中文版
·Bulletin
 
 
 Home >> Bulletin
International Symposium of Novel Technologies in Food Processing and Byproducts Utilization
Published:2012-01-06

First Announcement

I. Background
Along with the increasing consumer awareness about the roles of food playing in human health, there are increased demands on the high quality, nutritional and safe food products. These have significantly promoted the scientific research and innovations in developing novel food processing technologies to minimize the impact of food processing on food quality and nutritional values, while ensuring food safety.
In the past 20 years, several innovation food processing and preservation technologies have been developed and commercialized for providing consumers with high quality and safe food products. For being competitive and meeting today’s consumer multi-dimensional demands on safety, higher quality and more nutritious food products, food researchers and processors must continuously improve food processing technologies to satisfy consumers’ needs. Meanwhile, value-added utilizations of food processing and agricultural byproducts become more critical to improve economic efficiency and protect ecological environment.
Through careful preparation and with the supports of leaders and peers, the “International Symposium of New Technologies in Food Processing and Byproducts Utilization” will be hold in Shanghai, China in May 26-27, 2012 to enhance international cooperation in food and agro-byproducts processing.
This symposium will gather internationally known experts to discuss key problems, strategies to solve the problems and exchange latest technology development, and to push forward the further development and improvement of new technologies in food processing and byproducts utilization. This symposium will benefit a wide range of audiences including academic researchers, industrial R&D personnel, and regulators for promoting the implementations of the emerging food processing technologies, and leading the revolution in enhancing food quality and safety for promoting human health.
The initial organization and preparation of the symposium have been completed. We sincerely welcome colleagues in the academia, research institutes, food and agro-byproducts industry, and regulation agencies in all regions and countries to join us for this symposium. Your participation and contributions will certainly make this event a success.

II. Theme
Advanced processing technologies and development trends in fruits, vegetables, grains, legumes, dairies, aquatic products, and their byproducts.
The current status and development trend of processing technologies and byproduct utilization will be presented, and the key problems and further development needs will be discussed. The goal is to demonstrate the most recent development and research achievements to promote the transformation and commercialization of advanced food and byproduct processing technologies in food industry.

III. Operations
The two-day technical presentations will be held in May 26 to 27, 2012 with over 20 invited speakers. There will be interactive discussions among invited speakers and participants.
Working languages are English and Chinese. Simultaneous translation will be available at Technical Sessions and the Opening Ceremony. Interpreters might be available during the discussions.

Ⅳ. Organization
Organizers
• Shanghai Jiao Tong University, China
• Institute of Food Technologists (IFT), Fruit and Vegetable Products Division, USA

Sponsors
• Bor Luh Food Safety Research Center, Shanghai Jiao Tong University, China
• Shanghai Food Safety Engineering Technology Research Center, China
• Food Safety and Nutrition Research Center, Shanghai Jiao Tong University, China
• Department of Food Science and Engineering, Shanghai Jiao Tong University, China

Co-Sponsors
• Department of Food Science & Technology, Oregon State University, USA
• YiHai Kerry Group, China
• China Oil & Food Corporation (COFCO)
• China Agricultural University
• Shanghai Academy of Agriculture Sciences, Shanghai, China
• Shanghai Ocean University, China
• University Shanghai for Science and Technology, China

Forum Chairs
• Dr. Wei Cai, Vice President, Shanghai Jiao Tong University, China
• Dr. Joseph Jen, former Under Secretary for Research, Education and Economics (REE), USDA.

