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In view of the current severe situation of the new crown epidemic in China, after the prudent decision of the organizing committee of the conference, the "4th Chinese Cuisine Industrial Processing Technology Forum" originally scheduled for December 8-9, 2022 was changed to the online live broadcast format, the meeting time remained unchanged, and the "2022 China Prepared Vegetables Industry Development White Paper" was distributed to all participants by mail after the meeting
.
.
Although the conference was changed to an online format, the content was still solid and rich, and the dry goods were full!
At the same time, in order to make up for the regret that this year's delegates could not communicate face-to-face, the organizing committee of the conference decided that all delegates who registered for the online conference this year can participate in the offline "2023 5th Chinese Cuisine Industrial Processing Technology Forum" for free, and the 5th Cuisine Conference will take various forms such as industry reports, upstream and downstream product displays, terminal new product tasting, and visits to build the conference into an influential industry event
in the prepared vegetable industry in 2023.
Stay tuned!
in the prepared vegetable industry in 2023.
Stay tuned!
Time and place
When: December 8-9, 2022
Live broadcast platform: Food Xuebao
Organizational structure
Guide:
National Agricultural Products Processing Industry Science and Technology Innovation Alliance
Host:
National Agricultural Products Processing Industry Science and Technology Innovation Alliance Prefabricated Vegetable Professional Committee
Food Buddies Network
Co-Organizers:
Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences
Sichuan Provincial Key Laboratory of Meat Processing, Chengdu University
Institute of Processing, Chinese Academy of Agricultural Sciences-Yihai Kerry Central Kitchen Research Institute
Assisted:
Jiangsu Taixing Modern Agricultural Industrial Park (Taixing Agricultural Products Processing Park)
Qiqihar Municipal People's Government
Shandong Prepared Vegetable Industry Development Alliance
Yantai Municipal Bureau of Agriculture and Rural Affairs (Food Industry Chain Office)
Supported Media:
China Food News, Food Industry Technology, Today's Headlines, Frozen Food
Meeting content
December 8th morning Conference Opening Ceremony/Policy Trends/Standards Release/Report Release/Key Technologies
9:00-9:20
Opening ceremony of the conference
The representative of the organizer delivered a speech
He Jing, deputy secretary of the Qiqihar Municipal Party Committee, delivered a speech
Wang Xiaoyun, Secretary of Taixing Modern Agricultural Industrial Park in Jiangsu Province, delivered a speech
9:20-9:40
Prepared Dishes Professional Committee released
Speaker: Zhang Chunhui, Chairman of the Prefabricated Vegetable Professional Committee of the National Agricultural Products Processing Industry Science and Technology Innovation Alliance
9:40-10:00
"2022 Prepared Vegetables Industry White Paper" released
Speaker: Food Partner Network, Secretariat of the National Agricultural Products Processing Industry Science and Technology Innovation Alliance Prepared Vegetable Professional Committee
10:00-10:30
"Taste" - the soul of the prepared vegetable industry
Speaker: Wang Fengzhong, Director, Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences
10:30-11:00
Analysis of the innovative development path and trend of prepared dishes
Speaker: Wang Wei, Dean, Sichuan Meat Industry Technology Research Institute, Chengdu University
11:00-11:30
Key technologies for the industrial transformation of prepared dishes
Speaker: Zhang Chunhui, Chief Scientist, Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences
December 8th afternoon New technology/new process/new application
Time
content
14:00-14:30
Development status trend of prepared aquatic products and problem countermeasures
Speaker: Tu Zongcai, Professor/Vice President of Jiangxi Normal University
14:30-15:00
Design and industrialization of pre-made cooking kits
Speaker: Zhao Zhifeng, Executive Vice President of Sichuan Agricultural Products Processing Research Institute
15:00-15:30
Seasoning analysis and healthy and delicious enhancement solutions in prepared dishes
Speaker: Sun Hequn, Angel Yeast Co.
, Ltd.
Senior Engineer of Application Technology
, Ltd.
Senior Engineer of Application Technology
15:30-16:00
Food flavor analysis technology and its application in the research and development of prepared dishes
Speaker: Huanlu Song, Professor, Beijing Technology and Business University
16:00-16:30
There is about "fresh" - gas black technology to help pre-made dishes take off
Speaker: Yin Zhan, Senior Manager, Application Technology, Linde Group
16:30-17:00
How traditional meat factories are transitioning to prepared dishes
Speaker: Cui Zhaowei, Director of R&D Department of Sichuan Tieqi Lux Industrial Co.
