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Organizer: Food Partner Network
Course system: aquatic products cloud - online series of technical training
Start time: December 22, 9:00-18:00
Course format: online live broadcast + Q&A exchange
QR code at the end of the article or click "Read Original" to register!
Due to changes in consumption habits and the impact of the new crown epidemic, prepared dishes have attracted more and more attention and love
.
The role and status of aquatic products in dietary nutrition balance have gradually received attention, and the track of aquatic products prepared dishes is even more hot
.
With the steady development of the domestic economy and the advent of the post-epidemic era, people's consumer demand for nutritious, healthy and convenient processed aquatic products will continue to increase, and large-scale domestic aquatic products processing enterprises actively explore the domestic market, and aquatic products prepared dishes have become widely loved by consumers
.
.
The role and status of aquatic products in dietary nutrition balance have gradually received attention, and the track of aquatic products prepared dishes is even more hot
.
With the steady development of the domestic economy and the advent of the post-epidemic era, people's consumer demand for nutritious, healthy and convenient processed aquatic products will continue to increase, and large-scale domestic aquatic products processing enterprises actively explore the domestic market, and aquatic products prepared dishes have become widely loved by consumers
.
On the basis of introducing the characteristics, nutrition and functional characteristics of aquatic products, this training course systematically describes the processing technology of various aquatic products prepared vegetables and shares experience based on practical cases, focusing on fish (marine fish, freshwater fish), shrimp, shellfish, algae and other aquatic products.
The course has the following seven aspects, which not only have the theory of aquatic product processing and quality and safety control, but also have practical case introduction and experience sharing, which can provide certain reference and guidance
for aquatic product processing enterprises and related R&D personnel.
The course has the following seven aspects, which not only have the theory of aquatic product processing and quality and safety control, but also have practical case introduction and experience sharing, which can provide certain reference and guidance
for aquatic product processing enterprises and related R&D personnel.
Training content
(1) Raw materials and processing characteristics of aquatic prepared vegetables
1.
1 Characteristics of aquatic raw materials
1 Characteristics of aquatic raw materials
1.
2 Development status of aquatic products prepared vegetable industry
2 Development status of aquatic products prepared vegetable industry
1.
3 Problems in the development of aquatic products prepared vegetable industry
3 Problems in the development of aquatic products prepared vegetable industry
1.
4 Categories and general processing of prepared aquatic products
4 Categories and general processing of prepared aquatic products
1.
5 Future development trend of prepared aquatic products
5 Future development trend of prepared aquatic products
9:00-10:00 Prof.
Shengjun Chen, Ph.
D.
/Researcher
Shengjun Chen, Ph.
D.
/Researcher
(2) Processing technology and case sharing of prepared marine fish
2.
1 Overview and processing development trend of China's marine fish industry
1 Overview and processing development trend of China's marine fish industry
2.
2 New technologies for marine fish processing
2 New technologies for marine fish processing
2.
3 Research and application of processing technology of sea bass prepared vegetables
3 Research and application of processing technology of sea bass prepared vegetables
2.
4 Research and application of salmon prepared vegetable processing technology
4 Research and application of salmon prepared vegetable processing technology
2.
5 New technology and application of saltwater fish pickling and processing
5 New technology and application of saltwater fish pickling and processing
10:00-11:00 Prof.
Yanyan Wu Ph.
D.
/Researcher
Yanyan Wu Ph.
D.
/Researcher
(3) Processing technology and case sharing of freshwater fish prepared vegetables
3.
1 Overview and development trend of freshwater fish industry
1 Overview and development trend of freshwater fish industry
3.
2 Characteristics of raw materials for freshwater fish processing
2 Characteristics of raw materials for freshwater fish processing
3.
3 Common technology for processing freshwater fish prepared vegetables
3 Common technology for processing freshwater fish prepared vegetables
3.
4 Processing technology and case sharing of fish fillet prepared vegetables
4 Processing technology and case sharing of fish fillet prepared vegetables
3.
5 Processing technology and case sharing of prepared vegetables as by-products of fish processing
5 Processing technology and case sharing of prepared vegetables as by-products of fish processing
11:00-12:00 Prof.
