The 11th International Symposium of Food Science
And the 6th Summit Forum of China Food Industry-University-Research Innovation and Development
And the 5th China Food Scientific and Technical Achievements Exhibition
(1st circular)
August 6-7, 2022
Nanjing, Jiangsu, China
Organizers:
Beijing Academy of Food Sciences (BAFS), China
Jiangsu Nanjing National Agricultural High-Tech Industry Demonstration Zone, China
Food Science, China Food Publishing Co., China (Indexed by EI)
Food Science and Human Wellness, China Food Publishing Co., China (Indexed by SCI)
Journal of Future Foods，China Food Publishing Co., China
International Association for Cereal Science and Technology (ICC)
Co-organizers:
College of Food Science & Technology, Nanjing Agricultural University, China
College of Food Science & Engineering, Nanjing University of Finance & Economics, China
Institute of Agro-product Processing, Jiangsu Academy of Agriculture Sciences, China
College of Food and Biological Engineering, Xuzhou University of Technology, China
School of Public Health, Southeast University, China
Supporting Sponsors:
Jiangsu Nanjing National Agricultural High-Tech Industry Demonstration Zone Development Group Co., Ltd., China
"Baima" Future Food Research Institute
American Association of Cereal Chemists International (AACC International)
Chinese American Food Society (CAFS)
Nanjing Nutrition Society
Food Chemistry (Indexed by SCI)
Journal of Agricultural and Food Chemistry (Indexed by SCI)
Food and Bioprocess Technology (Indexed by SCI)
Journal of Food Science (Indexed by SCI)
Journal of Food and Drug Analysis (Indexed by SCI)
Food Research International (Indexed by SCI)
Journal of Food Bioactives
Financial Sponsors:
Beijing Ensoul Tech. Co., Ltd., China
CABIO Biotech (Wuhan) Co., Ltd., China
Thermo Fisher Scientific (China) Inc.
In recent years, food science and technology research and development strength in China has been enhanced, the level of basic research has improved significantly, the overall gap between the research and development capacity of new and high technologies and the world’s advanced level has been narrowed obviously, food technology has obvious effects on industry support. China’s food industry has made a series of breakthroughs in food quality improvement, intelligent manufacturing, precision nutrition, food safety testing, risk assessment, and retrospective warning. Laws and regulations are also constantly revised, providing a solid foundation and a good environment for accelerating industrial upgrading, ensuring food safety, and promoting people’s health. However, facing the increasingly severe situation of resource, energy and environmental constraints, the global food industry has also undergone profound changes, such as more frequent replacement of technology and equipment, more diversified trends in intelligent low-carbon processing and manufacturing, and the product market demand changes rapidly. Innovation drives the global food industry to develop rapidly in the direction of precision nutrition, high technology, intelligence and low carbon. Compared with developed countries, China's food science and technology research and development investment intensity is still insufficient, the basic research of food science is relatively weak, and the core technology and equipment of the industry are still in the stage of "following" and "paralleling". Facing the new demand for structural reforms on the supply side of the food industry, the independent R&D and innovation capabilities of enterprises are obviously insufficient, the problems of low value and homogeneity of products are serious, and the international competitiveness is still weak.
In order to further study the basic theories of scientific and technological innovation in the food industry, ensure food quality and safety, develop foods with nutrition and health functions, promote the progress of food science research, and better safeguard human health and improve the quality of life, on the basis of successful holding of the past ten international symposiums of Food Science, four international symposiums of Food Science and Human Wellness and more than 20 food thematic symposiums，Beijing Academy of Food Sciences and China Food Publishing Co., Food Science, Food Science and Human Wellness will be jointly organized “The 11th International Symposium of Food Science” with Jiangsu Nanjing National Agricultural High-Tech Industry Demonstration Zone, International Association for Cereal Science and Technology (ICC), Nanjing Agricultural University, Nanjing University of Finance & Economics, Jiangsu Academy of Agricultural Sciences, Xuzhou University of Technology and School of Public Health of Southeast University, “ The 6th China Food Industry-University-Research Innovation Development Summit Forum” and “The 5th China Food Science and Technology Achievements Exhibition” will be held at the same time.
