On May 24, the opening ceremony of 2018 Third International Symposium on Food and Health (ISFH) (Shanghai) was held at SHOU. It was undertaken by SHOU and Shanghai Society of Food Science, and received support from the Fishery Refrigeration Branch of China Society of Fisheries, DCMP, Shanghai Society of Microbiology, Chinese American Food Society (CAFS), etc.
The symposium invited many experts to attend the event and give keynote speeches, including Zhu Beiwei, academician of the Chinese Academy of Engineering and professor of Dalian Polytechnic University; Chen Jian, academician of the Chinese Academy of Engineering and President of Jiangnan University; Li Jianrong, Vice President of Bohai University and part-time professor of the University of Georgia in America; professor Fereidoon Shahidi, editor-in-chief of the Journal of Functional Foods of the Memorial University of Newfoundland in Canada; Hong Yankang, academician of the International Academy of Food Science and Technology and professor of the Department of Food Science of the University of Georgia in America; Fan Hua, professor of Charite-Universitätsmedizin Berlin, Free University of Berlin in Germany; professor Wu Qihua, Director of USDA Western Regional Research Center and “Shanghai Oriental Scholar”; Wu Xianli, professor of USDA Human Nutrition Research Center; professor Pradeep K. Malakar, research fellow of the British Institute of Food Research and “Shanghai Oriental Scholar”; Alexander G. Schauss, Doctor of AIBMR and CEO of AIBMR Co., Ltd.; Miao Song, professor of Teagasc Food Research Center, the Ministry of Agriculture of Ireland; R. Paul Ross, professor of University College Cork in Ireland; Jeya ShakilaRobinson, professor of Tamil Nadu Agriculture University in Thailand; Walid Alali, professor of United Arab Emirates University; Noboru Sakai, professor of Tokyo University of Marine Science and Technology, etc.
Focusing on the theme of the symposium, experts and scholars of related research fields shared the cutting-edge research results of food science with the guests, teachers and students present. Their reports covered food R&D and processing, food quality and safety, food packaging and logistics, food raw materials and safety, food nutrition and health, food laws and regulations, food equipment and other related fields.
Representatives taking a group photo
The symposium gathered more than 200 representatives from nine countries; more than 30 oral reports (including Shanghai Society of Food Science Youth Forum) were given, and over 50 pieces of wall newspapers were exhibited.