando, FL, USA and Physician, Walt Disney World Resorts, Orlando, FL, USA and FAAFP
Mr. Heuler is an internationally accomplished Medical Research Physician and Executive. He has more than 30 years experience in international and domestic clinical research, pharmaceutical and nutraceutical development. He has extensive experience and interaction with FDA and FTC in pharmaceutical and nutraceutical industries. Along with the practice of medicine, Mr. Heuler has served as Chief Science Officer for Iovate Health Sciences International, VP of Clinical Research, IntegraMed America, VP & Director Worldwide, SmithKline Beecham Pharmaceuticals (now GlaxoSmithKline), VP of R&D, Wallace Laboratories (now Meda AB), and VP & Medical Director Worldwide, Ayerst Laboratories (now Pfizer).
JOHN BEHBAHANI
PhD, Cellular and Molecular Medicine, University of Ottawa, Canada
Chief Operations Officer, The Canadian Open Learning Academy, Toronto, Canada
Chief Consultant, The Behbahani Group, Mississauga, Canada
Dr. Behbahani's extensive scientific expertise covers Cardiovascular physiology, stem cells, anti-aging, nucleic acids (DNA/RNA), especially the use of microRNAs to increase angiogenic potential of human adult stem cells. He used to support the Region of Peel in projects involving healthcare workers in early health screening in family health and facilitate training in medical affairs for public health nurses. Over the past decade, Dr. Behbahani has been actively teaching and tutoring biological and physical sciences both inside and outside of University.
LIHU YAO
PhD Food Science, University of Queensland, Australia
President and CEO, Canadian College of Food and Health, Toronto, ON, Canada
Dr. Lihu Yao holds qualifications of BSc, MSc and PhD in Food Science and Technology from universities in China, United Kingdom and Australia. He used to work as Associate Professor and Deputy Dean in the College of Food Science of Southwest University, a key university in Chongqing, China in 1998.
Over the years, he has gained extensive experience in the food industry in Canada. He served as R&D Manager for Palace Foods Inc. in Toronto in 2002 and Corporate Quality Assurance Manager for Sure Fresh Foods in New Market in 2003.
Dr. Yao is known for his comprehensive and practical knowledge of food safety legislation and regulation (FSIS & CFIA), GMP, HACCP, SQF as well as BRC. He initiated the HACCP (Food Safety) training program for the government and industry in 2003 as a pilot food safety program in Canada. He joined an Ontario private college to organize the food safety and quality assurance training in 2004. Thousands of professionals trained by him are now working in the food and pharmaceutical industries in China, Canada and many other countries.
Dr. Yao has been a recognized peer reviewer and key examiner of prestigious international professional journals such as Food Chemistry, Food Analytical Methods, Journal of Agricultural and Food Technology, Journal of Food Protection and Food Quality.
GUI RUAN
BSc & MSc, China | MD & PhD, Germany
Lecturer, Canadian Academy of Food and Nutrition, Toronto, ON, Canada
Dr. Ruan has been involved in clinic practice, scientific research and teaching for many years. He is particularly interested in integrated medicine combining modern medical science with traditional medical science. From 2011 to 2015, he studied and completed TCM program of bachelor’s degree. Prevention better than treatment is his value of health care, for which he has made his great efforts on searching and applying natural ways in his clinic and research studies. His professional achievements have been published in scientific journals and books.
SHUYING LIU
MD, Beijing University of TCM, China
Lecturer and R. Ac and R. TCMP, Canadian Academy of Food and Nutrition, Toronto, ON, Canada.
Dr. Liu studied integrated medical program and graduated from Beijing University of TCM. She has offered health care service and taught at the state-run hospitals and private clinics for over 40 years in both China and Canada. She is a general practitioner, specialized in syndrome differentiation of TCM. Her expertise is in acupuncture and herbal prescription with significant curable effects.
WATCHAREEYA KULDAMRONG
PhD Food Science, McGill University, Canada
Food Safety Consultant, Food Safety First Inc., Mississauga, ON, Canada
Dr. Watcha holds a Ph.D. degree in food science from McGill University and is a certified HACCP auditor (ASQ). She has extensive working experience in various types of food manufacturing, including meat processing (raw products and RTE products), fresh-cut vegetable, and pastry. Dr. Watcha is knowledgeable in food safety legislation and regulation (FSIS & CFIA), HACCP and GFSI. She has served as Food Safety Consultant in a privately-owned consulting firm in GTA. She also provides technical training and mentorship for QA Managers.
