On April 21st, Prof. Joe M. Regenstein visited the College of Food Sciences & Technology in HZAU and gave two reports entitled “Publishing a Peer-Review Paper” and “Total Utilization of Fish Waste”, with many teachers and students attending the lecture. Joe M. Regenstein is a tenured professor of College of Food Science and adjunct professor of College of Population Drugs and Scientific Diagnostics in Cornell University, member of the Natural and Environmental Systems Science Council, and the chief editor of Food Bioscience.
In the morning, Prof. Joe M. Regenstein, who has worked as a chief editor of Food Bioscience magazine for many years, started telling his own research stories in an unique way, and successively described the writing skills of different components of scientific papers and relevant precautions accordingly. He emphasized that while selecting journals for submission, the importance should be placed on the consistency between the research topics and the journals, not on their impact factors. The author’s signature on the paper should be chosen based on his substantial contribution to the research, and abstracts writing should focus on three aspects: “Why”, “Who” and “What”. Materials and methods are two key parts, where it is better to list all details including the equipment, reagents, and research methods; the conclusion should highlight the original contribution of the research. Then, Prof. Joe M. Regenstein demonstrated on-site how to revise an article, and teachers and students were impressed at his rigorous attitude as an editor of international journals. After the report was completed, Prof. Joe M. Regenstein answered the questions that the teachers and students had come across during the journal submission, and they had a hot on-site discussion.
In the afternoon, Prof. Joe M. Regenstein delivered a report on a research topic “the comprehensive utilization of fish byproducts”. At first, he introduced the traditional processing methods of byproducts and the relevant products, and put forward products design ideas according to the composition characteristics of fish body. Then, from the perspective of resource utilization, he proposed a processing method of extracting effective components and improving the utilization of byproducts to protect the environment. He believes that food science researchers need to not only understand domestic markets and regulations, but also pay attention to the needs of the international market, which are very important for global market extension. Later, Prof. Joe M. Regenstein shared the creative idea of “inflatable pouch”.
At the end of the lecture, Prof. Joe M. Regenstein, together with teachers and students, had a lively discussion on the optimization of processing technology for fish byproducts in industrial production.

http://news.hzau.edu.cn/2018/0424/51817.shtml
Translator: Zhang Kaili
Supervisor: Pan Buhan