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Due to the severe situation of the new crown epidemic in China a few days ago, in order to cooperate with the epidemic prevention and control work, and effectively protect the health of all participants in the conference and the expected effect of partners participating in the exhibition, the organizing committee of the conference combined the opinions of experts and participants, and after careful consideration, decided to hold the "4th Chinese Cuisine Industrial Processing Technology Forum and 2022 Annual Meeting of the National Agricultural Products Processing Industry Science and Technology Innovation Alliance Prefabricated Vegetables Special Committee" scheduled to be held on November 13-15.
Postponed to December 8-10, 2022 in Jinan, Shandong Province (registration on December 8, 2022, meeting on 9-10).
Postponed to December 8-10, 2022 in Jinan, Shandong Province (registration on December 8, 2022, meeting on 9-10).
We apologize for the inconvenience caused by the postponement of the meeting.
We will actively promote various work, the registration channel of the conference will continue to open, welcome friends from all walks of life in the industry to actively participate, and look forward to the 4th Cuisine Conference in 2022 to bring you more harvests
.
We will actively promote various work, the registration channel of the conference will continue to open, welcome friends from all walks of life in the industry to actively participate, and look forward to the 4th Cuisine Conference in 2022 to bring you more harvests
.
The conference will focus on the theme of "Gathering Momentum and Innovation and Win-Win", closely focusing on the needs of countries, industries and markets such as new technologies/new processes/new products/new standards of prepared dishes, with the goal of helping prepared dishes "more delicious, more convenient, safer and more nutritious", discuss the industrial processing cooperation system of prepared vegetables, and jointly promote the high-quality development
of China's prepared vegetable industry.
of China's prepared vegetable industry.
1 Forum Information
Assembly time
December 8-10, 2022
▎December 8 Registration for the meeting
▎December 9 The 4th Chinese Cuisine Industrial Processing Technology Forum
and 2022 National Agricultural Products Processing Industry Science and Technology Innovation Alliance Prefabricated Vegetables Annual Conference
▎December 10 The 4th Chinese Cuisine Industrial Processing Technology Forum
and 2022 National Agricultural Products Processing Industry Science and Technology Innovation Alliance Prefabricated Vegetables Annual Conference
Venue of the conference
Jinan, Shandong
2 Organization
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-hosted
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 Industrial Park (Taixing Agricultural Products Processing Park)
Qiqihar Municipal People's Government
Shandong Prepared Vegetable Industry Development Alliance
Support media
China Food News
Food Industry Technology
Today's headlines
Frozen food
3 Forum Agenda
December 8 Conference sign-in / preparatory meeting of the Pre-made Dishes Committee
Time content
16:30-17:30
Preparatory meeting of the Pre-made Dishes Committee
December 9th Morning Conference Opening Ceremony/Policy Trends/Standards Release/Report Release/Key Technologies
Time content
8:30-8:40
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
8:40-9:00
The prefabricated dish professional committee was released, and the vice chairman awarded the medal
Speaker: Zhang Chunhui, Chairman of the Prefabricated Vegetable Professional Committee of the National Agricultural Products Processing Industry Science and Technology Innovation Alliance
9:00-9:40
Interpretation of prepared dish policies and standards
The launching ceremony of the national standard of prefabricated dishes, the formulation of prefabricated vegetable group standards and the collection of opinions
9:40-9:50
"2022 Prepared Vegetables Industry White Paper" and "China Prepared Vegetables Industry Chain Directory" released
Speaker: Food Partner Network, Secretariat of the National Agricultural Products Processing Industry Science and Technology Innovation Alliance Prepared Vegetable Professional Committee
9:50-10:10
Group photo + coffee break
10:10-10:40
"Taste" - the soul of the prepared vegetable industry
Speaker: Wang Fengzhong, Director, Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences
10:40-11:10
Analysis of the innovative development path and trend of prepared dishes
Speaker: Wang Wei, Dean, Sichuan Meat Industry Technology Research Institute, Chengdu University
11:10-11:40
Key technologies for the industrial transformation of prepared dishes
Speaker: Zhang Chunhui, Chief Scientist, Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences
11:40-12:10
