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2022 International Symposium of Animal-Sourced Food Science and Human Wellness Successfully Held in ZZULI

     
Updated:: 2022-12-05  Clicks: 102  

On December 3-5, 2022, the 2022 International Symposium of Animal-Sourced Food Science and Human Wellness was successfully held online, co-hosted by Beijing Academy of Food Sciences, China Meat Food Research Center, China Food, Massey University, New Zealand and Meat Processing Industry Technology Innovation Strategic Alliance, and undertaken by Zhengzhou University of Light Industry, Henan Agricultural University, Henan University of Technology, etc.

Prof. Zhao Yan, President of Beijing Academy of Food Sciences, Director of China Meat Food Research Center, and President of China Food, delivered the opening speech.

Prof. Huang Rongjie, Secretary of the Party Committee of ZZULI, gave welcoming remarks to all the leaders and experts present on behalf of all the teachers and students of ZZULI! He also introduced the basic information of ZZULI and the achievements of our food science and engineering discipline under the care and guidance of the experts over the years, and showed our gratitude to all the leaders and experts who have given care, guidance, and support to ZZULI for a long time!

Prof. Bai Yanhong, Vice President of ZZULI, presided over the general report on the symposium and gave a report entitled “Studies on Rapid Detection and Non-thermal Sterilization Technologies of Food-borne Pathogenic Bacteria in Meat”, and Dr. Li Ke delivered a special report entitled “Research on Ultrasonic Processing of Meat Proteins”.

Affected by the epidemic, the symposium was held via video conferencing and webcast. The opening ceremony was watched online with nearly 30,000 visits. The symposium set up 10 venues with nearly 120 reports and had an international special session for the first time, involving meat, dairy, egg and aquatic product and other animal-sourced food studies. More than 500 experts and scholars from home and abroad carried out exchange discussions in this symposium. Wang Shouwei, Chief Scientist of China Meat Food Research Center, delivered the closing speech, marking a successful completion of the scheduled agenda.



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