Shenzhen, China 24-26 April 2024

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Fermented Food and Nutrition Health Forum

Forum BackgroundFermented food accounts for one-third of the daily food consumption for the people, and in China fermented food is an essential component in food industry with a long history and abund

  • Date: 2024.04.25
  • Location: Forum B 1-F50
  • Organisers:
  • Partners:

Forum Background

Fermented food accounts for one-third of the daily food consumption for the people, and in China fermented food is an essential component in food industry with a long history and abundant variety. Fermented food, created through the interaction of the three-body organisms (microorganisms, animals, and plants), not only produces enjoyable flavours and tastes, but also, more importantly, generates mysterious factors that are beneficial to human health through complex metabolic processes. Some of these factors are known, while others remain unknown and require further exploration.


Forum Theme
This forum, with the theme "Fermented Food - The Great Health Secret Co-brewed by the Three-body Organisms," will focus on the relationship between fermented food and nutrition, research progress in fermented food, and development trends. Experts, scholars, research institutions, technology research and development centers, and leading companies in the field of fermented food will be invited to participate, sharing the tremendous potential of fermented food in the health industry, interpreting the current development status and future trends of fermented food, and jointly seeking the great health secret co-brewed by the three-body organisms.


Highlights of Past Conferences

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Contact

Koelnmesse (Beijing) Co., Ltd. Shanghai Branch

Ms. Vanessa Long
Tel.:+86 21 6390 6161-819

Fax:+86 21 6390 6858

vanessa.long@koelnmesse.cn


2024年4月25日

14:10-14:10

Cheng Chi, Technical Consultant, Former Vice President, Chief Expert from China National Research Institute of Food and Fermentation Industries

Helen Lin, Senior Project Director, Koelnmesse (Beijing) Co., Ltd.

Welcome Address





14:10-14:30

Dong Fei, Senior Researcher, Jingdong Consumption and Industrial Development Research Institute

2024 Online Health Food Consumption Trends Report





14:30-14:50

Zhu Xuan, Professor, School of Food and Bioengineering, Zhejiang Gongshang University

Key Techniques for the Evaluation of Food Nutritional Function Factors





14:50-15:00

Break





15:00-15:20

待定

Research on the Quality of Fermented Persimmon Beverage





15:20-15:40Mao Yuejian, Strains Research and Development Manager, IFF Health and Biotechnology DivisionDevelopment and Optimization of Food Fermentation Strains




15:40-16:00Ze Xiaolei, Microecology Research and Application Scientist, Science and Technology Center, Tomson Bihealth Co., LTD.Deep Cultivation of Probiotics Research, Enabling Scientific Nutrition Strategy




16:00-16:20Pang Shaojie, Senior Engineer of Dairy R&D of Feihe DairyAnalysis of Resident Dietary Guidelines Trends Report