关于举行2018年第三届现代食品工程国际研讨会的通知,Engelsen教授学术报告的通知

报 告 人: Prof.Søren Balling Engelsen, University of Copenhagen
报告题目1:Applications of NIR spectroscopy and chemometrics in food
science and industry时 间: 2018年11月12日(星期一)上午10:00-11:00地
点: 大学城校区B8-235会议室报告题目2:Applications of hyperspectral
imaging and chemometrics in food science and industry时
间:2018年11月15日(星期四)下午3:00-4:00地
点:13号楼食品学院东糖厅欢迎广大师生前往。食品科学与工程学院2018年11月8日报告人简介:Since
2001 Prof. Søren Balling Engelsen has been the head of the Spectroscopy
& Chemometrics research group – now approximately 40 persons. The
sections key competences are in a wide range of spectroscopic techniques
and advanced chemometrics applied to industrial and academic research
for food and health. The Spectroscopy & Chemometrics group is a dynamic
and creative team with involvement in a wide range of inter-disciplinary
applications.Primary fields of researchDevelopment and application of
high-throughput quantitative spectroscopy (NIR and NMR) for biological
samples in quality control, process analytical technology, foodomics and
metabolomics.Development and application of chemometric methods for
exploring and analyzing spectroscopic data.Carbohydrate structure,
dynamics, hydration and functionality as studied by spectroscopy and
molecular modelling.附件:无

广大师生:
为促进食品科学与工程技术的发展,增进食品工程领域学者之间的交流,分享食品工程研究最新研究进展,我校定于11月12日举行2018年第三届现代食品工程国际研讨会(3rd
International Symposium on Contemporary Food
Engineering)。会议由食品科学与工程学院和现代食品工程研究中心具体承办。会议主题:现代食品工程新技术、新理论、新装备(光谱成像、SERS技术、新型冷冻技术、微波食品、低温等离子体保鲜技术、微流控技术、碳量子点及纳米技术等)。会议时间:2018年11月12日(星期一)9:00-18:00会议地点:华南理工大学大学城校区B8栋-235学术报告厅会议议程:

Monday, 12thNovember 2018AM

Venue: Room 235 (2nd F), B8 Building, SCUT

7:30-9:00

Registration

Venue: Room 235 (2nd F), B8 Building, SCUT

9:00-9:10

Opening Ceremony

Moderator: Dr. Jun-Hu Cheng

Opening AddressChairman:Prof. Da-Wen Sun

9:10-9:20

Visiting Professor Appointment

9:20-9:25

Group Photo

9:25-11:55

Chair:Prof. Søren Balling Engelsen and Prof. Xuqiao Feng

9:25-9:55

Prof. Kevin M. KeenerDepartment of Food Science and Human Nutrition,
Iowa State University, USATitle: Controlling Listeria monocytogenes in
soft cheese (Queso Fresco) with high voltage atmospheric cold plasma
(HVACP) treatment

9:55-10:25

Prof. Søren Balling EngelsenChemometrics and Analytical Technology,
University of Copenhagen, DenmarkTitle:Applications of near infrared
spectroscopy and chemometrics in food science and industry

10:25-10:35

Coffee break

10:35-11:05

Prof. ShujunWangState Key Laboratory of Food Nutrition & Safety,Tianjin
University of Science and TechnologyTitle: Interaction between starch,
protein and lipid during food processing

11:05-11:35

Prof. Yejun HanInstitute of Process Engineering, Chinese Academy of
Sciences, ChinaTitle: Biosynthesis of value-added products through
microbial and enzymatic catalysis

11:35-11:55

Dr. Zhiming GuoSchool of Food and Biological Engineering, Jiangsu
University, ChinaTitle: Applications of spectroscopic and imaging
techniques for fruit quality and safety evaluation and inspection

12:00-13:30

Lunch

澳门新葡亰,Venue: the First Dining Hall(4th Floor), SCUT

Monday, 12thNovember 2018 PM

Venue: Room 235 (2nd F), B8 Building, SCUT

14:00-15:50

Chair:Kevin M. Keener and Prof. Shujun Wang

14:00-14:30

Prof. Xuqiao FengCollege of Food Science and Technology, Bohai
University, ChinaTitle: New concept of food safety

14:30-15:00

Prof.Jaebum ChooBionano Engineering, Hanyang University, South
KoreaTitle: Development of SERS-based assay platforms for highly
sensitive biomarker detection

15:00-15:30

Prof.Shuangquan ShaoTechnical Institute of Physics and Chemistry,Chinese
Academy of Sciences, ChinaTitle:Quick freezing of food at ultra-low
temperature

15:30-15:50

Dr. Shuxiang FanBeijing Research Center of Intelligent Equipment for
Agriculture, ChinaTitle:Nondestructive evaluation of fruit internal and
external qualities using hyperspectral imaging and NIR technologies

15:50-16:00

Coffee break

16:00-18:00

Chair:Prof. Jaebum Choo and Prof. Yejun Han

16:00-16:20

Dr. Jing PengCollege of Food Science and Technology,Nanjing Agricultural
University, ChinaTitle: Thermal inactivation kinetics of
Clsotridiumsporogenous spores in braised sauce beef: Effect of oil
addition

16:20-16:40

Dr. Yonghuan YunCollege of Food Science and Technology,Hainan
University, ChinaTitle:Variable selection in near infrared spectroscopy
based on model population analysis

16:40-17:00

Gaige Deng (Ph.D student)School of Agriculture,Ningxia University, China
Title: Design and experiment of synchronization actuator system based on
electromagnetism for fresh jujube classifier

17:00-17:20

Hui Yu (Master student) College of Food Engineering and
Biotechnology,Tianjin University of Science and Technology, ChinaTitle:
Effect of ultrasound-annealing treatment on the structure and
physicochemical properties of sweet potato starch

17:20-17:40

Flora-Glad ChizobaEkezie (Ph.D student) School of Food Science and
Engineering, South China University of Technology, ChinaTitle: Effect of
atmospheric pressure plasma jet on the conformation and physiochemical
properties of myofibrillar proteins from King Prawn
(Litopenaeusvannemei)

17:40-18:00

Abid Hussain (Ph.D student) School of Food Science and Engineering,
South China University of Technology, ChinaTitle: SERS detection of urea
and ammonium.sulphate adulteration in milk with coffee ring effect

18:00-19:30

Dinner

Venue: the First Dining Hall(4th Floor)

食品科学与工程学院2018年11月8日附件:无

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