2017 International Nonthermal Food Processing and Nutrition Symposium
 
time: 2017-11-02

Innovative technologies using nonthermal methods for food processing are of immense importance globally. The application of ultra-high static pressure, irradiation, pulsed electric field, ultrasonic and high density nonthermal technologies have been well developed and commercialized. The advantages of low temperature processing, high efficiency and maximum nutrients reservation are attracting considerable attention in food science and industry.

The first three symposiums have been successfully held in Beijing jointly hosted by Chinese Institute of Food Science and Technology (CIFST) and China Agricultural University (CAU). The success of these international symposiums has had a huge influence in the industry and the international community. This year, the fourth symposium will be jointly held withFood Nutrition and Human Health Innovation Base Annual Meeting, hosted by South China University of Technology (SCUT), which is located in the beautiful city of Guangzhou, China. Warmly welcome colleagues and friendsworldwide to attend this symposium.

  

Schedule

Nov.26th, 2017Registration

Nov.27th to 28th 2017Main and Branch Meeting

Venue

Guangzhou Honder International Hotel,http://www.honderhotel.cn/

Accommodation fees: about 518 yuanRMB /day for standard room

Hosts

South China University of Technology

State Administration of Foreign Experts Affairs PR China

Branch of Food Nonthermal Processing, Chinese Institute of Food Science and Technology

Organizers

South China University of Technology

Sino-Singapore International Joint Research Institute

Research Institute for Food Nutrition and Human Health under Project 111

Co-sponsors

The International Union of Food Science and Technology (IUFoST)

China Agricultural University

Zhejiang University

Jiangnan University

Jiangsu University

Institute of Food Science and Technology CAAS

Sericultural & Agri-Food Research Institute GAAS

Guangzhou City Association for Science and Technology

Sponsoring Journal

Journal of Food Processing and Preservation

Themes of the symposium

Theme 1FoodNonthermal Processing Technologies and Equipments

Theme 2The Food Nutrition and Functional Health Food

Theme 3Other related topics

Main programmes

27th November

8:30-9:00 Opening ceremony

9:00-12:20 Invited keynote speeches

12:20-13:30Lunch

13:30-18:00 Section symposiums

28thNovember

8:30-11:30Forum for Graduate Students

11:30-12:00 Close ceremony

AfternoonTour of SCUT research centers on food science

Conference Organization

1.Scientific Committee

R. Paul Singh, Professor

Department of Food Science and Technology, University of California - Davis

Fereidoon ShahidiProfessor

University Research Professor in BiochemistryMemorial University of Newfoundland, Canada

Kevin CroftProfessor

School of Biomedical Science, University of Western Australia

Min Yao, Professor

Faculty of Advanced Life Science, Hokkaido University, Japan

Shinji Yamasaki, Professor

Department of Veterinary Science, Osaka Prefecture University, Japan

Joshua Gendron, Professor

Department of Molecular, Cellular, and Developmental Biology, Yale University, USA

Frank Hollmann , Professor

Department of Biotechnology,Delft University of Technology, Netherlands

Charles Brennan, Professor

DirectorCentre of the Food Research and Innovation, University of Lincoln New Zealand

Roman Buckow, Ph.D

Research Group Leader, Food Transformation Group, Commonwealth Scientific and Industrial Research Organization, Australia

Michael Ganzle, Professor

University of Alberta, Canada

Muthupandian AshokkumaProfessor

School of Chemistry, Melbourne University, Australia

Tony Jin, Ph.D

Research Food Technologist. Eastern Regional Research Center Agricultural Research Service, USDA,USA

Carmen Moraru, Associate Professor

Department of Food Science, Cornell University, United States

Indrawati Oey, Professor

Head ofFood Science Department, University of Otago, New Zealand

Jiyong Park, Professor

Department of Biotechnology,Yonsei University,Korea

Hosahalli Ramasway, Professor

Department of Food Science and Agriculture Chemistry Macdonald College, McGill University, Canada

Barbosa-Canovas, Gustavo Victor,Professor

Washington State University

John Shi, Ph. D, Senior Research Scientist

Guelph Research and Development Center,Agriculture and Agri-Food Canada

Sudhir Sastry, Professor

Department of Food, Agriculture and Biological Engineering, The Ohio State University, USA

Jason Wan, Professor

Department of Food Science and Nutrition, Illinois Institute of Technology, USA

William Chen, Professor

Director, Nanyang Scholarship Programme in Food Science and Technology, Nanyang Technological University, Singapore

Xiaosong Hu, Professor

Dean, College of Food Science& Nutritional Engineering,China Agricultural University,China

Xiaojun Liao, Professor

Deputy Dean,College of Food Science & Nutritional Engineering, China Agricultural University,