round table
12:10-13:30
Lunch buffet/lunch break
December 9th afternoon New technology/new process/new application
Time content
13:30-13:55
Development status trend of prepared aquatic products and problem countermeasures
Speaker: Tu Zongcai, Professor/Vice President of Jiangxi Normal University
13:55-14:20
Design and industrialization of pre-made cooking kits
Speaker: Zhao Zhifeng, Executive Vice President of Sichuan Agricultural Products Processing Research Institute
14:20-14:45
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
14:45-15:10
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
15:10-15:40
Coffee break
15:40-16:05
Cold and fresh prepared dishes quality control preservation and cold chain logistics technology
Speaker: Wang Guoli, Chief Expert of National Engineering Research Center for Modern Logistics of Agricultural Products
16:05-16:30
There is about "fresh" - gas black technology to help pre-made dishes take off
Speaker: Yin Zhan, Senior Manager, Application Technology, Linde Group
16:30-16:55
Food flavor analysis technology and its application in the research and development of prepared dishes
Speaker: Huanlu Song, Professor, Beijing Technology and Business University
16:55-17:20
How industrial parks empower pre-made dishes
Speaker: Taixing Modern Agricultural Industrial Park, Jiangsu Province (Taixing Agricultural Products Processing Park)
18:20-20:30
"Taixing Night" appreciation dinner
December 10th morning New technology/new process/new application
Time content
8:30-8:55
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
8:55-9:20
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
9:20-9:45
Intelligent equipment helps the industrialization of Chinese food
Speaker: Hong Jian, Chairman of Shanghai Duoke Electronic Technology Co.
, Ltd
, Ltd
9:45-10:05
Coffee break
10:05-10:30
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
10:30-10:55
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
10:55-11:20
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
11:20-11:45
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
11:45-13:30
Lunch buffet/lunch break
On the afternoon of December 10th, the local specialty cuisine is a typical representative of pre-made dishes
Time content
13:30-13:55
Development status and new technology of prepared dishes in Guangdong
Speaker: Wu Jijun, Researcher/Deputy Director, Institute of Sericulture and Agricultural Products Processing, Guangdong Academy of Agricultural Sciences
13:55-14:20
Intelligent control and equipment for quality formation in the process of industrial stir-frying of lamb cheeks
Speaker: Luo Ruiming, Professor, Ningxia University
14:20-14:45
Sharing the application of Sichuan-style compound seasoning in prepared dishes
Speaker: Zhu Junsong, Chairman of Chengdu Shengen Biotechnology Co.
, Ltd
, Ltd
14:45-15:10
Northern specialty prepared vegetable processing technology and case sharing
Speaker: Xue Xiangyang Shandong Longda Food Co.
, Ltd
, Ltd
15:10-15:35
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
15:35-16:00
Low-temperature plasma cold sterilization and preservation and cold chain logistics sanitize technology and equipment innovation and prefabricated vegetable food application research and development
Speaker: Zhang Jianhao, Professor, College of Food Science and Technology, Nanjing Agricultural University
16:00-16:25
Intelligent sensory technology helps to regulate the flavor of pre-made dishes
Speaker: Zeng Hongyan Jinan Intelligent Sense Analysis Instrument Co.
, Ltd
, Ltd
16:25-17:25
Local specialty pre-made dishes tasting exchange and sharing
The Conference is closed
The final schedule of the meeting is subject to the actual arrangement of the meeting site
4 General Assembly Information
Standard fee for participation: 2800 yuan / person
.
Group price: 3 people and above group price 2400 yuan / person
.
.
Group price: 3 people and above group price 2400 yuan / person
.
The fee includes: participation fee, lunch and dinner dinner for 2 days during the conference, white paper report, etc
.
.
Fees do not include: accommodation and transportation
.
(Accommodation can book a conference hotel)
.
(Accommodation can book a conference hotel)
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
5 Forum highlights
Highlight 1:
Big coffee gathers, authoritative experts and excellent enterprises communicate at zero distance
The Prefabricated Cuisine Committee gathered a team of experts and enterprise clusters for the industrialization of Chinese catering and dishes, nearly 100 experts and nearly 300 corporate members gathered, experts and engineering and technical personnel with profound technology and rich practical experience answered questions and solved the hot problems of the industrialization of Chinese catering and dishes, and the participants collided ideas and communicated face-to-face
.
