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Eighteenth Annual Conference of CIFST
Industrialization Standard and Innovation of Chinese Food
The fast-paced modern life has put forward higher requirements for the traditional Chinese food industry, and the establishment of a standardized, automated and continuous industrial production model is the future development trend
.
In 2020, the output value of industries related to the industrialization of Chinese food in China is close to 5 trillion yuan
.
With the advent of the post-epidemic era, people are paying more attention to the safety, nutrition and convenience attributes of food than ever before , which will further boost the industrialization of Chinese food represented by central kitchens
.
At this stage, the industrialization of Chinese food in China is still facing bottlenecks such as low level of clean, standardized and intelligent production, unbalanced nutrition, unstable flavor and short shelf life of Chinese food
.
The Chinese food industrialization industry covers all supply chain links from raw materials to dining tables, and requires joint innovation of products, technologies and equipment from multiple perspectives
.
Organized by the School of Food Science and Nutritional Engineering, China Agricultural University , and jointly supported by Lee Kum Kee Sauce Group and Shuhai ( Beijing ) Supply Chain Management Co.
, Ltd.
In -depth discussions were held on the creation of Chinese staple foods and dishes suitable for industrial production, the research and development of key technologies such as standardized cooking and self-heating reheating, the continuous production of Chinese food and the development of intelligent distribution equipment, in order to gather the latest scientific research and industrial application progress, promote The multi-party linkage of production, academia, politics, research and enterprises has injected new vitality into the development of Chinese food industrialization
.
.
In 2020, the output value of industries related to the industrialization of Chinese food in China is close to 5 trillion yuan
.
With the advent of the post-epidemic era, people are paying more attention to the safety, nutrition and convenience attributes of food than ever before , which will further boost the industrialization of Chinese food represented by central kitchens
.
At this stage, the industrialization of Chinese food in China is still facing bottlenecks such as low level of clean, standardized and intelligent production, unbalanced nutrition, unstable flavor and short shelf life of Chinese food
.
The Chinese food industrialization industry covers all supply chain links from raw materials to dining tables, and requires joint innovation of products, technologies and equipment from multiple perspectives
.
Organized by the School of Food Science and Nutritional Engineering, China Agricultural University , and jointly supported by Lee Kum Kee Sauce Group and Shuhai ( Beijing ) Supply Chain Management Co.
, Ltd.
In -depth discussions were held on the creation of Chinese staple foods and dishes suitable for industrial production, the research and development of key technologies such as standardized cooking and self-heating reheating, the continuous production of Chinese food and the development of intelligent distribution equipment, in order to gather the latest scientific research and industrial application progress, promote The multi-party linkage of production, academia, politics, research and enterprises has injected new vitality into the development of Chinese food industrialization
.
Long press the QR code to enter the conference live broadcast platform
host
Liao Xiaojun
Dean of School of Food Science and Nutritional Engineering, China Agricultural University
Zou Xiaobo
Dean of School of Food and Bioengineering, Jiangsu University
Schedule information
