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2022 International Symposium of Animal-Sourced Food Science and Human Wellness
•  2022 International Symposium of Animal-Sourced Food Science and Human Wellness
  (1st circular)
  May 7–8, 2022
  Zhengzhou, Henan, China
  Organizers:Beijing Academy of Food Sciences (BAFS), China
  China Meat Food Research Center, China
  FOOD SCIENCE Editorial Department (FSED), China Food Publishing Co., China
  
  FOOD SCIENCE AND HUMAN WELLNESS Editorial Department, China Food Publishing Co., China
  JOURNAL OF FUTURE FOODS Editorial Department, China Food Publishing Co., China
  Co-organizers: Zhengzhou University of Light Industry 
  Henan Key Laboratory of Cold Chain Food Quality and Safety Control 
  Sponsors:        MEAT RESEARCH Editorial Department (FSED), China Food Publishing Co., China
  DAIRY  SCIENCE AND TECHNOLOGY Editorial Department (FSED), China Food Publishing Co., 
  China
  Henan Agricultural University, China
  Henan University of Technology, China
  Henan Institute of Science and Technology, China
  Xuchang University, China
  Henan Collaborative Innovation Center for Food Production and Safety
  Institute of Biopharmaceutical and Health Engineering, Tsinghua Shenzhen International Graduate School
  Henan Provincial Association for Protection and Development of Giant Salamander
  As one of the basic industries, the animal-sourced food industry (involving its processing) plays an important role in China’s national economy by promoting the production and production of farm animals and poultry, developing the rural economy, flourishing and stabilizing the urban and rural markets, meeting people’s living needs and ensuring that economic construction and reforms in our country are smoothly carried out. With the further development of the Chinese economy, the improvement of people’s living standards and the enhancement of the purchasing power, the total production and consumption of animal-sourced food in China has witnessed sustained growth. At present, China has become the world’s largest producer and consumer of animal-sourced food. Therefore, in-depth research in animal-sourced food science and human health, and the construction of a whole industry chain in the animal-sourced food processing industry will be of great significance for China.
  Henan, conveniently located in the central plains of China, is currently the largest animal-sourced food production and processing base in the country, which boasts many well-known brands. Henan has successfully opened the development path of animal-sourced food processing, namely organic combination and mutual coordination of farm animal and poultry breeding, slaughter, meat processing and circulation as well as other links. Henan province has the advantages of large production of animal-sourced food products, strong stability, high economic transformation ability and fast product circulation. During the COVID-19 epidemic, the animal-sourced food processing industry in Henan province has risen against the trend and developed in a sustainable and healthy manner, which will provide an important reference for scientific research and industry development in related fields.
  
  In order to further promote the development of animal-sourced food science, drive technological innovation in related industries, and more broadly better protect human health and improve the quality of life of people, following the successful holding of the  International Symposium of Animal-Sourced Food Science and Human Wellness in Ningbo and Xining, respectively, Beijing Academy of Food Sciences and China Food Publishing Co. will continue to hold the 2022 International Symposium of Animal-Sourced Food Science and Human Wellness during May 7–8, in Zhengzhou, Henan, China with the great support from Zhengzhou University of Light Industry. The symposium will focus on the following themes: 1) basic research and modern processing technologies in animal-sourced food science regarding meat, aquatic products, eggs, and dairy products; 2) storage, preservation and transportation; 3) quality and safety detection technologies; 4) analysis of nutritional and flavor components; comprehensive utilization of by-products; 5) and related laws, regulations and development policies. This symposium will provide an opportunity to communicate advanced experience, provide new ideas for food researchers and producers, and point out future directions.
  The symposium sincerely invites professionals and experts from universities, research institutes and food companies as well as food entrepreneurs all over the world to share their knowledge and achievements. This symposium also provides an exhibition platform for food enterprises and instrument manufacturers who are seeking for cooperation. The accepted papers will be published in one of the following journals: FOOD SCIENCE, FOOD SCIENCE AND HUMAN WELLNESS, JOURNAL OF FUTURE FOODS, MEAT RESEARCH, and DAIRY SCIENCE AND TECHNOLOGY. We welcome experts, scholars and entrepreneurs to the international symposium, and we welcome your submission and exhibition.
  
  Organizing Committee 
  Honorary Chairman:
  Prof. Wang Shou-wei
  Chief Expert, Beijing Academy of Food Sciences (BAFS), China; Chief Expert, China Meat Research Center,
  
  Chairmen:
  Prof.  Zhao Yan
  President, Beijing Academy of Food Sciences (BAFS), China
  Director, China Meat Research Center, China
  President, China Food Publishing Co., China
  Prof. Huang Rong-jie
  Party Chief and President, Zhengzhou University of Light Industry, China
  
  Vice-Chairmen:
  Prof. Mao Duo-bin
   Vice president, Zhengzhou University of Light Industry, China
  Prof. Xing Xin-hui
  Standing Deputy Dean of Institute of Biopharmaceutical and Health Engineering, Tsinghua Shenzhen International Graduate School
  
