The third meeting of the Youth Working Committee of Shandong Food Science and Technology Society was held in Shandong University of Technology (Zibo)
By: Date: 2021-01-12 Categories: chinesefood Tags: ,
  The third meeting of the Youth Committee of the first session, hosted by the Youth Working Committee of the Shandong Food Science and Technology Society and undertaken by the School of Agricultural Engineering and Food Science, Shandong University of Technology, was held in Zibo on January 10, 2021. Wang Xiangyou, Vice Chairman of Shandong Food Science and Technology Association, He Fa Tao, Secretary General, Yi Weiming, Vice President of Shandong University of Technology, and Li Zhihe, Executive Dean of the School of Agricultural Engineering and Food Science attended the meeting. The conference was carried out simultaneously through video online and offline. More than 40 young committee members from major universities, scientific research institutes and enterprises across the country and some young teachers from the School of Agricultural Engineering and Food Science participated in the conference.

   Yi Weiming pointed out in his speech that the School of Agricultural Engineering and Food Science of Shandong University of Technology is one of the schools with the longest history of running a school. The school focuses on agricultural product processing and storage engineering, food safety, food nutrition and food science. Cultivation and scientific research, focusing on solving technical and equipment problems that restrict industrial development, with distinctive engineering characteristics. The third meeting of the Youth Committee was chosen to be hosted by the School of Agricultural Engineering and Food Science. It is not only a spur to the school’s food discipline, but also a rare opportunity for the college to continue learning and improve its own level. He hopes that every youth committee member can redouble their efforts in their respective posts, produce more results, and drive the youth around them to grow together.
   Li Zhihe pointed out in his speech that youth is the future of the motherland, the hope of the nation, and the future of innovation. I hope that every young committee member can act as a promoter and practitioner of scientific and technological innovation with the courage to innovate, the spirit to be the first, and the vigorous vigor; I hope that the colleges and societies will be able to carry out many aspects of industry, education, research, and party building in the future. More extensive cooperation, with the original intention and mission, together to contribute to the future of my country’s food science and food industry.
  The meeting was chaired by Professor Mao Xiangchao from the School of Food Science and Engineering, Ocean University of China, Director of the Youth Committee. Ma Chao, secretary-general of the Youth Committee, summarized the work of the Youth Committee in 2020. In the past year, members have gone deep into the front line of production, conducted scientific and technological research on bottlenecks restricting the development of enterprises, and carried out food science education activities in the classrooms of primary and middle schools. And even the national food industry has made contributions. Members were co-opted at the meeting, and the members had in-depth and enthusiastic discussions on the joint strengths of teaching and scientific research, the output and implementation of academic achievements, and the development of popular science work.
  The conference invited Professor Fan Daming, the deputy dean of the Institute of Science and Technology of Jiangnan University, to give a report entitled”New Strategies for Green Processing of Liquid Food:Design and Technical Research on Fluid Microwave Heating Method”, focusing on the conduction of liquid food with steam as the heat source In the heating process, there are inevitably problems such as heat loss and pipeline coking. By constructing a multi-physics coupling simulation model, a continuous microwave heating device suitable for liquid food is developed, and the effect of operating parameters on the fluid thermal response during microwave heating is studied. Impact.
  The meeting invited Professor Wang Lifeng, Deputy Director of the International Liaison Office of Nanjing University of Finance and Economics, to give a report entitled”Rapeseed Protein Digestibility Research and Emulsion Product Development”. The latest achievements in product development. Associate professors Zhu Lanlan and Ma Chengye from Shandong University of Technology gave keynote speeches respectively, and conducted in-depth exchanges and discussions on the safe utilization of Antarctic krill protein resources and the research on the organization of plant protein meat.
   Conference online video invites the Chairman of the Youth Committee of the Chinese Society for Food Science and Technology, Professor Ai Lianzhong of the University of Shanghai for Science and Technology, Chen Zheng, Secretary General of the Youth Committee of the Chinese Society for Food Science and Technology, and Deputy Director of the Youth Committee of the Chinese Society for Food Science and Technology Committee members, Professor Liu Xuebo of Northwest A&F University, Deputy Chairman of the Youth Committee of China Food Science and Technology Association, Professor Wang Jing of Beijing Technology and Business University, Deputy Secretary-General of China Food Science and Technology Association Youth Committee, Professor Zhang Na of Harbin University of Commerce and other young people at the venue The committee members interacted and discussed a number of hot topics such as cross-disciplinary cultivation results, postgraduate training and international exchanges.