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 |
