2021 "Taishan Academic Forum" held in Zibo

A few days ago, this website was sponsored by the Shandong Provincial Department of Education and the Shandong Provincial Society of Food Science and Technology, and jointly organized by the School of Agricultural Engineering and Food Science of Shandong University of Technology, Jinan Fruit Research Institute of the All-China Federation of Supply and Marketing Cooperatives, and Shandong Agricultural Engineering College.

The opening ceremony was presided over by Li Zhihe, Executive Dean of the School of Agricultural Engineering and Food Science, Shandong University of Technology.

Experts in the report focused on China's food technology innovation and high-quality development, based on the development outline of the "14th Five-Year Plan", and discussed the opportunities and challenges faced by the food industry in the future.

Academician Chen Jian of the Chinese Academy of Engineering gave a report on "Future Food: Opportunities and Challenges", introducing the concept of future food, the direction and development level of international frontier research, the actual domestic demand for future food and the huge development space, and the focus was on introducing Research progress on artificial meat manufacturing, food synthetic biology, and plant-based dairy products

Wang Shuo, a Changjiang scholar and a professor at Nankai University School of Medicine, gave a title of "Healthy Functions of Breast Milk Oligosaccharides and Its Research and Development", and introduced in detail the various synthetic methods and various health effects of breast milk oligosaccharides as new natural prebiotics.

Jiang Lianzhou, director and professor of the National Soybean Engineering Technology Research Center, shared a report entitled "Technical Issues and Market Prospects of Plant-Based Foods", focusing on the main branches of food science such as food safety, food engineering, and food packaging engineering.

Mattheos Koffas from Rensselaer Polytechnic Institute in the United States gave a report on "Complete biosynthesis of an animal-free sulfated glycosaminoglycan" at the conference.

Liu Donghong, associate dean and professor of the School of Biosystems Engineering and Food Science, Zhejiang University, on "Frontier Progress in Food Digital Design and Intelligent Manufacturing", aimed at the food safety issues and technical problems faced in the rapid development of the food industry, from biological manufacturing, flexible manufacturing Five aspects of intelligent manufacturing, new biological prevention and control technology, food precision nutrition and new food molding technology were elaborated and explained in detail

Zhu Fengtao, deputy dean and researcher of Jinan Fruit Research Institute of All-China Federation of Supply and Marketing Cooperatives, took "The Development and Future of Juice Industry" as the title.

　　Wang Zhouping, deputy director and professor of Jiangnan University School of Food Science and National Functional Food Engineering Technology Research Center, gave a report titled "New Technology for Detection and Control of Food Hazards", introducing aptamers and their advantages, Bacillus cereus, intestinal Screening process of aptamers such as toxin oligonucleotides, and aptamer-based detection methods for pathogenic bacteria and food hazards

　　Mao Jian, deputy director and professor of Jiangnan University National Rice Wine Engineering Technology Research Center, and Liang Li, professor of Jiangnan University's School of Food Science and State Key Laboratory of Food Science and Technology, respectively presented "Progress and Development Trends of Traditional Chinese Brewing Food Science and Technology" and "Based on Biological Macromolecules" respectively.

　　Cheng Yunhui, Secretary of the Party Committee and Professor of the School of Food and Bioengineering, Changsha University of Science and Technology, and Li Yonghua, Senior Scientist of Aix-Marseille University of the French Atomic Energy and Alternative Energy Commission (CEA), made a conference report "Research on the Immune Mechanism of Rice Peptides Based on Computational Simulation Based on Computational Simulation".

　　Taishan scholar, researcher Sun Jinyue of the Agricultural Products Institute of Shandong Academy of Agricultural Sciences, and Chi Zhenming, professor of the School of Marine Life, Ocean University of China, respectively gave the topics "Discovery of homologous uric acid-lowering active substances in medicine and food and research and development of functional food" and "Synthetic pathway of pullulan polysaccharide, "Research on Regulatory Mechanisms and Applications" conference report

　　Zheng Jingcheng, deputy dean and professor of the School of Food Science and Engineering, Wuhan University of Light Industry, and Deng Zeyuan, deputy director and professor of the State Key Laboratory of Food Science and Technology, Nanchang University, respectively, presented the "Key Technology of Lipid Extraction from Nanchang University" and "Synthesis and Analysis of Structural Esters".

　　Prof.

　　Li Dapeng, deputy dean and professor of the School of Food Science and Engineering, Shandong Agricultural University, gave a title of "Research Progress on the Interaction Mechanism of Plant Polyphenols and Functional Proteins", and explained in detail the functional active ingredients in food that can promote human health, and their functions The interaction between the exertion of the effect and other nutrients in the food (such as protein, polysaccharide)

　　Zhang Dianzheng from the Department of Biochemistry and Molecular Biology, Philadelphia College of Osteopathic Medicine (PCOM), USA; Wanwipa Vongsangnak, professor of the Department of Zoology, Academy of Sciences, Thailand Agricultural University; Xie Shangxian, professor and director of the Institute of Environmental Resources and Microbiology, School of Life Science and Technology, Huazhong University of Science and Technology He and Xu Peng, associate professor of the Department of Chemical Engineering of Guangdong Technion-Israel Institute of Technology, made a video conference on "Harnessing the great potential of resveratrol for health", "Gut microbiome: Implications for health and disease", "Dietary fiber biotransformation and human health", "Lipid".
Metabolic-like Engineering: Lighting the Future for Edible Oils and Oil Compounds"
.

　　Outstanding young scientific research representatives from major universities and research institutes in Shandong Province also took the podium and exchanged their scientific research progress with the participants
.
Professor Zhao Meng, Professor of Qilu University of Technology, Sun Jie, Professor of School of Life Sciences, Qingdao University, Zhu Lanlan, Professor of School of Agricultural Engineering and Food Science, Shandong University of Technology, Song Xiaojin, Associate Researcher of Qingdao Institute of Bioenergy and Process, Chinese Academy of Sciences, Institute of Food Research, Shandong Academy of Agricultural Engineering Chang, associate professor Chi Xiaojun and Jiangnan University master tutor and associate researcher Yang Na respectively from "Probiotic Load Research Progress", "Peanut Medium-temperature Pressing Technology and Application", "Edible Safety Evaluation of Fluorine in Antarctic Krill", "High-yield omega3PUFA" The construction of Schizovibrio cell factory, "The innovation and application of key technologies for improving the quality and efficiency of dandelion processing", "The application prospect of magnetic field in the field of civil fresh-keeping",
etc.

　　This grand event is an important opportunity for domestic and foreign food research and industry peers to share, exchange, learn and cooperate.
The successful holding of the conference is of great significance for promoting Shandong food technology innovation and industrial development
.

　　(Ma Yonggang)

　　Responsible editor: Zhao Yu Review: Peng Zonglu