JING LI
PhD Cardiology, Chinese Academy of Sciences, China
Research Associate, Cardiovascular Research, Hospital for Sick Children, Toronto, ON, Canada
R.TCMP and R. Ac, Lijing Diabetes Center, Toronto, ON, Canada
Dr. Li was trained in cardiovascular disease in China, Japan, and Canada. In the past 30+ years, Dr. Jing Li's scientific research and teaching have been centered in the areas of diabetes and coronary heart disease. She opened her own clinic, Lijing Diabetes Center in 1998 in Toronto ON, Canada. In her clinic practice, Dr. Li focuses on the treatment of diabetes, coronary heart disease, autoimmunune diseases, allergy, and pain relief using the traditional Chinese medicine and medical ways such as acupuncture.
MANSEL W. GRIFFITHS
PhD Biochemestry, University of East London, UK
Adjunct Faculty, Department of Food Science, University of Guelph, Guelph, ON, Canada
Prof. Griffiths is the founding Director of the Canadian Research Institute for Food Safety and the Food Safety & Quality Assurance Graduate Program at University of Guelph. His main research areas involve food safety - food borne microorganisms detection, bioluminescence, bacteriophage, microbial physiology, and microbial food ecology.
Prof. Griffiths has served as an editor for many international journals such as Journal of Food Science, Journal of Food Protection, International Journal of Food Microbiology, Journal of Dairy Science, Food Research International, American Dairy Science Association, American Society for Microbiology and Canadian Institute of Food Technology.
JULIA GAO
MSc Economics and Business, University of Guelph, Canada
Group Manager of Analytics and Research, Cancer Care Ontario, Toronto, ON, Canada
Julia Gao is a group manager of analytics and research of cancer screening at Cancer Care Ontario (CCO). Julia has expertise in data analysis, health policy and program evaluation, survey analysis, pharmaceutical research, and health economic analysis. She has delivered solutions to a broad range of industrial clients with an emphasis on governments, large drug companies, pharmacy chains and insurance companies. She is fluent in numerous programming languages and statistical analysis packages. She has a proven track record of executing complex projects with strong analytical and communication skills.
Specialties: Consulting, SAS Programming and Data Management.
JIAN LIU
MSc Food Processing, University of Toronto, Canada
PEng, PMP, Six Sigma Black Belt
Engineering Manager/ TPM Manager/ Continuous Excellence Manager
President, Chinese-Canadian Association of Food Industry and Professionals (CCAFIP), Toronto, Canada
Mr. Jian Liu is a dedicated veteran for the Food and Pharmaceutical industries. He graduated from the Department of Chemical Engineering at the University of Toronto in 1992 with a Master of Applied Science degree. He holds one Chinese and one Canadian Patent on Food Processing. He has been a Professional Engineer of Ontario since 1994 and a certified Project Management Professional since 1998. He has been a certified Lean Six Sigma Black Belt from Kraft Foods and ASQ (USA) since 2006, and a Total Productive Maintenance (TPM) and Project Management Certified Trainer and Coach since 2015. Since 2021, he has been a Lean Six Sigma Global Trainer and Canada Regional Coach of Global Packaging Company.
Mr. Liu has been a successful leader, sponsor and coach to over 20 Black Belt level projects, and delivered an average savings of US$5 million per year to various food and pharmaceutical companies. He spearheaded many business alignment and organizational capability projects to build capabilities for companies. He enjoys Speed to Market projects to impact consumer values. Mr. Liu co-founded the Chinese-Canadian Association of Food Industry and Professionals (CCAFIP) and has been the President of CCAFIP since 2004. He has been working with CCFH since 2017 to set up Lean Six Sigma programs for food and pharmaceutical professionals.
DEE WANG
MEng Food Science and Engineering, Jiangnan University, China
MASc Food Engineering, Dalhousie University, Canada
Ms. Dee Wang has 20 years of experience in food safety, quality assurance, product development and regulatory affairs in the food industry and retail industry. She has two Masters of Science, one in Food Science, as well as one in Food Engineering from Jiangnan University, China and Dalhousie University, Canada. She is certified as a BRC 3rd Party Auditor, SQF Lead Auditor, HACCP Auditor (CHA) as well as ASQ Certified Quality Engineer (CQE). She also holds extensive knowledge in various food categories including meat /seafood processing, bakery, water and beverages, canning, vegetables, nuts, grains and cereals, condiments, confectionery, pet food and health foods, etc.
YONG TANG
PhD Nutrition and Food Hygiene, University of Toronto, Canada
Associate Professor, Xihua University, Chengdu, China
Nutrition and Food Safety Specialist, Sichuan Province, China
Dr. Tang holds a doctoral degree in nutrition and food hygiene from the Third Military Medical University and is the provincial food safety committee representative of Sichuan, an active member of Sichuan Provincial Nutrition Society, the Forensic Expert in food safety in China. He has extensive research experience in food safety and quality control, and spent his post-doctoral research in the West China College of Medical Sciences, Sichuan University, Chengdu, China and then the University of Guelph, ON, Canada.
