Symposium on Carbohydrate Function and Nutrition was held at college of Food Science and Engineering in South China University of Technology on May 18th. The meeting invited Professor Bruce Hamaker and Professor Osvaldo Campanella from Purdue University, Professor Sushil Dhital from University of Queensland, Professor Xiao Jianbo from University of Macao and other well-known experts. The meeting was presided over by Professor Yu Long, President of China and Singapore joint international research institute.
At the beginning of the meeting, Professor ZengXinan, the dean of college of Food Science and Engineering, gave a warm welcome to the experts on behalf of the college, and briefly introduced the relevant situation of school and college. Then, Professor Bruce Hamaker and Professor Osvaldo Campanella introduced the function and nutrition of carbohydrate and gave a detailed introduction on how carbohydrates affect human intestinal health. Professor Xiao Jianbo explained the nutrition of polyphenols to students. All the students took the opportunity to ask questions, and the professors patiently answered.
In the afternoon, Professor Guo Qingbin gave a detailed description of the relationship between the structure and function of ghatti gum, then professor Sushil Dhital introduced the interactions between α-amylase and hydrocolloids modulate the in-vitro glycaemic response. The last presentation was given by Li Yanyan professor, she described how temperature regulated lipids metabolism in Francisella in detail.
Food nutrition and health is currently a hot topic in the field of food research at home and abroad, at the meeting, all the professor's interpreted the definition of nutrition and health from their own aspects. After these presentations, all the professors answered the students’ questions, discussed the existing problems of present food research, and gave their advices and some skills about how to deal with the difficulties during the research. The meeting provides an excellent opportunity to communicate with well-known experts in food field.(By Shaokang Wang/Chenchen Jia)
