“生命科学与食品科学的交叉研究”国际研讨会

Symposium Program (tentative)
Time Content Location
October 12 Registration Crowne Plaza Fuzhou Riverside
14:00-21:00 Registration Crowne Plaza Fuzhou Riverside
October 13 Registration & Presentation Yi-Shan Hotel
8:00-9:00 Registration Lobby of Yi-Shan Hotel
9:00-9:30 Opening Ceremony International Hall, Yi-Shan Hotel
9:30-10:00

Food for Health:Chance and Challenge

Speaker: Geoffrey Campbell-Platt,Editor-in-chief of Food Control, Former president of IUFoST, Professor Emeritus, University of Reading
10:00-10:30 Tea break and Poster
10:30-11:00

Texture Design of elderly Food

Speaker: Katsuyoshi Nishinari,Professor Emeritus, Osaka City University. Associate editor and former Editor-in-chief, Food Hydrocolloids
11:00-11:30

New Concept of Food Derived Bioactive Peptides Toward Improving Gastrointestinal Chronic Inflammation

Speaker: Yoshinori MINE,Professor of Department of Food Science, University of Guelph, Canada, Associate Editor for Journal of Agricultural and Food Chemistry since 2010
11:30-12:00

Can Our Senses Improve Food Choices?

Speaker: Herbert Stone,past President of IFT, Scientific Editor and Associate Editor for the Journal of Food Science, mentor in Food Science and Nutrition at the Stanford University Graduate School of Business
12:00-13:30 Lunch Cafeteria, Yi-Shan Hotel
13:30-14:00

Education of Food Science and Technology is the Cornerstone to Building Healthy Lives

Speaker: Judith Meech, past general secretary of IUFoST Fellow of the International Academy of Food Science and Technology
International Hall, Yi-Shan Hotel
14:00-14:30

Direct effect of Food on Human body

Speaker: Professor Pingfan Rao,Former president of IUFoST,Editor-in-Chief, NPJ Science of Food
14:30-15:00

Preparation of Long Life (LL) Egg Yolk Liquid and Its Application

Speaker: Hajime Hatta,Professor of Kyoto Women's University,chairman of the International Egg Symposium in KYOTO 2018
15:00-15:30 Tea break and Poster
15:30-16:00

We are what we eat

Speaker: Dr Gerald Moy,Former GEMS/Food Manager,Department of Food Safety and Zoonoses,WHO
International Hall, Yi-Shan Hotel
16:00-16:30

Powerful approaches for the elucidation of the absorption, metabolism, and transportation of food-derived bioactive peptides

Speaker: Kenji Sato,Professor of Kyoto University,chairperson of ISNFF 2019
16:30-16:50

Anti-inflammatory and anti-allergic activities of tuna by-product hydrolysates

Speaker: Worrapanitch chansuwan,Researcher of Interdisciplinary Graduate School of Nutraceutical and Functional Food, Prince of Songkhla University
16:50-17:10

In Vivo bioactivities of oral administration of superoxide dismutase and its possible mechanism

Speaker: Shutao Liu,Professor and director of Institute of Biotechnology, Fuzhou University
17:10-17:30

Black garlic and health

Speaker: Hao Jing,Professor, China Agricultural University
17:30-17:50

Taurine and lipid metabolism (tentative)

Speaker: Wen Chen,Beijing Union University
17:50-18:20 Discussion
18:30 Banquet Yi-Shan Hotel
October 14 Presentation and Round table discussion
9:00-9:30

TBD

Speaker: Gangqiang Ding,Director of National Institute of Nutrition and Health, Chinese CDC
International Hall, Yi-Shan Hotel
10:00-10:20

Thermally-induced Whey Protein Isolate-Daidzein co-assemblies: protein- based nanocomplexes as an inhibitor of precipitation /crystallization for hydrophobic drug

Speaker: Fang Zhang, Fuzhou University
10:20-10:40

Degradation of plant cell wall for native components

Speaker: Chen Zhang,Associate professor of Fuzhou University
10:40-11:00 Tea break and Poster
11:00-11:20

Regulation on the voltage of meridian by Cordyceps and Ganoderma lucidum (tentative)

Speaker: Jingke Guo,Lecturer of Zhejiang Gongshang University
International Hall, Yi-Shan Hotel
11:20-11:40

Tea-the Nano Solution for Physical and Mental Health

Speaker: Lijing Ke,associate professor of Zhejiang Gongshang University
11:40-12:00

Harvesting bioactive nanoparticles from household cooking of soup (tentative)

Speaker: Guanzhen Gao,Lecturer of Zhejiang Gongshang University
12:00-13:30 Lunch Cafeteria, Yi-Shan Hotel
14:00-17:30 Round table discussion for the topic of Food for Health: the Chance and Challenge Participants: Judith Meech, Geoffrey Campbell-Platt, Herbert Stone, Gerald Moy, Katsuyoshi Nishinari, Song Miao, Worrapanitch chansuwan,Hao Jing,Wen Chen,Xiuyun Ye,Pingfan Rao, Shutao Liu, Shaoyun Wang, Jianwu Zhou, Lijing Ke, Chen Zhang,Jingke Guo,Guanzhen Gao,and all interested participants Seminar Room, Crowne Plaza Fuzhou Riverside
18:00 Dinner
October 15 Departure