  Committee Members:
  Associate Researcher Sun Yong
  Deputy Chief Engineer, Beijing Academy of Food Sciences (BAFS), China 
  Vice-President, China Food Publishing Co., China
  Chief Editor, FOOD SCIENCE, China
  Managing Editor, FOOD SCIENCE AND HUMAN WELLNESS and JOURNAL OF FUTURE FOODS, China
  Senior Engineer Liu Li
  Associate Editor, MEAT RESEARCH, China
  Associate Editor, DAIRY SCIENCE AND TECHNOLOGY, China
  Prof. Bai Yan-hong
  Dean, College of Food and Bioengineering (College of Tobacco Science and Engineering), Zhengzhou University of Light Industry, China
  Director, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, China
  Prof. Huang Xian-qing
  Dean, College of Food Science and Technology, Henan Agricultural University, China
  Prof. Zhao Ren-yong
  Dean, College of Cereals, Oils and Food, Henan University of Technology, China
  Prof. Li Guang-lei
  Dean, School of Food Science and Technology, Henan Institute of Science and Technology, China
  Prof. Wang De-guo
  Dean, College of Food and Pharmacy, Xuchang University, China
  Prof. Zong Wei
  Executive Deputy Director, Henan Collaborative Innovation Center for Food Production and Safety
  Deputy Dean, College of Food and Bioengineering (College of Tobacco Science and Engineering), Zhengzhou University of Light Industry, China
  
  Symposium Content
  Symposium Theme: Animal-source food science and human wellness
  
  (1)Meat science
  Including basic research in meat science, modern processing technology for meat products, meat storage, preservation and transportation, meat quality safety and detection technology, analysis of meat nutrition and flavor components, comprehensive utilization of meat by-products, etc.
  (2)Dairy science
  Including basic research in dairy science, dairy nutrition and human health, dairy microorganisms and functional characteristics, new dairy processing technology, milk quality safety and detection technology, dairy safety, related laws, regulations and development policies, etc.
  (3)Aquatic science
  Including basic research in aquatic science, aquatic product nutrition and human health, aquatic product quality safety and detection technology, aquatic product storage and preservation technology, new technology for aquatic products processing, aquaculture safety, related laws, regulations and development policies, etc.
  (4)Egg science
  Including basic research in egg science, egg nutrition and human health, egg storage and preservation technology, new egg processing technology, egg quality safety and detection technology, egg safety, related laws, regulations and development policies, etc.
  (5)Fine and deep processing of giant salamander
     Including the nutritional value of giant salamander and its significance for human health, innovative processing technologies for healthy giant salamander products and basic research, geographical origin tracing and breeding technologies for giant salamander, new deep processing technologies for giant salamander products, storage and preservation technologies for giant salamander products, quality and safety detection technologies, etc.
  
  
  
  Conference Styles
  1.Invited presentations by well-known experts and scholars at home and abroad.
  2.Oral presentation of research accomplishments by selected attendees.
  3.Posters of research accomplishments.
  4.Exhibition of instruments and equipment from participating enterprises.
  
  Language
  Chinese + English
  
  Conference Venue
  Zhengzhou, Henan, China
  
  Papers
  1. Scope and submission requirements
  The papers submitted to the symposium should be written strictly in accordance with the journal’s requirements and the manuscript template. 
  For submission to FOOD SCIENCE, please visit the website at www.spkx.net.cn;
  For submission to MEAT RESEARCH, please visit the website at www.rlyj.net.cn;
  For submission to JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, please visit the website at http://rykj.cbpt.cnki.net;
  For submission to FOOD SCIENCE AND HUMAN WELLNESS, please visit the website at www.editorialmanager.com/fshw;
  For submission to JOURNAL OF FUTURE FOODS, please visit the website at https://www.editorialmanager.com/jfutfo
  2. Publication fee
  A publication fee is charged for all papers accepted for publication in the journals, of which authors will be notified in written form. 
  3. If you would like to submit an article to the conference, please register via the online submission systems in time. Note that the title and number of your manuscript should be included in the registering form. 
  Fees
  In-service: payment before April 10, 2022, US $400; payment after April 10, US $500.
  Postgraduate students: payment before April 10, 2022, US $200; payment after April 10, US $250.
  (covering conference proceeding, coffee break and lunch)
  
  Please send your registration fee to:
  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
  
  Important Time Nodes
  Duration: May 7–8, 2022 (all-day check-in for May 6)
  Deadline for registration: April 20, 2022
  Deadline for papers: April 5, 2022
  Deadline for oral presentation application: April 5, 2022
  
  Sponsorship and Exhibition Opportunities
   For sponsorship, exhibition and advertisement opportunities, please contact Mr. Yang Hong at 010-83152138 (fixed-line telephone), 13522179918 (cellphone), 010-83155446 (fax), or hongy025@163.com (E-mail).
  
  
  The Conference Secretary
  Ms. Liu Li
  Associate Editor, MEAT RESEARCH, China
  Associate Editor, DAIRY SCIENCE AND TECHNOLOGY, China
  Address: No.4 Toutiao, Luchang Street, Xicheng District, Beijing, China
  Tel: +86 010 83155446-8061, 8027
  Fax: +86 010 83155436 
  E-mail: rlyjhy2021@163.com
  Website: http://www.chnfood.cn
  
  
Pubdate： 2021-11-01    Viewed： 168