The conference continued to receive strong support from the American Society of International Cereal Chemists (AACCI), the Chinese American Food Society (CAFS) and the editor-in-chiefs of many famous SCI journals in the international food field. This annual meeting is guided by the current food technology development trend and the key scientific and technological needs of the food industry development. It will conduct in-depth discussions on the basic theories of the food industry scientific and technological innovation in response to the major scientific and technological issues facing the development of the food industry, exchange and learn from foreign experience. Provide new ideas for the vast number of scientific researchers and producers, and point out the direction of development.
This conference sincerely invites experts, scholars, and entrepreneurs engaged in food science research from universities, research institutes, food companies and other units at home and abroad to conduct in-depth exchanges and promotion of achievements; also provides a platform for food enterprises and instrument vendors to exhibit and seek scientific and technological cooperation. The conference lasts for 2 days and is tentatively scheduled for August 6-7, 2022. Location: Nanjing, Jiangsu, China.
The papers of the delegates who have passed the review will be priority published in the normal issues of Food Science (Indexed by EI), Food Science and Human Wellness (Indexed by SCI), Journal of Future Foods, Meat Research , and Journal of Dairy Science and Technology . Relevant experts, scholars, and entrepreneurs are welcome to participate in this international seminar, and actively submit papers and exhibits.
Symposium Content
Conference report: Research on the basic theory of technology innovation in food industry
Sub-forum topics:
1) High-tech and future food
(1)
Superfine grinding and microencapsulation technology, bulking and extruding
technology, separation technology, new sterilization technology, drying
technology, nano-processing technology, artificial meat technology, etc.
(2) Digital intelligent connected manufacturing, molecular food manufacturing,
moderate minimum processing and non-thermal manufacturing, cloud technology and
"Internet plus" and 3D manufacturing and other food intelligent
manufacturing theories and new technologies
(3) The application of blockchain and other modern information technologies in
the food industry
2) Food biochemistry, biological manufacturing and omics technology
(1)
Biochemical and metabolic research on carbohydrates, proteins and peptides,
enzymes, lipids, and phytochemicals
(2) Application of genetic engineering, cell engineering, fermentation
engineering, enzyme engineering, protein engineering and downstream technique
of biotechnology in the food industry
(3) Human genomics, gut microbial metagenomics, nutritionomics and metabonomics
technology
3) Agricultural product storage, processing and quality control
(1)
Control of physiological and disease of postharvest fruits and vegetables
(2) New technology for storage and packaging of fruits and vegetables
(3) Research and development of fruit and vegetable preservatives
(4) New technology for grain storage, quality preservation, freshness
preservation and consumption reduction
(5) Agricultural products processing and quality testing technology
4) Basic theory of traditional brewed and fermented food
(1)
The flavor analysis and quality control of traditional brewing food
(2) Research on the improvement of microbial strains, fermentation mechanism
and scale production of traditional brewing food
(3) Research and development of probiotics, probiotics and new fermented dairy
products
(4) The comprehensive utilization of the by-product, green and efficient
production and sustainable development in the brewing industry
(5) The application of enzyme preparation, food additives and modern high-tech
detection technology in brewing industry
(6) Nutritional function and quality safety evaluation of traditional fermented
food
5) Application foundation of food processing and green manufacturing
(1)
Structural change of the components and quality control mechanism in food
processing
(2) Food flavor characteristics, quality evaluation and processing
applicability
(3) Key technologies for green manufacturing of aquatic animal and poultry
products
(4) Convenient ready-to-eat food and preset prepared food manufacturing key
technologies
(5) Key technologies of food additives and ingredient green manufacturing
6) Food cold-chain logistics
(1)
Quality control in the process of food cold-chain logistics
(2) Food cold chain logistics core technology
(3) “Internet + e-commerce”- the new food logistics technology integration
demonstration
(4) Food intelligent packaging, storage and transportation
7) Food nutrition and health
(1)
Molecular nutrition and clinical nutrition, the composition of biological
