关于举行2018年第三届现代食品工程国际研讨会的通知,关于举办功能碳水化合物学术研讨会的通知

澳门新葡亰,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:

一、会议时间2018年12月19日(星期三)上午9:00-11:30,下午14:00-16:40二、会议地点华南理工大学食品科学与工程学院13号楼东糖厅三、会议内容

Monday, 12thNovember 2018AM

No. Speaker &Presentation Title
1 Digestibility of starch and its effect to healthProf. Jay-lin Jane, Iowa StateUniversity, USA
2 Functional materials from starch-guest inclusion complexesProf. Gregory R. Ziegler, Penn StateUniversity, USA
3 Non-digestible polysaccharides as potential prebiotics: Recent development and future perspectivesProf.Peter C.K. Cheung, The Chinese University of Hong Kong
4 Effect of lipids on starch digestibility and physical properties of rice starch and rice flourDr. RungtiwaWongsagonsup, Mahidol University, Thailand
5 Molecular fragmentation of selected amylopectins: Perhaps the perfect strategy for creating structurally driven slowly digestible starch in fully gelatinized materialDr. Mario Martinez, University of Guelph, Canada
6 Prebiotics and dietary fibers from by-products and its gut fermentationDr. SantadWichienchot, Prince of Songkla University, Thailand
7 Interaction between polyphenol and proteinDr. Jian-Bo Xiao, University of Macau
8 Plant cell wall polysaccharide biosynthesis and dietary fiberDr. Wei Zeng, Zhejiang A & F University
9 Effects of dietary fibers on human gut microbiota: implications of in vitro fermentationDr. Tingting Chen, Nanchang University

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

欢迎广大师生前往参加交流!食品科学与工程学院2018年12月18日报告人简介1.
Jay-lin Jane, Ph.D.Dr. Jay-lin Jane is a Charles F. Curtiss
Distinguished Professor, in the Department of Food Science and Human
Nutrition, Iowa State University. Dr. Janes primary research interests
are in starch structures, properties, applications, effects of resistant
starch on health, and biopolymers. She has published 215 referred
publications and 10 patents, with 10,000 citations and an h-index 53.
She received numerous awards, including the Alsberg-French-Schoch Award,
the highest award for starch research, and a Fellow Award from the
American Association of Cereal Chemists International, and the
Distinguished Faculty Award from Iowa State University.2. Gregory R.
Ziegler, Ph.D.Dr. Gregory R. Ziegler is a Professor in Food Science at
Penn State University. Dr. Ziegler earned his Ph.D. in Food Engineering
from Cornell University. His research focuses on physical properties and
processing of polymeric and particulate foods, with an emphasis on
starchy, chocolate and confectionery product. He is a member of the
Editorial Board of Carbohydrate Polymers, and a fellow of the Institute
of Food Technologists. He has published more than 200 papers in
highly-respected journals with 4600 citations.3. Peter C.K. Cheung,
Ph.D.Dr. Peter C.K. Cheung is a Professor in Life Science at The Chinese
University of Hong Kong. He earned his Ph.D. from University of New
South Wales. His research interests focus on structure-function of cell
wall polysaccharides; bioactive substances from mushroom and edible
fungi; chemical properties and biological functions of dietary fiber;
prebiotics, probiotics and gut microbiome. He is an Associate Editor of
the Bioactive Carbohydrates and Dietary Fibre, and a member of the
Advisory Board of Journal of Agricultural and Food Chemistry.4.
RungtiwaWongsagonsup, Ph.D.Dr. RungtiwaWongsagonsup is an Assistant
Professor at Division of Food Technology, Mahidol University, Thailand.
She earned his Ph.D. from Mahidol University, and worked as postdoc at
Iowa State University from 2007 to 2009. Her research interests include
starch processing, modification by physical, enzymatic and chemical
methods and its application in food products; resistant starch and its
health benefits.5. Mario M. Martinez, Ph.D.Dr. Martinez research focuses
on fundamental research to practical applications of edible plant
tissues and resorts to physical, chemical and biological concepts to
extend the use of plant-based ingredients as related to practical uses
and healthy eating. Dr. Martinez was a Postdoctoral Research Associate
on Carbohydrate Physical Chemistry and Digestion at the Whistler Center
for Carbohydrate Research, Purdue University (USA). He is the head of
the Food Innovation, Structure and Health lab at the University of
Guelphs School of Engineering and his research program is performed
collaboratively with the Food Science Department. He has publishes 43
journal papers, 2 book chapters and presented his research in more than
50 conferences around the world.6. SantadWichienchot, Ph.D.Dr.
SantadWichienchot is director of Interdisciplinary Graduate School of
Nutraceutical and Functional Food (IGS-NFF) at Prince of Songkla
University (PSU), Thailand. His research focuses on prebiotics,
probiotics, gut health and functional foods. He published book chapters
entitled Prebiotics and dietary fibers from food processing by-products
and Sustainability of nutraceuticals and functional foods in John Wiley
& Sons, Inc.7. Jian-Bo Xiao, Ph.D.Dr. Jian-Bo Xiao received his
doctorate degree in nutrition from Okayama Prefectural University in
2009 and worked at the University of Würzburg in Germany from 2013 to

7:30-9:00

  1. He is currently a Professor at the University of Macau. He is
    mainly engaged in research on the nutrition and function of dietary
    polyphenols. In 2016 and 2017, he was selected as the global
    high-citation scientist (Agricultural field).8. Wei Zeng, Ph.D.Dr. Wei
    Zeng received his PhD at Ohio University in 2009 and then worked with
    Professor Tony Bacic in the ARC Centre of Excellence of Plant Cell Wall,
    Melbourne University. Currently Dr. Zeng is a principle investigator of
    the State Key Laboratory of Subtropical Silviculture, Zhejiang A & F
    University. His research is focused on the cell wall polysaccharide
    biosynthesis and wood formation. 9. Tingting Chen, Ph.D.Dr. Tingting
    Chen received her PhD degree in Food Science from Purdue University in
  2. After that, she has worked as Post-doc with Dr. Liping Zhao at
    Rutgers University. Currently Dr. Chen is working with Dr. Chengmei Liu
    at Nanchang University. Her research interest focuses on dietary fiber
    and its impact on human gut microbiota.附件:无

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

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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