11月16日

11月17日

11月18日

9:00-20:00

会议报到

地点：杭州歌江维嘉酒店

8:30-10:10  会议开幕式

8:30-10:30

专题报告二：Food oral processing, sensory, consumer preference

10:10-12:20

专题报告一： Food soft matter, structure and material properties

10:30-12:30

专题报告三：Food digestion and nutrition

12:20-13:30  午餐

12:20-13:30  午餐

13:30-15:30

专题报告二：Food oral processing, sensory, consumer preference

13:30-17:00

专题报告四：Functional food and food functionalities

15:30-17:30

研究生成果展览与交流

17:00  会议闭幕式

18:30-20:00 会议晚宴

Speaker

Affiliation

Title

Dr. Juliet Ansell

Zespri, New Zealand

Incorporation of fresh whole plants in our diets for digestive comfort; the Zespri kiwifruit story

Dr. Ofir Benjamin

Tel Hai College, Israel

On the frontier of food sensory research using electronic tongue

Prof. Kees de Graaf

Head of Nutrition, Wageningen University, the Netherlands

Energy intake rate; a measure for the obesogenic capacity of a food?

Prof. Edith Feskens

Chair of Global Nutrition, Wageningen University, the Netherlands

Global Nutrition: opportunities and perspectives

Kelly Fourtouni

Associate Principal Scientist,

Mondelèz International Research Centre, UK

Nutritional challenges in the food industry: well-being aspects

Prof. Manohar Garg

Massey University, New Zealand

Food Structure and Metabolic Health

Prof. Francisco Goycoolea

Food Chemistry and Biochemistry group leader, The University of Leeds, UK

Chitosan Biopolymers in Food: Where are we standing?

Dr. Mian Li

Research director, Huakang, China

五碳糖醇的绿色制备及其功能特性与应用

Prof. Alan Mackie

Head of School, The University of Leeds, UK

What is the role of dietary fibre in glycaemic response?

Dr. Mark Malone

R&D Director, Fonterra, New Zealand

To be confirmed

Prof. Brent Murray

Food Colloids group leader, The University of Leeds, UK

Colloid and biopolymer complexes for delivery functionality in foods

Dr. Roberto Reniero

R&D Director, Nestle, China

Materials science as enabler for enhanced nutrition without compromising taste

Dr. Christos Ritzoulis

Zhejiang Gongshang University, China

Okra hydrocolloid rheology: from industrial application to oral processing

Dr. Ronald Skiff

Director of Beverage Innovation and Design, Firmenich, USA

Consumer insight based on tea innovation

Dr. Elena Simone

The University of Leeds, UK

Characterization, monitoring and control of the manufacturing of crystalline materials and particulate products in the food industry

Prof. Harjinder Singh

Head of School, Massey University, New Zealand

Designing Food Structures for optimal delivery of nutrients

Dr. Markus Stieger

Wageningen University, the Netherlands

Food oral processing through the life span: Interplay between food structure, sensory perception and pleasure

Dr. Zhenghua Wei

Research director, Wahaha, China

Study on submerged fermentation and bioactivities of medicinal higher fungi

Prof. Peter Wilde

Group leader, Quadram Institute Bioscience, UK

Colloidal mechanisms underpinning the perception and digestion of emulsified fats

Dr. Marie Wong

Massey University, New Zealand

New Methods to Monitor Cell Integrity During Cold-Pressed Avocado Oil Extraction

Dr. Jean-Paul Vincken

Food Chemistry Group leader, Wageningen University, the Netherlands

To be confirmed

Dr. Aiqian Ye

Massey University, New Zealand

To be confirmed

Prof. Beiwei Zhu

Academician, Zhejiang Gongshang University, China

To be confirmed