[90th Anniversary Celebration] AAU Hosted the 10th International Symposium of Food Science
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From August 2nd to 3rd, the 10th International Symposium of Food Science was held at Hefei Fengda International Hotel. More than 1900 experts in the food science field at home and abroad attended the symposium, which was hosted by School of Tea and Food Science and the State Key Laboratory of Tea Plant Biology and Utilization of AAU, co-sponsored by Beijing Food Science Research Institute, journal of Food Science, journal of Food Science and Food Science and Human Wellness,  International Association for Cereal Science and Technology ICC, School of Biological and Food Engineering of Hefei University of Technology, School of Food Science and Engineering of Nanjing University of Finance and Economics and CAFS, and strongly supported by American Association of Cereal Chemists International (AACCI) and several chief editors of leading SCI journals in the international food science research.

Professor Wang Shouwei, President of Beijing Academy of Food Sciences, Director of Magazine China Food, and Director of China Meat Products Research Center, delivered the opening remarks.

Professor Wan Xiaochun, Director of Science and Technology Department of Anhui Province and Director of the State Key Laboratory of Tea Biology and Resource Utilization of AAU, attended the opening ceremony and delivered a speech. He pointed out that in recent years, China’s food industry has achieved sustained and rapid development, the research and development of food science and technology has been continuously enhanced, the level of basic research has been significantly improved, which reduced the overall gap with the world’s advanced countries and enhanced our supporting ability for industrial development. He highly praised the International Symposium and encouraged it to be constantly held with a view to making greater contributions to the sustainable and healthy development of China’s food industry.

 

 

Professor Cheng Beijiu, President of AAU, made a welcome speech on behalf of the host organizers. He pointed out that for a long time, food and agricultural products processing industries were weak points of agricultural industrialization in Anhui Province, and thus the “three rural issues” focused on the development of the technology-supported agricultural products processing industry, extension of agricultural industrial chain, and the increase of the added value of agricultural products, in order to shake off poverty and increase farmers’ income. The discipline of Food Science of AAU, as the permanent member of the Cooperation Committee of Food Science and Engineering Professionals in Anhui regular undergraduate colleges, specialized in the research of grain and oil processing and starch science, animal-derived food processing, fruits and vegetables storage and processing, food nutrition and health, food quality and safety. He hoped to strengthen exchanges and cooperation with the food science and technology communities at home and abroad through this International Symposium, and enhance the innovation capability and upgrade the industrial level of food science and technology in Anhui Province.

Professor Liang Liang, President of Hefei University of Technology, and Professor Qiu Weifen, Vice President of Nanjing University of Finance and Economics, delivered speeches on behalf of the co-organizers at the symposium.


The symposium has covered 7 comprehensive speeches, 3 special sessions, 16 sub-forums, which are nearly 300 reports in total. Professor Wan Xiaochun made a keynote speech entitled “Drawing a Sketch of the Tea Tree Genomic Sequence, Analyzing the Tea Tree Genome and Tea Quality Evolution”. Nearly 100 teachers and students from School of Tea and Food Science attended the meeting. Among them, Zhang Zhengzhu, Liang Jin, Wang Yijun, Huang Jinbao, Xu Na, Feng Zhihui, Xu Yu and Yang Liping participated in the communication. More than 30 teachers and students volunteered in the reception.


During the symposium, Academician of International Academy of Food Sciences, Editor-in-Chief of Journal of Food Science, and Professor Xiong Youling, a Changjiang Scholar, were invited to give lectures. Nearly 100 experts and scholars from the Agricultural Products Processing Institute of China Academy of Agricultural Sciences, Jiangnan University, Nanjing University of Finance and Economics, and Nanjing Agricultural University, etc. were invited to visit our university.

The 10th International Symposium of Food Science is one of the important academic activities to celebrate the 90th anniversary of our university. It is also the first time for us to undertake international academic exchange activity on food science.

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