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 Shahidi,Professor
University Research Professor in Biochemistry,Memorial University of Newfoundland, Canada
Kevin Croft,Professor
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 Ashokkuma,Professor
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 Engineering,South 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 Shahidi,Professor
University Research Professor in Biochemistry,Memorial University of Newfoundland, Canada
Kevin Croft,Professor
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 Lincoln, New Zealand
Roman Buckow, Ph.D
Research Group Leader, Food Transformation Group, Commonwealth Scientific and Industrial Research Organization, Australia
Muthupandian Ashokkuma,Professor
School of Chemistry, Melbourne University, Australia
Hosahalli Ramaswamy,Professor,
Department of Food Science, McGill University,Canada
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
1、Conference 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.