Organizer: “Food Industry Technology” Magazine
Organizer: Food Partners Network
Supporting unit: Chinese Society of Food Science and Technology
Strategic cooperation: micro health benefits of probiotics
When the time between: 2020 7-8 September (day 6 report)
The location point: Shanghai • in poly Geng Long Hotel
Theme of the conference: scientific innovation, technology landing
Conference scale: 500-600 people
Exhibition view District: 40-50
A forum for scientific innovation, a forum for technology landing!
It will be held in Shanghai in 2020 !
Scientific innovation, technology landing! From “Food Industry” magazine, food network of partners co-sponsored the “Third Food Technology & Innovation Forum” and 2020 major health food development forum will be held in Shanghai in 2020 • 7-8 September Zhong Geng poly hold Long Hotel ,stay tuned!
The sudden epidemic in 2020 has caused many impacts on various industries. This journal was originally scheduled to postpone the forum meeting held in March every year, but with the gradual stabilization of the epidemic situation in China and the promotion of full resumption of work and production, this forum was able to return in September. I would like to thank all the heroes fighting the “epidemic” and the food people for their attention and support.
Following the successful holding of two food science and technology innovation forums, the “3rd Food Science and Technology Innovation Forum” will continue to focus on “scientific innovation and technology landing”, with the theme of “big healthy food development forum”, focusing on policies, regulations, and functionality. The main topics of food, natural extracts, special foods, elderly foods, functional peptides, probiotics, fermented dairy products, fruit and vegetable processing, and meat products are shared. In order to increase the communication, intuition, interaction and corporate publicity needs of the participants, an exhibition area was set up at the same time as this forum.
1. Conference overview
This forum will invite top experts from various food branches to give live speeches. Speakers include leaders from national food management agencies, well-known professors from double-class universities, scientists from scientific research institutes, and R&D directors of food production lines. They will be the guests. Share their latest food research results, with a view to transforming technology into productivity, serving the market, serving the industry, and serving the enterprise.
2. Meeting framework
Policies and regulations at the venue, the venue functional food, natural extracts venue, special food at the venue, the venue elderly food, sea food at the venue, the functional peptide at the venue, the benefits of probiotics at the venue , the venue fermented dairy products, fruit and vegetable processing at the venue, the venue and other meat products .
3. Conference scale
The size of the forum has ranged from 640 attendees in 2018 to 860 in 2019. It is expected that it will reach 1,000-1200 in 2020, but it will be limited to 500-600 due to the epidemic. The audience constituted 85%-90% of R&D engineers in the front line of food production, and 10%-15% were professors and experts from universities, colleges and scientific research institutions. It is a veritable forum for scientific innovation and technology landing.
4. Speakers who have been confirmed to attend :
| Chen Wei | President of Jiangnan University |
| Academician of the Department of Environmental and Textile Engineering, Chinese Academy of Engineering | |
| Ding Gangqiang | Director of Nutrition and Health Institute, Chinese Center for Disease Control and Prevention |
| Vice Chairman of China Food Science and Technology Association | |
| Lu Jun | China Food Fermentation Industry Research Institute Vice President |
| Deputy Director of Beijing Engineering Technology Research Center for Protein Functional Peptides | |
| Liao Xiaojun | Dean of School of Food Science and Nutritional Engineering, China Agricultural University |
| Director of the Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture | |
| Wang Shaoyun | Dean of School of Biological Science and Engineering, Fuzhou University |
| Dean of Institute of Marine Science and Technology, Fuzhou University | |
| He Guoqing | College of Biosystems Engineering and Food Science, Zhejiang University professor |
| Vice Chairman of the Federation of Asian Lactic Acid Bacteria Society | |
| Zhao Mouming | Professor, Master’s Supervisor, Doctoral Supervisor, School of Food Science and Engineering, South China University of Technology |
| Zhu Xiuqing | Professor, School of Food Engineering, Harbin University of Commerce |
| Director of Soybean Processing Technology Research Center, Heilongjiang Green Food Science Research Institute | |
| Liu Jianshu | Director of Shaanxi Functional Food Technology Research and Development Center |
| And Health Institute of Life Sciences at Northwestern University Associate Dean | |
| Zhao Liming | Secretary of the Party Committee of the School of Bioengineering, East China University of Science and Technology |
| Director of the Key Laboratory of Bio -based Materials Engineering of China Light Industry | |
| Zhang Jiabing | Food network of partners Compliance Department Manager |
| Gu Qing | College of Food and Biological Engineering, Zhejiang University of Commerce Vice-President |
| Director of Zhejiang Provincial Key Laboratory of Food Microbiology Technology Research | |
| Zhang Lanwei | Professor, School of Food Science , Ocean University of China |
| Chairman, Dairy Processing Branch of China Animal Products Processing Research Association | |
| Xie Yuan | Beijing Tianbo Information Consulting Co., Ltd. - General Manager, National Food Industry Standardization Technical Committee TC64- Expert Committee |
| He Mei | Deputy Director of Beijing Institute of Nutritional Sources |
| Vice Chairman of the Food Nutrition Professional Committee of the Chinese Geriatric Food Society | |
| Duan Shenglin | Director of China Food and Fermentation Industry Research Institute |
| Deputy Secretary-General of the National New Food Resources Health Industry Technology Innovation Alliance | |
| Wang Jing | Director of Double Protein Engineering Technology Center , Chinese Academy of Agricultural Sciences |
| Vice Chairman and Secretary General of Soybean Food Branch of Chinese Society of Food Science and Technology | |
| Song Hao | Deputy Director of Beijing Food Industry Research Institute |
| Wang Hesong | Secretary-General of the Health Advisory Service Working Committee of China Health Care Association |
| Guo Yurong | Director of the High-value Utilization Engineering Center of Fruit Resources, Ministry of Education |
| Director of the National Apple Processing R&D Center | |
| Zhang Dequan | Deputy Director, Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences |
| Vice President of China Animal Products Processing Research Association | |
| Wang Wei | Dean of Sichuan Meat Industry Technology Research Institute, Chengdu University |
| Director of Sichuan Provincial Key Laboratory of Meat Processing | |
| Kong Baohua | Professor (Level 2), Doctoral Supervisor, School of Food Science, Northeast Agricultural University |
Post time: Sep-27-2020