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foodmate.
net/tag_3748.
html" class="zdbq" title="Food related food information" target="_blank">Food Partner Network News At 8:45 am on March 25, 2021, "Technology and Application ofCompoundfoodmate.
net/tag_346.
html" class="zdbq" title="Condiment related food information" target="_blank"> Condiments forCatering" started as scheduled at Shuhai Innovation Experience Center, from Sichuan Tianwei Food Group Co.
, Ltd.
,foodmate.
net/tag_612.
html" class="zdbq" title="Guangming related food information" target="_blank"> Bright Food Group Shanghai FarmNearly forty trainees fromFood Science and Engineering Co.
, Ltd.
, Bifei Food Co.
, Ltd.
, Gansu Agricultural University College of Food Science and Engineering,foodmate.
net/tag_2408.
html" class="zdbq" title="COFCO-related food information" target="_blank"> and COFCO Nutrition and Health Research Institute attended the training.
net/tag_3748.
html" class="zdbq" title="Food related food information" target="_blank">Food Partner Network News At 8:45 am on March 25, 2021, "Technology and Application ofCompoundfoodmate.
net/tag_346.
html" class="zdbq" title="Condiment related food information" target="_blank"> Condiments forCatering" started as scheduled at Shuhai Innovation Experience Center, from Sichuan Tianwei Food Group Co.
, Ltd.
,foodmate.
net/tag_612.
html" class="zdbq" title="Guangming related food information" target="_blank"> Bright Food Group Shanghai FarmNearly forty trainees fromFood Science and Engineering Co.
, Ltd.
, Bifei Food Co.
, Ltd.
, Gansu Agricultural University College of Food Science and Engineering,foodmate.
net/tag_2408.
html" class="zdbq" title="COFCO-related food information" target="_blank"> and COFCO Nutrition and Health Research Institute attended the training.
At the beginning of the class, Wang Jingbo, director of the Shuhai Research and Innovation Center, and Dong Lijuan, manager of the R&D Service Department of FoodPartner Network, delivered welcome speeches.
They expressed a warm welcome to all the students present and hope that everyone will learn something!
They expressed a warm welcome to all the students present and hope that everyone will learn something!
Director of Shuhai Research and Innovation Center｜ Wang Jingbo
Food Partner Network R&D Service Division Manager｜ Dong Lijuan
From 9:00 to 10:40 in the morning, Mr.
Gao Jianyou, a senior expert in the supply chain of Shuhai/exclusive lecturer of Oriental cuisine JTP, shared the topic of "hot pot compound ingredients", from the industry status and demand analysis of hot pot bottom ingredients, product concept and research and development Innovative ideas, flavor sources, raw material selection, seasoning technology, production process types, processes and key point analysis, etc.
are shared, and interactive on-site answers are also provided.
Gao Jianyou, a senior expert in the supply chain of Shuhai/exclusive lecturer of Oriental cuisine JTP, shared the topic of "hot pot compound ingredients", from the industry status and demand analysis of hot pot bottom ingredients, product concept and research and development Innovative ideas, flavor sources, raw material selection, seasoning technology, production process types, processes and key point analysis, etc.
are shared, and interactive on-site answers are also provided.
Senior Expert of Shuhai Supply Chain｜ Gao Jianyou
11:00-11:30, Manager Wang Yiling of Givaudan Flavours and Fragrances (Shanghai) Co.
, Ltd.
shared the topic of "Spicy Flavor", mainly explaining the latest spiciness flavor trends and application techniques and case studies of spiciness flavors.
, Ltd.
shared the topic of "Spicy Flavor", mainly explaining the latest spiciness flavor trends and application techniques and case studies of spiciness flavors.
Senior Manager, Consumer Sensory Insight, Givaudan Flavours and Fragrances (Shanghai) Co.
, Ltd.
｜Wang Yiling
, Ltd.
｜Wang Yiling
11:30-12:10, Pan Wen, manager of Givaudan Flavours and Fragrances (Shanghai) Co.
, Ltd.
, shared the "Study on the Sensory Flavor of Butter Hot Pot Bottom".
The main content covers the flavor map of spicy Butter hot pot Bottom, hot pot Application technology and case analysis of flavor essence.
, Ltd.
, shared the "Study on the Sensory Flavor of Butter Hot Pot Bottom".
The main content covers the flavor map of spicy Butter hot pot Bottom, hot pot Application technology and case analysis of flavor essence.
Consumer Sensory Insight Manager, Givaudan Flavours and Fragrances (Shanghai) Co.
, Ltd.
｜ Pan Wen
, Ltd.
｜ Pan Wen
During the Givaudan product display, tasting and communication link, on-site students actively participated in the activity.
The training and learning in the afternoon was shared by Mr.
Zhang Honglie, the founder of Huashizhi Manufacturing/Senior Consultant of Shuhai Supply Chain.
Mr.
Zhang shared the "Chinese food semi-finished compound package", interacted with the students on the spot and answered questions.
Zhang Honglie, the founder of Huashizhi Manufacturing/Senior Consultant of Shuhai Supply Chain.
Mr.
Zhang shared the "Chinese food semi-finished compound package", interacted with the students on the spot and answered questions.
Founder of Huashi Intelligent Manufacturing｜ Zhang Honglie
Tomorrow’s training will be shared by Mr.
Wu Minhao, the national judge of condiments on "Common quality problems and related solutions in catering compound condiments".
Mr.
Wu has worked in a well-known condiment food company for more than 30 years and has rich experience and technology.
, The main sharing content includes: the overview, characteristics, common quality problems and solutions of current compound condiments in our country to share and interactive on-site answers.
Wu Minhao, the national judge of condiments on "Common quality problems and related solutions in catering compound condiments".
Mr.
Wu has worked in a well-known condiment food company for more than 30 years and has rich experience and technology.
, The main sharing content includes: the overview, characteristics, common quality problems and solutions of current compound condiments in our country to share and interactive on-site answers.
Shuhai Supply Chain organizes trainees to visit the Innovation Experience Center.
In the afternoon, all the trainees carried out group practice and blind evaluation and communication, expert tasting and answering questions, and awards and awards to the outstanding team.
The trainees completed the course and ended the two-day training.
The trainees completed the course and ended the two-day training.
