2020 China Condiments and Pre-Conditioning Food Technology Forum was successfully held

Food Partners Network News November 19, 2020 China Condiments and Pre-conditioning Food Technology Forum was successfully held in Chengdu.
The forum was co-sponsored by the Chinese Condiment Association, Sichuan University, Sichuan University of Light Chemical Engineering and Food Partners Network, and was supported by the Ludian County People's Government, Sichuan Liji Lebao Food Co., Ltd., Sichuan Sai huarui Technology Co., Ltd., Sichuan Chuan Song Biotech Co., Ltd., Andersen Smart Technology Chengdu Co., Ltd., and sponsored by Yashi Technology Co., Ltd., Sichuan Province, supported by Chengdu Food Industry Association.
Forum content is wonderful, special reports, the release of academic technical achievements, enterprise new product display, visits and other activities, to create a full-view multi-dimensional industry event, so that in the technical profession to help condiments and pre-conditioning food development, so that the research results of college experts landing, so that enterprises have a clearer development ideas.
opening ceremony of the General Assembly on November 19 at 09:30 a.m., the General Assembly officially opened.
Li Yan, Deputy Secretary-General of the China Condiment Association, He Wei, Executive Secretary of Chengdu Food Industry Association, Luo Huibo, Vice President of Sichuan University of Light Chemical Engineering, and He Qiang, President of the Institute of Agricultural Products Processing of Sichuan University, delivered opening remarks to the conference, expressing warm welcome to the delegates and wishing the conference a complete success.
guest speech on the morning of the 19th, the theme of the conference report of the morning of the meeting for the forum theme report, from Sichuan Agricultural University, the dean of the School of Food Li Cheng for us to preside over the theme of the forum report.
: At 10:10 a.m., Li Cheng, dean of the School of Food At Sichuan Agricultural University, Zhao Zhifeng, executive vice president of the Institute of Agricultural Products Processing of Sichuan University, brought us a wonderful sharing of the current situation and development trend of the condiment and pre-conditioning food industry.
Zhao Zhifeng, Executive Vice President of the Agricultural Products Processing Research Institute of Sichuan University, 10:40 a.m., Zhang Chunxuan, Chief Researcher of the Agricultural Products Processing Research Institute of the Chinese Academy of Agricultural Sciences, brought us a wonderful share of bone-source seasoning processing technology and equipment.
at 11:10 a.m., Wang Deliang, Director of the Traditional Fermentation Research and Development Department of the China Food Fermentation Industry Research Institute, brought us a wonderful share of the "Development and Application of Rapid Detection and Control Technology for Pre-Conditioned Food Gas Pollution Microorganisms".
wang Deliang, Director of the Traditional Fermentation Research and Development Department of the China Food Fermentation Industry Research Institute, at 11:30 a.m., Liu Jun, Director of the Institute of Condiment Production Technology, School of Bioengineering, Sichuan University of Light Chemical Engineering, brought us a wonderful sharing of "Control of Food Safety in the Production of Light Condiments".
Liu Jun, Director of the Food Production Technology Research Institute of the School of Bioengineering, Sichuan University of Light Chemical Engineering, was established on November 19, 2020 at 11:10-30, and the Food Expert Group of Southwest University was established, and Gao Ying, Vice President of the Agricultural Products Processing Research Institute of Sichuan University and General Manager of Yashi Technology Co., Ltd. of Sichuan Province, presided over the signing ceremony.
Guest: Gao Ying, General Manager of Yashi Technology Co., Ltd., Sichuan Province, 19th afternoon academic branch of the afternoon meeting including academic branch and enterprise exchange session, from Sichuan University Agricultural Products Processing Research Institute Honorary Dean Lu Xiaoli for us to preside over the academic forum of colleges and universities.
Xiaoli, Honorary Dean of the Institute of Agricultural Products Processing, Sichuan University, 14:10 p.m., Cui Chun, a professor at South China University of Technology, brought us a wonderful sharing of "Progress and Health Benefits of New Fresh Molecule Research".