Academic Committee Chairs
• Dr. Wei Cai, Vice President, Shanghai Jiao Tong University, China
• Dr. Juming Tang, Professor, Washington State University, USA
• Prof. Xiaosong Hu, Deputy Secretary-General, Office of Research and Development, China Agriculture University, China

Committee Members
• Prof. Aizhong Wu, President, Shanghai Academy of Agriculture Science, China
• Prof. Zhengyu Jin, Vice President, Jiangnan University, China
• Prof. Fusheng Chen, Vice President, Henan University of Technology, China
• Prof. Pei Zhou, Director, School of Agriculture and Biology, Shanghai Jiao Tong University, China
• Prof. Yanyun Zhao, Professor, Oregon State University, USA; Zhiyuan Chair Professor, Shanghai Jiao Tong University, China
• Prof. Liangli Yu, Professor, University of Maryland, USA; Member of “Recruitment of Global Experts”, Shanghai Jiao Tong University, China
• Prof. Jianghong Meng, Director, Joint Institute for Food Safety and Applied Nutrition, University of Maryland, USA; Member of “Recruitment of Global Experts”, Shanghai Jiao Tong University, China
• Dr. Xiaolin Huang, R&D Director, YiHai Kerry Group, China
• Prof. Ron Wrolstad, IFT Fellow, Oregon State University, USA
• Prof. Rolando A. Flores, Head, Department of Food Science and Technology, University of Nebraska, USA
• Dr. Zhongli Pan, Research Engineer, USDA Western Regional Research Center; Adjunct Professor, Department of Biological and Agricultural Engineering, University of California, Davis, USA
• Dr. Xun Lu, Director, China Grain Products Research & Development Institute, Taiwan

Organizing Committee Chairs
• Prof. Pei Zhou, Director, School of Agriculture and Biology, Shanghai Jiao Tong University, China
• Prof. Yanyun Zhao, Professor, Department of Food Science and Technology, Oregon State University, USA; Zhiyuan Chair Professor, Shanghai Jiao Tong University, China

Committee Members
• Prof. Qi Tan, Vice Dean, Shanghai Academy of Agriculture Sciences, China
• Prof. Jianrong Li, Vice President, Bohai University, China
• Prof. Lianzhou Jiang, Dean, College of Food Science & Nutritional Engineering, Northeast Agricultural University, China
• Mr. Zemin Chen, President, China Agriculture Industry Chamber of Commerce, China
• Prof. Wei Chen, Dean, College of Food Science & Nutritional Engineering, Jiangnan University, China
• Prof. Gongming Yang, Dean, College of Food Science & Nutritional Engineering, Huanan Agriculture University, China
• Prof. Lanwei Zhang, Dean, College of Food Science & Engineering, Harbin Institute of Technology, Harbin, China
• Prof. Haile Ma, Dean, College of Food Science & Nutritional Engineering, Jiangsu University, China
• Prof. Xichang Wang, Dean, College of Food Science & Nutritional Engineering, Shanghai Ocean University, China
• Prof. Songming Zhu, Vice Dean, College of Biosystems Engineering and Food Science, Zhejiang University, China
• Prof. Zeyuan Deng, Vice Dean, College of Life Sciences and Food Engineering, Nanchang University, China
• Prof. Jing Xie, Vice Dean, College of Food Sciences and Technology, Shanghai Ocean University, China
• Prof. Fei Xu, Vice Dean, College of Food Sciences and Engineering, University Shanghai for Science and Technology, China
• Prof. Daodong Pan, Vice Dean, College of Ocean, Nibo University, China
• Prof. Xiaojun Miao, President, Key Laboratory of Fruit and Vegetables Processing, Ministry of Agriculture, China
• Prof. Wensheng Wang, Vice Dean, National Engineering Technology Research Center for Preservation of Agricultural Products, China
• Dr. Jun Yang, Frito-Lay, Co, USA
• Prof. Wenqiang Guan, College of Biotechnology and Food Science, Tianjin University of Commerce, China
• Prof. Yunfei Li, Shanghai Jiao Tong University, China
• Prof. Xianming Shi, Shanghai Jiao Tong University, China
• Prof. Zhengwu Wang, Shanghai Jiao Tong University, China
• Associate Prof. Dayun Zhao, Shanghai Jiao Tong University, China
• Associate Prof. Yun Deng, Shanghai Jiao Tong University, China