.
Highlight 2:
The first national industry standard for pre-made dishes was released for comments, and a number of group standards were released for comments
In recent years, China's prepared vegetable industry has developed rapidly, but supporting standards are missing, the concept is not clear, the boundary is not clear, and the definition and classification are vague
.
In order to better carry out the formulation of national agricultural industry standards related to prepared vegetables, improve the technical level of national agricultural industry standards for prepared vegetables, enhance the service industry, and standardize and lead the technological development of the industry, the launching ceremony of the national standard of prepared vegetables, the formulation of the prefabricated vegetable group standard and the collection of opinions will be held at the conference
.
.
In order to better carry out the formulation of national agricultural industry standards related to prepared vegetables, improve the technical level of national agricultural industry standards for prepared vegetables, enhance the service industry, and standardize and lead the technological development of the industry, the launching ceremony of the national standard of prepared vegetables, the formulation of the prefabricated vegetable group standard and the collection of opinions will be held at the conference
.
Highlight 3:
"Prepared Vegetables Industry White Paper and Technical Compilation" released
The 2022 prepared vegetable industry white paper and technical compilation will be released at the conference, covering all sub-categories of the prepared vegetable industry, and providing a detailed summary and analysis of policies and regulations, markets, new products, new technologies, etc.
, aiming to provide guidance for the development of the industry, help enterprises meet new challenges and opportunities in the post-epidemic era, and promote the healthy development of
the prepared vegetable industry.
, aiming to provide guidance for the development of the industry, help enterprises meet new challenges and opportunities in the post-epidemic era, and promote the healthy development of
the prepared vegetable industry.
Highlight 4:
The "China Prepared Vegetable Industry Chain Directory" was released to help the entire industry chain be accurately interconnected
"China Prepared Vegetable Industry Chain Directory" is popular and will be released in the forum, and participating enterprises can settle in for free! The first phase of the list will select 100 high-quality upstream and downstream enterprises in the prepared vegetable industry, covering 8 categories
, including prepared vegetables, prepared vegetable raw materials, ingredients, OEM processing, machinery and equipment, packaging, logistics and testing.
, including prepared vegetables, prepared vegetable raw materials, ingredients, OEM processing, machinery and equipment, packaging, logistics and testing.
For manufacturers, this is an extremely convenient and accurate supplier navigation, condensing most of the high-quality supplier information and product information with innovative value in the industry, and you can accurately and quickly find high-quality suppliers; For suppliers, this is a platform for accurate customer acquisition, a never-ending "exhibition" opportunity!
Highlight 5:
Set up exhibition and display areas for upstream and downstream enterprises
In the conference, an exhibition and display area is set up for the upstream and downstream of the industry to strengthen industry exchanges, and a special "new product display and tasting area" is set up to discuss new products in a roundtable forum, and use real products for technical dissection and discussion, so that the topic can land, hoping to bring more practical gains and inspiration
to industry colleagues.
to industry colleagues.
Highlight 6:
Compact connection with the "20th China International Meat Industry Exhibition"
Qingdao "20th China International Meat Industry Exhibition" was held on December 10-14, after the end of this conference, participants can arrange to participate in the International Meat Industry Exhibition, further exchanges and cooperation negotiations, close connection, upstream and downstream enterprise information interaction and technology charging one-stop solution
.
.
6 Forum Business Cooperation
The forum investment and enrollment are carried out simultaneously, involving the following forms of cooperation, and sponsorship programs can also be tailored to the needs of enterprises: forum strategic cooperation (limited to 1), technology application keynote speech (limited quota), booth display in the exhibition area (limited quota), enterprise information bag, color page of the conference journal, exhibition rack placement, tea break and other gift sponsorship and other forms
.
.
Contact person of the forum organizing committee:
Registration/Forum Business Cooperation: Mr.
Hu 18153592317 (same number as WeChat)
Hu 18153592317 (same number as WeChat)