Dr. Tang is also an active professional with extensive working experience in various categories of food manufacturing, including meat processing, fresh-cut vegetable processing, specialty foods and health food production. He is knowledgeable in food safety legislation and regulation including HACCP and GMP in China and Canada with the invention and application of electronic quality and safety real processing control and traceability.
Dr. Tang has been the Associate Professor in the College of Food and Bio Technology of Xihua University since 2014, and the Professor of CCFH since 2016.
CHARLOTTE CHEN
BSc Chemistry, Chengdu University of Technology, China
MSc Analytical Chemistry, University of Saskatchewan, Canada
Ms. Charlotte Chen has more than 20 years of working experience in pharmaceutical product R&D. She has a proven track record of managing new drug development projects at different stages, from preclinical, IND Phase I, II & III to NDA. She has extensive knowledge and working experience of cGMP system, ICH & FDA guidelines, IND, NPN, site license submissions, etc. Ms. Chen has worked in several world-leading pharmaceutical companies for more than 15 years such as Patheon (Thermal Fisher Division) and Apotex as well as Principal Scientist at Concept2Clinic and Senior Manager at PharmEng.
Ms. Chen taught GMP/ cGMP courses when she worked at PharmEng and has been providing GMP/ cGMP courses to the National Health Research Institutes in Taiwan and Canada’s local pharmaceutical companies.
SONGPENG (KENNETH) ZHANG
BSc & MSc, China | MEng & Pharmacy Doctor, Canada
Designated Pharmacy Manager, Ben’s Pharmacy, Shoppers Drug Mart, Guardian Pharmacy
Mr. Zhang holds Master’s degree in Biochemical Engineering from universities of both China and Canada. He is also a highly motivated Pharmacist with Pharmacy Doctor Degree from University of Toronto, Canada. For nearly 10 years, he has gained extensive experience from working for a variety of hospitals and pharmacies in Canada. Mr. Zhang also has a strong research expertise with various studies in the field of life science. Since 2020, Mr. Zhang has joined Canadian College of Food and Health as a Pharmacy instructor. Under his instruction, our participants can learn about medication management, nutrition management, vaccination management, travel medicine, minor ailments management, opioid maintenance treatment, etc. They can also acquire practical knowledge of pharmacy business management.
TAO WU
PhD Pharmaceutical Chemistry, Chinese Academy of Sciences, China
Professor, Xihua University, Chengdu, China
Dr. Wu holds a Ph.D. degree in Pharmaceutical Chemistry from Chinese Academy of Sciences. He served as the professor and research scientist in the Institute of Agro-products Processing Science and Technology of Chinese Academy of Agricultural Sciences between 2013 and 2015. He has been the professor in the Key Laboratory of Food Biotechnology of Xihua University since 2015. Dr. Wu has extensive research experiences in human health improvement, food safety and quality control. He spent his post-doctoral research at the University of Guelph, Canada. He has expertise in nutraceutical and functional food ingredients from agri-food by-products and phytochemical antioxidants. Since 2018, he has been invited to be a guest professor of Canadian College of Food and Health.
JACK GUO
BSc Agricultural Chemistry, Northwest A&F University, China
Mr. Jack Guo has more than 15 years of experience in the food industry as QA manager, Food Safety auditor. His duties involve developing, maintaining and implementing GMP and HACCP programs and SQF system, providing training to management team and workers, as lead auditor conducting food safety audits which include SQF, BRC and FSSC22000 standards. He has certifications in ASQ CFSQA (Certified Food Safety and Quality Auditor), CSSBB (Certified Six Sigma Black Belt), FSPCA certified PCQI (Preventive Controls Qualified Individual), SQF Practitioner, BRC Internal Auditor. Mr. Guo has additionally 5 years of training experience on SQF system for students at colleges.
CHENGCHU (CATHY) LIU
PhD Food Science, Ehime University, Japan
Seafood Safety and Technology Specialist, Maryland Sea Grant College at the University of Maryland, MD, USA
Dr. Liu studied Food Science and Technology at universities of China and Japan and holds MSc and PhD degrees in food science. She served as Professor and Director in the laboratory of Marine Bioresources Utilization, College of Food Science and Technology, Shanghai Ocean University (formerly Shanghai Fisheries University), Shanghai, China between 2004-2013. She has expertise in Seafood HACCP, Sanitation Control Procedures, Good Manufacture Practices, Good Aquaculture Practices, Food Allergen Control training and research.