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6th FOOD SCIENCE INTERNATIONAL SYMPOSIUM

 

Peak Forum of Key Basic Research of Food Science

30th Anniversary Celebration of Chinese FOOD SCIENCE Journal

  
 

 

         Since the foundation of the People’s Republic of China 60 years ago, especially during the past more than 30 years of reform and opening up, a rapid elevation has been achieved in the country’s food scientific research level, which promotes the rapid growing up of food industry that is becoming one of the fastest-growing and the most vigorous industries in the domestic economy development and makes great contributions to raising living standards in urban and rural areas, driving the development of related industries, increasing employment, propelling the increase in peasant income, etc. Nowadays, ...(MORE)

  

 

Organization

Chairmen

    Academician, Chinese Academy of Engineering
    Chairman, Shandong Association for Science and Technology, China
    Former President, Ocean University of China, China
    Academician, Chinese Academy of Engineering, China
    Vice-President, Beijing Technology and Business University, China
    Director, Beijing Food Research Institute (BFRI), China
    President, China Food Publishing Co., China
    President, International Association for Cereal Science and Technology (ICC), South Africa
    Secretary General, International Association for Cereal Science and Technology (ICC), Austria
    President-elect, AACC International (American Association of Cereal Chemists, AACCI), Ireland
    Editor-in-Chief, Journal of Food Science, USA
    Chief Editor, Journal of Agricultural and Food Chemistry, USA
    Editor-in-Chief, Food and Bioprocess Technology, Ireland
    Dean, College of Food Science and Nutritional Engineering, China Agricultural University, China
    Deputy Director, Beijing Food Research Institute (BFRI), China
    Vice-President, China Food Publishing Co., China
    Former President, AACC International (American Association of Cereal Chemists, AACC), USA
    Former President, International Association for Cereal Science and Technology (ICC), TNO, the Netherlands
    Associate Editor, USA Journal of Agricultural and Food Chemistry, Hong Kong, China

 

Organising Committee
Honorary Chairmen
Prof. Guan Huashi
Academician, Chinese Academy of Engineering, China
Chairman, Shandong Association for Science and Technology, China
Former President, Ocean University of China, China
Prof. Sun Baoguo
Academician, Chinese Academy of Engineering, China
Vice-President, Beijing Technology and Business University, China

 

Chairmen
Prof. Wang Shouwei
Director, Beijing Food Research Institute (BFRI), China
President, China Food Publishing Co., China
Prof. Dr. John Taylor
President, International Association for Cereal Science and Technology (ICC), South Africa
Dr. Roland E. Poms
Secretary General, International Association for Cereal Science and Technology (ICC), Austria
Prof. Barry V. McCleary
President-elect, AACC International (American Association of Cereal Chemists, AACCI), Ireland
Prof. Daryl B. Lund
Editor-in-Chief, Journal of Food Science, USA
Prof. James N. Seiber
Chief Editor, Journal of Agricultural and Food Chemistry, USA
Prof. Da-Wen Sun
Editor-in-Chief, Food and Bioprocess Technology, Ireland
Prof. Luo Yunbo
Dean, College of Food Science and Nutritional Engineering, China Agricultural University, China

Vice-Chairmen
Mr. Yang Xianwu
Deputy Director, Beijing Food Research Institute (BFRI), China
Vice-President, China Food Publishing Co., China
Prof. Okkyung kim Chung
Former President, AACC International (American Association of Cereal Chemists, AACC), USA
Dr. J. Willem van der Kamp
Former President, International Association for Cereal Science and Technology (ICC), TNO, the Netherlands
Prof. Zhen-Yu Chen
Deputy Chief Editor, USA Journal of Agricultural and Food Chemistry, Hong Kong, China

 

Committee Members
Ms. Zhang Lifang
Editor-in-Chief, Chinese Food Science Journal, China
Mr. Sun Yong
Deputy Editor-in-Chief, Chinese Food Science Journal, China
Ms. Bai Jianhua
Chief Editor, Chinese Food Science Journal, China
Prof. Guo Shuntang
Deputy Dean, College of Food Science and Nutritional Engineering, China Agricultural University, China
Prof. Han Beizhong
Deputy Dean, College of Food Science and Nutritional Engineering, China Agricultural University, China
Prof. Jiang Weibo
Deputy Dean, College of Food Science and Nutritional Engineering, China Agricultural University, China
Prof. Xu Baocai
Dean, School of Chemical and Environmental Engineering, Beijing Technology and Business University, China

 

Symposium Theme:Key Basic Research of Food Science
Features
1. cereals and oils; 2. Meats; 3. dairy foods; 4. aquatic foods; 5. eggs foods; 6.processing, storage and transportation of fruits and vegetables; 7.food biotechnology; 8.functional foods and natural products; 9. food additives ;10. food safety.

 

Program

Wednesday, August 4, 2010
9:00-22:00 Registration
Thursday, August 5, 2010
Opening Ceremony and Food Science and Technology Session
Friday, August 6, 2010
AM Food Science and Technology Session
PM Branch Conference
Saturday, August 7, 2010
AM Branch Conference
PM Visit food enterprises

Sunday, August 8, 2010 — Wednesday 11, 2010 Technical Tour (One of two optional)
Line 1
Wutai Mountain Buddhist Holy Land – Pingyao Ancient City– Qiaojia Dayuan Vernacular Architecture Art in Shanxi Province
Line 2
Xilamuren Prairie– Xiang Shawan Desert–Genghis Khan Tomb in Inner Mongolia Autonomous Region–Hohhot New City