2015 International Symposium on Food Science and Biotechnology
作者:管理员  来源:食品科学与技术国家重点实验室  发布日期:2015/09/11 16:45:53  浏览次数:

Date: Wednesday, September 16, 2015

Place: Meeting Room 131, State Key Laboratory of Food Science and Technology

Time

Speaker and Presentation Title

08:30 – 08:50

Welcome and Introduction

08:50 – 09:20

Prof. Jochen Weiss, Prof. Reinhard Kohlus, and Prof. Lutz Fischer, University of Hohenheim

Introduction of the University of Hohenheim, the Institute of Food Science and Biotechnology and the Studies

09:20 – 09:50

Prof. Bo Jiang, Jiangnan University

Introduction of the State Key Laboratory of Food Science and Technology, Jiangnan University

10:10 – 10:40

Prof. Jochen Weiss, University of Hohenheim

Title: Food Physics and Meat Science

10:40 – 11:10

Prof. Jing Wu, Jiangnan University

Title: Enzyme Technology and Bioprocess Engineering

11:10 – 11:40

Prof. Jörg Hinrichs, University of Hohenheim

Title: Soft Matter Science and Dairy Technology

11:40 – 14:00

Lunch

14:00 – 14:30

Prof. Bernd Hitzmann, University of Hohenheim

Title: Process Analytics and Cereal Science

14:30 – 15:00

Prof. Jie Chen, Jiangnan University

Title: Mechanisms of Solubility Loss of Soy Protein Powder during Storage

15:00 – 15:30

Prof. Reinhard Kohlus, University of Hohenheim

Title: Process Engineering and Food Powders

15:50 – 16:20

Prof. Peng Zhou, Jiangnan University

Title: Food Biochemistry and Biophysics

16:20 – 16:50

Prof. Lutz Fischer, University of Hohenheim

Title: Biotechnology and Enzyme Science

16:50 – 17:20

Prof. Bo Jiang, Jiangnan University

Title: Strategy for Biosynthesis of Low-Calorie Sugars