关于召开�?022年谷物科学与技术国际研讨会”的通知

Time

时间

Presentation

报告内容

Chair

主席

8:30-9:00

Opening Ceremony 研讨会开幕式

8:30-8:40

Address

Prof. Boli Guo, Institute of Food Science and Technology,

Chinese Academy of Agricultural Sciences (CAAS), China

主持人致开幕词

郭波� 中国农业科学院农产品加工研究所 研究呗�/p>

Prof. Boli Guo

郭波莈�/p>

研究呗�/p>

8:40-8:50

Address

Institute of Food Science and Technology, CAAS, China

中国农业科学院农产品加工研究所领导致辞

8:50-9:00

Address

Department of International Cooperation, CAAS, China

中国农业科学院国际合作局领导讲话

9:00-9:25

Starch molecular structural parameters affecting the nutritional health of rice

Prof. Robert Gilbert, The university of Queensland/ Yangzhou University

淀粉分子结构参数对大米营养健康的影哌�/p>

Robert Gilbert 昆士兰大�?扬州大学 教授

Prof. Jing Wang

王静教授

9:25-9:50

The directions for the high quality development of grain industry of China

Prof. Bin Tan, National Food and Strategic Reserves Administration, China

我国粮食产业高质量发展的方向

谭斌 国家粮食与物资储备局 研究呗�/p>

9:50-10:15

Structural basis and regulation of rice textural property during cooking process

Prof. Jing Wang, Beijing Technology and Business University

稻米口感品质的结构基础与调�?/p>

王静 北京工商大学食品与健康学� 院长、教掇�/p>

10:15-10:30

Tea Break 茶歇

10:30-10:55

Consumers' new demand for the quality of Chinese noodle

Prof. Yimin Wei, Institute of Food Science and Technology, CAAS

消费者对中华面条质量的新需汁�/p>

魏益� 中国农业科学院农产品加工研究所 教授

Prof. Xinzhong Hu

胡新中教掇�/p>

10:55-11:20

Novel approaches to embrace legumes in foods for future consumers

Prof. Charles Brennan, Royal Melbourne Institute of Technology

为未来消费者提供豆类食品的新方泔�/p>

Charles Brennan皇家墨尔本理工大� 教授

11:20-11:45

An overview of research development on the health benefits of minor cereals

Prof. Qun Shen, Chinese Agricultural University

杂粮健康功效研究发展概览

沈群 中国农业大学食品科学与营养工程学� 教授

11:45-12:10

Enhancing the nutritional value of extruded cereals using plant food processing by-products

Prof. Danyang Ying, Commonwealth Scientific and Industrial

Research Organisation (CSIRO), Australia

利用植物食品加工副产品提高膨化谷物的营养价�?nbsp;

Danyang Ying 澳大利亚联邦科工组织 教授

12:10-13:30

Lunch 午餐

13:30-13:55

Mechanisms underlying the formation of starch-lipid-protein complexes

Prof. Shujun Wang, Tianjin University of Science and Technology

淀�?�?蛋白复合物形成的内在机制

王书� 天津科技大学食品学院 教授

Prof. Shujun Wang

王书军教掇�/p>

13:55-14:20

Fibre incorporation in foods- opportunities and challenges

Associated Prof. Sushil Dhital, Monash University, Australia

食品中的纤维-机遇与挑�?nbsp;

Sushil Dhital 澳大利亚莫纳什大学 副教掇�/p>

14:20-14:45

Wheat dough crumb image recognition during mixing stages and the crumb forming mechanisms

Prof. Xinzhong Hu, Shanxi Normal University

小麦面团颗粒图像识别及其混合阶段和颗粒形成机制研�?nbsp;

胡新� 陕西师范大学食品工程与营养科学学� 教授

14:45-15:10

Effects of sulfur deficiency in modern agriculture soil on the wheat processing and nutrient quality

Prof. Wujun Ma, Qingdao Agricultural University

现代农业土壤硫元素缺乏对小麦加工和营养品质的影响

马武� 青岛农业大学农学�?nbsp;教授，院镾�/p>

15:10-15:30

The apparent viscosity of plant protein/starch during extrusion

Prof. Bo Zhang, Institute of Food Science and Technology, CAAS

挤压过程中植物蛋�?淀粉体系的表观粘度

张波 中国农业科学院农产品加工研究所 研究呗�/p>

15:35-15:55

Tea Break 茶歇

15:55-16:20

Evolution of volatiles and quality of Chinese steamed bread along the process

Prof. Xueming Xu, Jiangnan University

馒头制作过程中风味物质的演变与调�?/p>

徐学� 江南大学食品学院 教授

A. Prof. Ming Li

李明

副研究员

16:20-16:45

The nano particle characterization in Huangjiu

Prof. Weichun Pan, Zhejiang Gongshang University

黄酒中纳米粒子的表征

潘伟� 浙江工商大学食品与生物工程学� 教授

16:45-17:10

The role of HMW-GS composition in GMP-gel rheology and wheat flour functionality in applications

Dr. Clyde Don, CEO of Food Physica, Netherlands

HMW-GS组分在GMP凝胶流变学和小麦粉功能性中的作�?/p>

Clyde Don CEO of Food Physica 研究呗�/p>

17:10-17:30

The strategies to modulate colonic fermentation rate and metabolite profiles of resistant starch

A. Prof. Bin Zhang, South China University of Technology

调控抗性淀粉的大肠发酵速率和代谢产物的策略

张斌 副教� 华南理工大学

18:00-19:30

Dinner晚餐，会议结杞�/p>