Date: Oct.15, 14:00-18:00, 2016

Place: Dongtang Hall, Room 219, Building 13 (Food Building), Wushan Campus, SCUT

Chairman: Prof. Xin-An Zeng

Invited Speakers:

14:00-14:30  Prof. Charles Brennan, Lincoln University, New Zealand

Topic: The use of non-thermal processing in creating safe, secure and nutritious foods for the consumer

14:30-15:00  Prof. Giancarlo Colelli, University of Foggia, Italy

Topic: Innovative approaches to predict quality and estimate shelf-life of fresh-cut produce

15:00-15:30  Prof. De-Ming Gong, University of Auckland, New Zealand

Topic: Introducing the research of plant functional foods in New Zealand

15:30-16:00  Prof. Bian-Sheng Li, SCUT

Topic: The application of high pressure on food processing

16:00-16:30  Prof. Xin-An Zeng, SCUT

Topic: Enhance extraction of bioactive compounds from plant tissue by pulsed electric field (PEF)

16:30-17:00  Dr. Jun-Hu Cheng, SCUT

Topic: Hyperspectral imaging with chemometrics analysis for prediction and visualization of fish freshness

17:00-18:00  Discussion