activity and its function evaluation
(2) Key innovation technologies of functional food, fortified food and health
food
(3) Manufacturing of special dietary and special nutrition health food for
people working in special environment
(4) Accurate analysis technology of nutritional health food composition and
efficacy evaluation
(5) Quality safety and industry development of dietary foods for special
medical purposes
(6) Intestinal microbiology and immunology
(7) Blood lipid and blood glucose regulation, tumor suppressor, antioxidant and
free radical inhibition
(8) Personalized nutritional foods based on genetic research
8) Food hazards and quality safety
(1)
The mechanism of the formation of hazards and the principle of regulation in
food raw materials and processing
(2) Antibiotic resistance mechanism and propagation rule of foodborne
pathogenic bacteria
(3) Analysis of food pollutant exposure
(4) Basic and common key technologies of food quality and safety
9) Food safety risk assessment and standard
(1)
Toxicological assessment on food hazard
(2) Safety evaluation of new food raw materials, new food additives and new
contact materials
(3) Food allergen and cutting technology of Chinese people
(4) New technology of food safety risk characterization
(5) Food safety standard reassessment study
(6) Research on relevant regulations and standards
10) Food safety inspection and control technology
(1)
New detection technology of pesticide, veterinary drug and heavy metal residue
(2) Key technologies of nondirectional screening and identification of food
hazards
(3) Construction of food safety traceability system and monitor big data cloud
platform
(4) Food adulteration identification technology
11) Specially invited Sub-forum
(1)
Application of intelligent sensory detection and evaluation technology in the
field of food and agricultural products
(2)Modern intelligent sensory equipment promotes the development of food
sensory analysis
12)Special sessions
1)
Young Scientist Session;
2) Doctoral Session;
3) Postgraduate session.
Note：
This annual meeting plans to hold 8 comprehensive topics forums and 21 special topic sub-forums in accordance with the above topics. A total of nearly 330 oral reports will be arranged. At the same time, paper posters will be posted. Interested teachers and graduate students are welcome to apply. The number of places is limited, please register as soon as possible.
Conference Styles
1. Delivering academic presentations by well-known experts and scholars at home and abroad.
2. Participants give presentation on related research results
3. Paper poster exhibition
4.Exhibition of instruments and equipment from participate enterprises.
Language
Chinese + English + simultaneous interpretation
The 6th China Food Industry-University-Research Innovation and Development Summit Forum
The “China Food Industry-University-Research Innovation Development Summit Forum” is co-sponsored by Beijing academy of Food Sciences and FOOD SCIENCE, China Food Publishing Co.. The conference is committed to “promoting the industry-university-research association and establishing a long-term mechanism of industry-university-research association”. And discusses and exchanges on policy trends, technological innovation, the application of new food science and safety technologies in the industry, and new models of scientific research and industrial cooperation in the form of conferences. Strive to build a high-end platform for international exchanges and cooperation in the industry-university-research industry of the Chinese food industry, and comprehensively improve the quality and level of industry-university-research cooperation.
The five previous forums were held in Beijing and Nanjing respectively, with a total of nearly 2,000 participants from universities, research institutes and enterprises all around the country. More than 1,500 scientific research achievements were released at the conference site, and more than 20 categories of new technologies and methods in food processing were involved. All of them had a leading technical level in China, and some of them have reached the international advanced level. Many technical achievements have got the national patents, and have received great attention from colleagues in food industry.
In 2022, the organizer will continue to hold “the 6th Summit Forum of China Food Industry-University-Research Innovation and Development” during the 11th International Symposium of Food Science. At that time, experts from technology development, technology transfer, technical service, technology consulting, and financial services will be invited to make reports, aiming to open up all links of the industry-university-research cooperation chain, realize mutual compensation of advantages in the field of education, talents, science, and technology, and promote joint and coordinated development in the fields of economy, finance, education and science.