Hui Huang, Ph.
D.
/Researcher
Hui Huang, Ph.
D.
/Researcher
(4) Processing technology and case sharing of shrimp prepared vegetables
4.
1 Development status of shrimp industry
1 Development status of shrimp industry
4.
2 Types of shrimp prepared dishes
2 Types of shrimp prepared dishes
4.
3 Shrimp prepared vegetable products processing to promote shelling technology
3 Shrimp prepared vegetable products processing to promote shelling technology
4.
4 Black change control technology for processing shrimp prepared vegetable products
4 Black change control technology for processing shrimp prepared vegetable products
4.
5 Case study of seasoned shrimp processing
5 Case study of seasoned shrimp processing
13:30-14:30 Prof.
Shuxian Hao, Ph.
D.
/Researcher
Shuxian Hao, Ph.
D.
/Researcher
(5) Processing technology and case sharing of shellfish prepared vegetables
5.
1 Overview of China's shellfish industry
1 Overview of China's shellfish industry
5.
2 Comprehensive processing and utilization technology of shellfish
2 Comprehensive processing and utilization technology of shellfish
5.
3 Research and application of shellfish prepared vegetable processing technology
3 Research and application of shellfish prepared vegetable processing technology
5.
4 Processing technology and case sharing of prepared vegetables for high-moisture oyster ready-to-eat products
4 Processing technology and case sharing of prepared vegetables for high-moisture oyster ready-to-eat products
5.
5 Processing technology and case sharing of pearl oyster meat seafood seasoning
5 Processing technology and case sharing of pearl oyster meat seafood seasoning
14:30-15:30 Prof.
Yongqiang Zhao, Ph.
D.
/Associate Researcher
Yongqiang Zhao, Ph.
D.
/Associate Researcher
(6) Algae prepared vegetable processing technology and case sharing
6.
1 Overview of China's edible seaweed industry
1 Overview of China's edible seaweed industry
6.
2 Seaweed prepared vegetable processing technology
2 Seaweed prepared vegetable processing technology
6.
3 Case sharing of processed prepared vegetables of kelp/wakame
3 Case sharing of processed prepared vegetables of kelp/wakame
6.
4 Case sharing of processing of prepared vegetables of dragon beard vegetables
4 Case sharing of processing of prepared vegetables of dragon beard vegetables
6.
5 Case sharing of seaweed prepared vegetable processing
5 Case sharing of seaweed prepared vegetable processing
15:30-16:30 Prof.
Qi Bo Associate Researcher
Qi Bo Associate Researcher
(7) Quality and safety control technology and case sharing of prepared aquatic products
7.
1 Current situation of China's prepared vegetable industry and standards
1 Current situation of China's prepared vegetable industry and standards
7.
2 Standard system framework for prepared aquatic dishes
2 Standard system framework for prepared aquatic dishes
7.
3 Technical points for formulating standards for prepared aquatic products
3 Technical points for formulating standards for prepared aquatic products
7.
4 Quality and safety control technology of prepared aquatic products
4 Quality and safety control technology of prepared aquatic products
7.
5 Case study of standard system of prepared aquatic dishes
5 Case study of standard system of prepared aquatic dishes
16:30-17:30 Prof.
Yang Xianqing Researcher
Yang Xianqing Researcher
Instructor profile
Shengjun Chen, Teacher, Ph.
D.
/Researcher
D.
/Researcher
Shengjun Chen, researcher, PhD/doctoral supervisor
.
Director of Food Engineering and Quality and Safety Research Office of South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Director of Key Laboratory of Aquatic Products Processing of Ministry of Agriculture and Rural Affairs, Director of Laboratory of Aquatic Product Storage and Preservation Risk Assessment of Ministry of Agriculture and Rural Affairs
.
Chief expert of the innovation team of intensive processing and high-value utilization of aquatic products of the Chinese Academy of Fishery Sciences, and the chief expert
of the R&D and innovation team in the field of aquatic product quality and safety in the modern agricultural industrial system of Guangdong Province.
.