Chun, a professor at South China University of Technology, at 14:30 p.m., Chi Yuanlong, an associate professor at Sichuan University, brought us a wonderful sharing of "The Science, Technology and Direction of the Bean Petals in Yanxian County".
at 14:50 p.m., Chi Yuanlong, an associate professor at Sichuan University, and Li Youxuan, deputy director of the Expert Working Committee of the China Condiment Association, brought us a wonderful share of "Standardized Production Techniques for Traditional Condiments and Modern Condiments".
at 15:30 p.m., Hou Xiaoyan, Director of the Expert Working Committee of the Chinese Condiment Association, brought us a wonderful sharing of "The Development and Use of Functional Ingredients of Pepper By-products".
Xiaoyan, School of Food, Sichuan Agricultural University, 15:50 p.m., Southwest University Professor So Yanyi brought us the wonderful sharing of "The Application of Sensory Evaluation Technology in the Rapid Yongchuan Soybean Meal Flavoring Process".
11:40 a.m., Zhang Jiamin, deputy director of the Key Laboratory of Sichuan Province for Meat Processing, brought us a wonderful share of "The Processing of Tuned Meat Products and Its Quality and Safety Control".
Jiamin, deputy director of the Key Laboratory of Sichuan Province for Meat Processing, at 16:30 p.m., Wang Jianhui, Vice Minister of Scientific Research department of Changsha University of Technology, brought us a wonderful share of "Standardized Production of The Complex Seasonings of The Xiang Flavor Chain".
Wang Jianhui, Vice Minister of Scientific Research, Changsha University of Technology, 19 pm enterprise exchange branch at 14:00 pm, in the academic exchange at the same time, the enterprise exchange branch is also in a warm, from Sichuan University Agricultural Products Processing Research Institute Executive Vice President Zhao Zhifeng for us to preside over the enterprise exchange sub-forum, and on behalf of Sichuan University Agricultural Products Processing Research Institute to do "non-hot processing hot pot bottom" results sharing release.
14:40 p.m., Zhang Hu, vice-governor of the Ludian County People's Government, delivered a speech and was given a wonderful share by the researchers of "Rudian Green Pepper Nutrition Indicators and Characteristic Flavor Substances".
15:00 p.m., Yibin Fengyuan Salt Co., Ltd. brought us the results of "flavor salt compound condiments" to share.
15:20 p.m., Marun Smart Technology Chengdu Co., Ltd. brought us the wonderful sharing of "Intelligent Transformation of Energy Food Factory".
15:40 p.m., Sichuan Sai Veritas Technology Co., Ltd. brought us the "fluorine-free oil-proof whole paper solution" wonderful sharing.
20th morning to visit the enterprise exchange site at 8:30 a.m., the meeting group organized the guests to take a bus to Visit Sichuan Meishan.
from the seminar of industry experts, business managers, food research and development, engineers and so on to Chiyu Food Co., Ltd. and Li Zhi Group, to discuss industry development and technological progress, to discuss the implementation and implementation of technology! The first stop - Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi-Chi
to let everyone know more about the thousand taste industry, the thousand taste industry's modern production capacity and innovative research and development capabilities to express high praise! The second stop of the tour, Liji Group, arrived at Liji Group at 11:00 a.m. under the orderly organization of the conference group.
Li Zhi Industrial Group is based on research and development, production and sales of pickle fish seasonings-based China's large-scale agricultural and by-products deep processing enterprises.
This trip to enjoy Li Zhi's signature product pickle production and storage environment, but also for the guests to display Li Zhi pickle fish condes, red oil vegetables, pickle fish ingredients, many semi-solid-state seasonings and other best-selling national singles and delicious trial eating, so that visitors immersed in the delicious from Li Zhi, haunting! Li Zhi Group visits the glimpse