Ⅴ. Tentative Topics and Speakers
• Trend in Non-thermal and Value Added Processing Technologies
   USDA Western Regional Research Center, Director, Dr. Howard Zhang
• Novel Microwave Sterilization Technology
Dr. Juming Tang, Professor, Washington State University, USA
• New Development in Food Irradiation for Enhancing Food Safety
Dr. Xuetong Fan, Research Scientist, USDA Eastern Regional Research Center, USA
• Innovative Applications of Infrared Heating for Food Processing
Dr. Zhongli Pan, Research Engineer, USDA Western Regional Research Center, USA
• Continuous High Pressure Processing of Soymilk
Dr. Rakesh Singh, Professor and Department Head, Department of Food Science and Technology, University of Georgia, USA
• Innovative Approaches to Retain Bioactive Compounds in Fruit and Vegetable Processing
Dr. Luke Howard, Professor, University of Arkansas, USA
• Key Technologies and New Development in Processing High Quality Fruit Juice and Concentrate
Dr. Ron Wrolstad, IFT Fellow, Oregon State University, USA
• Development in Preparation of Chitin and Chitosan
Dr. Yanyun Zhao, Professor, Oregon State University, USA
• Advanced Grain and Byproduct Processing Technologies
Dr. Roland Flores, Professor and Department Head, Department of Food Science and Technology, University of Nebraska, USA
• Utilization of Dietary Fibers from Food and Agro-products Waste
Dr. Liangli Yu, Professor and Acting Department Head, Department of Nutrition and Food Science, University of Maryland, USA
• Utilization of Fruit and Vegetable Processing Byproducts
Dr. Jun Yang, Senior Scientist, Frito-Lay Co, USA
• Current Status and Future Trends in Utilization of Soybean Processing Residuals
Dr. Xiaolin Huang, R&D Director, YiHai Kerry Group, China
• Key Technologies in Fruit and Vegetable Processing and Commercialization
Prof. Xiaosong Hu, Deputy President-General, China Research Institute of Science and Technology, China Agricultural University, China
• Development and Application of High Efficient Freezing Equipment
Dr. Jing Xie, Professor and Associate Dean, College of Food Science and Technology, Shanghai Ocean University, China
• Technology Development in Storage and Processing of Agricultural Products for Ensuring Quality and Enhancing Food Safety
Dr. Jianrong Li, Professor and Vice President, Bohai University, China
• Applications of Super High Hydrostatic Pressure in Food Processing
Prof. Xiaojun Miao, President, Key Laboratory of Fruit and Vegetables Processing, Ministry of Agriculture, China
• Advanced Technologies in Soybean Processing
Dr. Lianzhou Jiang, Professor and Dean, College of Food Science, Northeast Agricultural University, China
• Application of Ozone Technology in Fruit and Vegetable Processing and Preservation
Dr. Wensheng Wang, Vice Director, National Engineering Technology Research Center for Preservation of Agricultural Products, China
• Pharmacological Activity of Edible and Medicinal Fungi
Dr. Jinsong Zhang, Shanghai Academy of Agriculture Sciences, China
• Rice Products and Byproduct Utilization
Dr. Xun Lu, Director, China Grain Products Research & Development Institute, Taiwan
• New Technologies in Banana Processing and Natural Resistant Starch
Dr. Gongming Yang, Professor and Dean, College of Food Science, South China Agricultural University, China
• High Pressure Processing of Low Acid Foods
Dr. Songming Zhu, Professor and Associate Dean, College of Biosystems Engineering and Food Science, Zhejiang University, China

Ⅵ. Schedule
May 25 - 27, 2012
May 25: Registration
May 26-27: Technical Sessions and Discussions

Ⅶ. Location
Address: 1954 Huashan Road, Haoran Building, Xuhui District, Shanghai 200030, China
Tel: (86) 21-62933455
Announcement (PDF) Download
Announcement(Word)
Download
Registration Form (PDF) 
Download
Registration Form (Word)
Downlo
ad

[Close]