Director of Food Engineering and Quality and Safety Research Office of South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Director of Key Laboratory of Aquatic Products Processing of Ministry of Agriculture and Rural Affairs, Director of Laboratory of Aquatic Product Storage and Preservation Risk Assessment of Ministry of Agriculture and Rural Affairs
.
Chief expert of the innovation team of intensive processing and high-value utilization of aquatic products of the Chinese Academy of Fishery Sciences, and the chief expert
of the R&D and innovation team in the field of aquatic product quality and safety in the modern agricultural industrial system of Guangdong Province.
Yanyan Wu Teacher Ph.
D.
/Researcher
D.
/Researcher
Wu Yanyan, researcher, doctoral/doctoral supervisor, post scientist
of the national marine fish industry technology system.
Researcher of the South China Sea Fisheries Research Institute, Chinese Academy of
Fishery Sciences.
The key research direction is aquatic product processing and quality and safety control
.
In recent years, it has made major breakthroughs in solving the research and development of high-value utilization technology of large-scale farmed fish and high-quality biological processing of traditional aquatic products, and has won 40 scientific and technological awards at all levels
.
of the national marine fish industry technology system.
Researcher of the South China Sea Fisheries Research Institute, Chinese Academy of
Fishery Sciences.
The key research direction is aquatic product processing and quality and safety control
.
In recent years, it has made major breakthroughs in solving the research and development of high-value utilization technology of large-scale farmed fish and high-quality biological processing of traditional aquatic products, and has won 40 scientific and technological awards at all levels
.
Hui Huang, Ph.
D.
/Associate Researcher
D.
/Associate Researcher
Huang Hui, associate researcher at the South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, is currently mainly engaged in aquatic product processing and quality and safety related research, and his research directions mainly include basic and applied research
such as aquatic product quality change and evaluation, development and intensive processing of fishery resources in the South China Sea.
He has published more than 130 related academic papers, including more than 30 papers by the first author; Participated in the formulation and promulgation of 1 national standard, 3 aquatic industry standards, and 5 local standards in Guangdong Province; 17 authorized invention patents, etc
.
such as aquatic product quality change and evaluation, development and intensive processing of fishery resources in the South China Sea.
He has published more than 130 related academic papers, including more than 30 papers by the first author; Participated in the formulation and promulgation of 1 national standard, 3 aquatic industry standards, and 5 local standards in Guangdong Province; 17 authorized invention patents, etc
.
Hao Shuxian, Teacher, Ph.
D.
/Researcher
D.
/Researcher
Hao Shuxian, researcher, Ph.
D.
, works in the Food Engineering and Quality Safety Laboratory of the South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, and has long been engaged in the research of high-value intensive processing and quality and safety control of characteristic freshwater fish and shrimp
.
He has published more than 200 related academic papers, including more than 40 papers by the first author; Participated in the formulation and promulgation of 3 national standards, 4 aquatic industry standards, and 10 local standards in Guangdong Province; Authorized 20 invention patents, etc
.
D.
, works in the Food Engineering and Quality Safety Laboratory of the South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, and has long been engaged in the research of high-value intensive processing and quality and safety control of characteristic freshwater fish and shrimp
.
He has published more than 200 related academic papers, including more than 40 papers by the first author; Participated in the formulation and promulgation of 3 national standards, 4 aquatic industry standards, and 10 local standards in Guangdong Province; Authorized 20 invention patents, etc
.
Yongqiang Zhao, Ph.
D.
/Associate Researcher
D.
/Associate Researcher
Yongqiang Zhao, Ph.
D.
, associate researcher, master supervisor
.
Deputy Director of the Food Engineering and Quality Safety Research Office of the South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, and Deputy Director of
the Key Laboratory of Aquatic Product Processing of the Ministry of Agriculture and Rural Affairs.
"100 Scientific and Technological Talents" of China Academy of Fishery Sciences, Guangzhou Pearl River Science and Technology Rising Star
.
Mainly engaged in aquatic product processing and quality and safety control research, presided over more than 20 scientific research projects such as the National Natural Science Foundation of China and the sub-projects of the National Key R&D Program
.
D.
, associate researcher, master supervisor
.
