Food Science and Technology Summit Forum Held in Quanzhou, Fujian Industry Experts Share the Latest Food Research Achievements

From November 26th to 27th, the special event of the 21st Fujian Association for Science and Technology Annual Conference - Food Science and Technology Summit Forum was held in Jinjiang City, Quanzhou City, Fujian Province

Ni Li presided over the opening ceremony

This forum is hosted by Fujian Association of Science and Technology and Quanzhou Municipal People's Government, supported by China Food Science and Technology Society, organized by Fujian Society of Food Science and Technology, Fuzhou University, Quanzhou Science and Technology Association, Quanzhou Teachers College, Liming Vocational University, Jinjiang City Co-organized by Association for Science and Technology, Jinjiang Science and Technology Bureau, Minnan Normal University, Agricultural Engineering Technology Research Institute of Fujian Academy of Agricultural Sciences, and Jinguan Health Industry Co.

Rao Pingfan makes a video report

The chemical composition of food and how it changes during processing has dramatically improved our understanding of food

Xu Yan made a video report

Traditional fermented foods are increasingly favored by consumers because of their unique flavor and rich nutrition

With the rapid development of science and technology, people's demand for personalized food taste is getting higher and higher

Chen Quansheng made a report

As the food processing industry gradually moves towards intelligence, the rapid and online detection technology with non-destructive testing technology as the mainstream has received more and more attention in the field of food processing

The food summit forum also attracted 10 young experts and scholars from 8 domestic universities and enterprises.

At the mechanism research sharing meeting, Dr.

At the applied research sharing meeting, Deng Jiacong, associate professor of the School of Food and Bioengineering, Fujian Normal University of Technology, made a theme report on the optimization of the brewing process of red yeast lily mead; Jiang Zedong, a professor of the School of Marine Food and Bioengineering of Jimei University, made seaweed healthy nutrition products and clean production.

At the industrialization sharing meeting, Huang Yanmei, director of the President's Office of Fujian Yaming Food Co.

Make innovative standardized processes and intelligently create high-end boutique theme reports

　　During the period, a science and enterprise matchmaking meeting on food technology innovation and industrial development was also held

　　Ni Li introduced the general situation of the society, especially the work of the society in the fields of scientific and technological evaluation, achievement demonstration and transformation, scientific and technological personnel training, and technical job qualification evaluation.

　　Experts and professors from Fuzhou University Institute of Food Science and Technology, Institute of Bioengineering and Fujian Agriculture and Forestry University have made scientific achievements on food sensory analysis and functional evaluation technology, the application of microecological preparations in food production, storage and transportation, and the development of snack foods.

　　(Chen Xianglin)

　　Responsible editor: Zhao Yu Review: Ouyang Meihua