, Ltd
, Ltd
December 9th morning New technology/new process/new application
9:00-9:30
The scientific axis of prepared dishes and a new engine for industrial cluster development
Speaker: Tianli Yue, Dean, School of Food Science and Engineering, Northwest University
9:30-10:00
Progress of prefabricated vegetable packaging and new technology of functional fresh-keeping packaging
Speaker: Xiao Naiyu, Professor, School of Light Industry and Food, Zhongkai University of Agricultural Engineering
10:00-10:30
Intelligent equipment helps the industrialization of Chinese food
Speaker: Liu Yanxia, Marketing Director of Shanghai Duoke Electronic Technology Co.
, Ltd
, Ltd
10:30-11:00
The organic integration of traditional cooking techniques and the food industry
Speaker: Meng Xiangren, Deputy Dean, School of Tourism and Cookery, School of Food Science and Engineering, Yangzhou University
11:00-11:30
Construction of Chinese meat and bone broth health nutrition technology route
Speaker: Zou Jian, Dean of the School of Food and Biological Engineering, Henan University of Animal Husbandry and Economics, Executive Dean of Henan Prepared Vegetable Technology Innovation Research Institute
On the afternoon of December 9th, the local specialty cuisine is transformed into a typical representative of pre-made dishes
14:00-14:30
Intelligent control and equipment for quality formation in the process of industrial stir-frying of lamb cheeks
Speaker: Luo Ruiming, Professor, Ningxia University
14:30-15:00
The cultural and scientific and technological genes of the development of the millennium Shaanxi prepared vegetable industry
Speaker: Huang Junrong, Professor, School of Food Science and Engineering, Shaanxi University of Science and Technology
15:00-15:30
From catering cooking to central kitchens, catering businesses take a gorgeous turn
Speaker: Li Peng, General Manager of Meizhou Dongpo Catering Group-Sichuan Wangjiadu Food Co.
, Ltd
, Ltd
15:30-16:00
From behind the scenes to the front of the stage, pre-made dishes are the key points of branding
Speaker: Ni Rutie, General Manager of Xiamen Anjing Frozen Products Supply Chain Co.
, Ltd
, Ltd
16:00-16:30
Northern specialty prepared vegetable processing technology and case sharing
Speaker: Xue Xiangyang, President of Shandong Longda Gourmet Co.
, Ltd
, Ltd
16:30-17:00
Intelligent sensory technology helps to regulate the flavor of pre-made dishes
Speaker: Zeng Hongyan, Director of Sensory Analysis Center, Jinan Intelligent Sensory Analysis Instrument Co.
, Ltd
, Ltd
The Conference is closed
How to attend
Participation fee: 2800 yuan / person, group price of three or more people 2400 yuan / person
.
After successful payment, contact the conference affairs team to open an online listening channel
18906382430 the teacher.
.
After successful payment, contact the conference affairs team to open an online listening channel
18906382430 the teacher.
Note: Delegates participating in this online conference can participate in the offline "5th Chinese Cuisine Industrial Processing Technology Forum" in 2023 for free, and participants can provide a mailing address to obtain the "2022 China Prepared Vegetables Industry Development White Paper"
.
.
Corporate remittance:
Company name: Jinan Formite Information Technology Co.
, Ltd
, Ltd
Bank: Bank of Communications Co.
, Ltd.
Jinan Pilot Free Trade Zone Sub-branch
, Ltd.
Jinan Pilot Free Trade Zone Sub-branch
Account number: 371899991013000033494
Please send a postscript: 2022 Dishes + full name
Who attended
Traditional food, prepared food, prepared meat products, catering chains, central kitchens and other enterprises, raw material supply, machinery and equipment manufacturing, food quality and safety testing, fresh e-commerce platform, cold chain logistics, storage and transportation and other enterprises, related industry senior management, processing and production, product development, quality control and other technical and management personnel, as well as universities, scientific research institutes, as well as undergraduate and graduate students
.
.
Conference team contact
Teacher Yu: 18906382430 (same number as WeChat)
Teacher Huang: 18905354390 (same number as WeChat)