Deputy Director of the Food Engineering and Quality Safety Research Office of the South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, and Deputy Director of
the Key Laboratory of Aquatic Product Processing of the Ministry of Agriculture and Rural Affairs.
"100 Scientific and Technological Talents" of China Academy of Fishery Sciences, Guangzhou Pearl River Science and Technology Rising Star
.
Mainly engaged in aquatic product processing and quality and safety control research, presided over more than 20 scientific research projects such as the National Natural Science Foundation of China and the sub-projects of the National Key R&D Program
.
Qi Bo Teacher Associate Researcher
Qi Bo, associate researcher, master supervisor
.
He is a core member of the red algae processing post of the national algae industry technology system of the Ministry of Agriculture and Rural Affairs, and a special commissioner
of enterprise science and technology in Guangdong Province.
Mainly engaged in the research of seaweed processing and application
.
He has presided over or served as the main completer, responsible for the completion of 12 provincial and ministerial projects, presided over more than
10 special projects of central scientific research institutes, provincial and local standardization and enterprise entrusted projects.
Relevant scientific research achievements have been authorized 21 invention patents, and participated in the publication of 5 monographs
.
.
He is a core member of the red algae processing post of the national algae industry technology system of the Ministry of Agriculture and Rural Affairs, and a special commissioner
of enterprise science and technology in Guangdong Province.
Mainly engaged in the research of seaweed processing and application
.
He has presided over or served as the main completer, responsible for the completion of 12 provincial and ministerial projects, presided over more than
10 special projects of central scientific research institutes, provincial and local standardization and enterprise entrusted projects.
Relevant scientific research achievements have been authorized 21 invention patents, and participated in the publication of 5 monographs
.
Yang Xianqing Teacher Researcher
Yang Xianqing, second-level researcher and doctoral supervisor
.
Secretary-General of Guangdong Fisheries Standardization Technical Committee, leader of food quality and safety discipline of South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, chief expert of seafood quality evaluation and quality and safety excellent innovation team of Chinese Academy of Fishery Sciences, deputy director of the National Aquatic Products Processing Technology Research and Development Center, director of Guangdong Tilapia Deep Processing Technology Research Center, scientist of the processing post of the national modern agricultural industrial technology system, chief expert of the scientific research and innovation team of Guangdong "Yangfan Plan", Member of Aquatic Products Processing of National Food Industry Standardization Committee and Aquatic Processing Committee of National Aquatic Products Standardization Committee
.
Main research directions: aquatic product processing, storage and preservation, quality and safety, standardization
.
.
Secretary-General of Guangdong Fisheries Standardization Technical Committee, leader of food quality and safety discipline of South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, chief expert of seafood quality evaluation and quality and safety excellent innovation team of Chinese Academy of Fishery Sciences, deputy director of the National Aquatic Products Processing Technology Research and Development Center, director of Guangdong Tilapia Deep Processing Technology Research Center, scientist of the processing post of the national modern agricultural industrial technology system, chief expert of the scientific research and innovation team of Guangdong "Yangfan Plan", Member of Aquatic Products Processing of National Food Industry Standardization Committee and Aquatic Processing Committee of National Aquatic Products Standardization Committee
.
Main research directions: aquatic product processing, storage and preservation, quality and safety, standardization
.
Who is trained
R&D, quality, production and other related technical personnel and management personnel of aquatic product processing enterprises;
Aquatic products related raw and auxiliary material enterprises, application development engineers;
Machinery and equipment enterprises related to the processing of prepared aquatic vegetables;
Self-employed, supermarket and catering practitioners;
Relevant scientific researchers of universities and research institutes, etc
.
.
Fee Schedule
Standard charge: 1500 yuan / person
.
.
Early bird discount: register before December 22 to enjoy 1200 yuan / person
.
.
Course description
(1) Register now and get 300 yuan off!
(2) Set up an interactive Q&A session after each live broadcast class, and you can ask questions and communicate
online.
online.
(3) After the live broadcast, the online playback is 1500 yuan / person, and the purchase course students support 6 months of playback
.
Contact: Teacher Chi 13361383590
.
Contact: Teacher Chi 13361383590
