Shi John is an Adjunct Professor in University of Guelph.He is currently working on various 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.  

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, heat and mass transfer modeling for process design and simulation microstructural analyses, physiochemical properties of food materials scale-up technology for industrial production of functional foods and ingredients.