China

Ruijing Yang, Professor

School of Food Science and Technology,Jiangnan University,China

Haile Ma, Professor

Dean, School of Food and Biological Engineering,Jiangsu University,China

Donghong Liu, Professor

Executive Director,Fuli Institute of Food Science,Zhejiang University,China

MoumingZhao, Professor

Schoolof Food Science and Engineering, South China University of Technology, China

Xiong Fu, Professor

Executive Director,Graduate School, South China University of Technology,China

Xin-An Zeng, Professor

Dean, School of Food Science and Engineering, South China University of Technology, China

Bian-sheng Li, Professor

Schoolof Food Science and Engineering, South China University of Technology, China

  

2.Organizing Committee

Chair:Mouming Zhao, Professor,School of Food Science and EngineeringSouth China University of Technology

Co-chair: Xin-An Zeng , Professor

Dean,School of Food Science and Engineering, South China University of Technology

Xiaojun Liao, Professor

Deputy Dean,Collegeof Food Science& Nutritional Engineering, China Agricultural University

Secretary general:Jiaoyan Ren, Professor

School of Food Science and Engineering, South China University of Technology

  

Committee Members

Yonghua Wang, Professor

Deputy Dean, Schoolof Food Science and Engineering, South China University of Technology

Long Yu, Professor

Executive Director, International Joint Research Institute of China and Singapore

Donghong Liu, Professor

Fuli Institute of Food Science,Zhejiang University

Haile Ma, Professor

Dean, School of Food and Biological Engineering,Jiangsu University

Ruijing Yang, Professor

School of Food Science and Technology,Jiangnan University

Dequan Zhang, Researcher

Institute of Agricultural Products Processing, The Chinese Academy of Agricultural Sciences

Yujuan Xu, Researcher

Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences

Invited Speakers

R.PaulSingh,Professor

Department of Food Science and Technology, University of California - Davis

Fereidoon ShahidiProfessor

University Research Professor in BiochemistryMemorial University of Newfoundland, Canada

Kevin CroftProfessor

School of Biomedical Science, University of Western Australia

MinYao, Professor

Faculty of Advanced Life Science, Hokkaido University, Japan

ShinjiYamasaki, Professor

Department of Veterinary Science, Osaka Prefecture University, Japan

Frank Hollmann, Professor

Department of Biotechnology,Delft University of Technology, Netherlands

Charles Brennan, Professor

Director, Centre of the Food Research and Innovation, University of LincolnNew Zealand

Roman Buckow, Ph.D

Research Group Leader, Food Transformation Group, Commonwealth Scientific and Industrial Research Organization, Australia

Muthupandian AshokkumaProfessor

School of Chemistry, Melbourne University, Australia

Hosahalli RamaswamyProfessor,

Department of Food Science, McGill UniversityCanada

Tony Jin, Ph.D

Research Food Technologist, Eastern Regional Research Center Agricultural Research Service, United States Department of Agriculture, USA

Sudhir Sastry, Professor

Department ofFood, Agricultureand Biological Engineering,TheOhio State University,United States

John Shi, Ph. D, Senior Research Scientist

Guelph Research and Development Center,Agriculture and Agri-Food Canada

William Chen, Professor

Director, Nanyang Scholarship Programme in Food Science and Technology, Nanyang Technological University, Singapore

Mouming Zhao, Professor

Schoolof Food Science and Engineering, South China University of Technology

Xiaosong Hu, Professor

Dean, College of Food Science & Nutritional Engineering,China Agricultural University

Xiaojun Liao, Professor

Deputy Dean,College of Food Science & Nutritional Engineering, China Agricultural University

Wei Zhao, Professor

School of Food Science andTechnology,Jiangnan University

Donghong Liu, Professor

Fuli Institute of Food Science,Zhejiang University

Haile Ma, Professor

Dean, School of Food and Biological Engineering,Jiangsu University

Long Yu, Professor

Executive Director, International Joint Research Institute

Jun Wang, Professor

School of Medicine,South China University of Technology;

The Winner of The National Science Fund for Distinguished Young Scholars

Lei Shi, Professor

Dean,Institute of Food Safety and Nutrition,Ji'nan University, The Recruitment Program of Global Experts

Xin-An Zeng, Professor

Dean,School of Food Science and Engineering, South China University of Technology

 Conference Registration and Fees

1Conference Registration

Before Oct.30th ,2017 :On behalf of the domestic:1800RMB

Foreign representative:350 dollars

Student representative:1000RMB

After Oct 30th ,2017 :On behalf of the domestic:2000RMB

Foreign representative:400 dollars

Student representative:1200RMB

  

2 The registrationwebsite andsubmitting abstracts

Please register through the web:http://www.nonthermal2017.org.cn/

All abstracts and full papers will be collected in the symposium. About 30selected papers will be invited to submit full length papers to the Journal of Food Processing and Preservation or International Journal of Food Science and Technology, to be printed in a special issue of the Journal after regular peer-review.