The 5th China Food Scientific and Technical Achievements Exhibition
Beijing Academy of Food Sciences and FOOD SCIENCE Editorial Department collected more than 2,000 outstanding scientific research achievements after 5 years of industry-university-research summit forum and 4 years of food Scientific and Technical achievements exhibition, involving more than 20 categories of new food processing technologies and methods. Cooperated with the China Food and Drinks Fair from 2014 to 2017 consecutively, and held the China Food Science and Technology Achievements Exhibition during the China Food and Drinks Fair (Autumn). On-site display achievement results over 100 items, more than 3,000 on-site consultations, more than 1,000 offline consultations after the exhibition, and more than 100 on-site projects reached cooperation. The exhibitors include research and development institutions such as Jiangnan University, Zhejiang University, Chinese academy of agricultural sciences, Nanjing Agricultural University, Sichuan University, Southwest University, BOHAI University. In 2022, the organizer will continue to hold the “the 5th China Food Science and Technology Achievements Exhibition” during the 11th International Symposium of Food Science and will continue to devote greater effort to collect the latest food science and technology achievements. Meanwhile, in order to express encouragement,setting up a food Science and Technology Achievement Award for “Baima Cup”.
Selection of awards
1) Food Science and Technology Achievement Award for “White Horse Cup”
The organizer will continue to devote greater effort to collect the latest food science and technology achievements, and outstanding achievements will be exhibited in “the 5th China Food Science and Technology Achievements Exhibition”. Meanwhile, in order to express encouragement, the conference set up the Food Science and Technology Achievement Award for the “Baima Cup”. Awards setup: 5 first prizes, each of them will be awarded a certificate and 3,000 RMB bonus;10 second prizes, each with a certificate and 2,000 RMB bonus; 15 third prizes with a certificate and 1,000 RMB bonus. Please see the attachment for details of award information.
2) Academic papers and posters award for excellence for “Baima Cup”
The organizer will carry on the evaluation for all posters of academic papers on display before and during the conference. After the conference, the organizer will select the 50 most popular posters based on the results of WeChat, Weibo and website voting, and issue the academic paper poster excellent award certificate for the “Baima Cup”. Please see the attachment for details of the selection method.
3) Talent Award in the field of Food Science for “Academic Rookie”
According to strict screen in various aspects and through expert review, the organizer will select 10 young scientists with outstanding academic achievements and influence, issue the “Academic Rookie” talent award certificate, waive their conference fees and invite them to make academic reports. Detailed award information will be attached.
4) Award for "Most influential paper 2021" in Food Science
In order to encourage Chinese authors to publish priorities food research results in Chinese journals, according to the papers published in the journal Food Science in 2021 in journals, the organizer will select the top 10 papers with the highest scores and present the Chinese Paper Award for “Most influential paper 2021”. The first author or corresponding author of the paper participates in the conference, the conference fee of one person is waived. Detailed award information will be attached.
Call for Papers
1) Manuscript submission
Papers shall be submitted in the attachment in “.doc” format only. Original research papers which have not been published or accepted for publication elsewhere will be published in Food Science, Food Science and Human Wellness, Journal of Future Foods, Meat Research, or Journal of Dairy Science and Technology without extra charges after passing the peer review.
Food science submission：
Please log in to the web (www.spkx.net.cn), to submit a manuscript.
Food Science and Human Wellness submission:
Please log in to the web (http://www.editorialmanager.com/fshw), to submit a manuscript.
Journal of Future Foods submission:
Please log in to the web (http://www.keaipublishing.com/cn/journals/journal-of-future-foods), to submit a manuscript.
Meat Research submission:
Please log in to the web (www.rlyj.net.cn) to submit the manuscript.
Journal of Dairy Science and Technology submission:
Please log in to the web of (http://rykj.cbpt.cnki.net) to submit the manuscript.
