The scene of offline opening ceremony
President Li Zhaohu delivers a speech
From November 18th to 19th, the 2021 International Conference on Frontier Food Science and Technology (FST) was held in the New Engineering Building of HZAU. More than 600 teachers and students from home and abroad attended the conference. 61 scholars from 14 countries exchanged their ideas on cutting-edge scientific and technological achievements in the field of food. The conference was presided by Xu Xiaoyun (Dean of the College of FST).
“Food nutrition and safety have attracted more and more attention with the rapid economic growth and people’s increasing demand for a better life. In order to cope with the possible risks triggered by climate change, resource shortage and other situations, we should be dedicated to solving the problems in food processing for the sustainable development of food industry. This conference brings everyone together to exchange information about the frontiers in the food field and make greater contributions to people and society.” President Li Zhaohu said at the opening ceremony after extending his warm welcome to all scholars.
Peiwu Li, academician of the Institute of Oil Crops, Chinese Academy of Agricultural Sciences made a report entitled “Research Progress on Nutrition, Flavor and Detection of Edible Oil”. He introduced several detection techniques of edible oil, including full-spectrum fatty acid gas chromatography for edible oils, automatic identification of phospholipid molecules, solvent-free microwave extraction and full two-dimensional gas flavor detection technology.
Prof. Sam Nugen (from Cornell University), Prof. Paul Kilmartin (from Auckland, New Zealand), Prof. Xiao Hang (from University of Massachusetts) and other well-known domestic and international scholars exchanged their ideas on food processing and storage, food safety and microbiology, food nutrition and health.
Prof. Tan Mingqian from Dalian Polytechnic University talked about directional delivery of astaxanthin and precision nutrition research; Professor Jiajia Rao from University of North Dakota shared about pulsed proteins of plant matter; Dr. Vincent Guyonnet from France made a report about the application of artificial intelligence in food supply and production in the food industry. Their research aroused a lively discussion among the participants.
The conference lasted for two days. The experts at home and abroad conducted in-depth exchanges on the frontier and hot topics in the food industry, such as food processing technology, food public health, food storage and preservation, food nutrition and health, all of which provided new ideas and methods for solving global food problems. At the same time, this conference, as an important event of CFST 2021 Annual Graduate Academic Conference, also provides a good platform for students to access academic frontier research and facilitates their extracurricular learning.
Source: news.hzau.edu.cn/2021/1122/62027.shtml
Translated: Lei Mengfan
Supervised: Jin Bei