2) Publication fee for papers:
Once the manuscript has been approved, the author pays the page fee according to the written acceptance notice.
3) Registration
Delegates who submit conference papers, please submit the papers through the online journal editing system of four journals and obtain the manuscript number, then register for the conference in time, and fill in the title and number of the manuscript into the registration information.
Fees
Registration Fee (Program Book, Refreshments, Lunches, Welcome Dinner):
|
|
Payment |
|
|
|
Earlybird (before June 30, 2022) |
Standard (after June 30, 2022) |
|
Delegate registration |
400 USD/person |
500 USD/person |
|
Students registration |
200 USD/person |
250 USD / person |
Note: The accommodation during the conference will be arranged by the organizing committee at your own expenses. Conference fees include registration fees, materials fees and meals during the conference, but do not include paper publication fees.
Remittance matters
Participants are requested to remit the conference fee to China Food Publishing Co. as soon as possible after receiving the formal invitation letter (either paper or electronic version), so that the daily preparations for the conference can proceed smoothly.
Bank transfer information:
Beneficiary Banker’s name: Industrial and Commercial Bank of China, Beijing Municipal Branch, Beijing, PRC
Beneficiary Banker’s address: No. 48, Zhanlanguan Road, Xicheng District, Beijing 100050, PRC
Beneficiary’s Name: China Food Publishing Co.
Address: No.4 Toutiao, Luchang Street, Xicheng District, Beijing, China
Account Number: 0200049209024922112
Swift Code: ICBKCNBJBJM
Conference Important Information
1) Important Dates：
The paper submission deadline: July 10, 2022
Application deadline for oral presentation: June 30, 2022
Registration deadline: July 31, 2022
Application deadline for poster: July 10, 2022
Exhibition Application deadline for exhibition on China’s food science and technology achievements : June 30,2022
2) Tentative agenda：
|
Conference name |
Time |
|
|
|
The 11th International Symposium of Food Science |
August 5 |
All-day |
Registration |
|
August 6-7 |
All-day |
Conference |
|
|
6th Summit Forum of China Food Industry-University-Research Innovation and Development |
August 6 |
Afternoon |
Summit Forum |
|
August 7 |
Morning |
||
|
5th China Food Scientific and Technical Achievements Exhibition |
August 5 |
All-day |
Registration |
|
August 6-7 |
All-day |
Exhibition open |
|
|
Technical Visit |
August 8 |
Morning |
Food companies and agricultural planting bases visit |
3) Conference Venue
China Jiangsu Baima Agriculture International Expo Center, Nanjing, Jiangsu, China
The Conference Secretary
Ms. Yuan Yue
Editor, FOOD SCIENCE Editorial Department (FSED), China Food Publishing Co.,
Address: No.4 Toutiao, Luchang Street, Xicheng District, Beijing, China
Tel: +86 10 83155446-8032, Fax: +86 10 83155436
E-mail: conference@chnfood.cn
Website: http://www.chnfood.cn
REGISTRATION FORM
Please return this form to the FSED/BAFS (chnfood_wgjb@163.com) as soon as possible or no later than July 30th, 2022
Contact person: Ms. Yue Yuan
E-mail: chnfood_wgjb@163.com with attachment in “.doc” format only Tel/Fax: +86 10 83155436
Last name First name: Passport No.:
Prefix (Mr., Mrs., Ms., Miss, Dr., Prof.): Job Title: Gender (Male, Female)
Country: City: Company/Organization:
Address:
Post/Zip-code: Tel: Country & City Code Mobile Phone:
Fax: Country & City Code E-mail:
□ I plan to attend the conference only
□ I plan to attend the conference and the technical tour (tour US $300)
□ I plan to submit an abstract for an oral presentation as soon as possible, the tentative title is:
□ I plan to submit an abstract for a poster presentation as soon as possible, the tentative title is:
□ I plan to submit a paper and the title is:
□ Hotel preference: □ (5 Star) □ (4 Star)
Signature: Date:
