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首页 > 国际会议 > 工程/能源/交通/环境 > 2020年澳大利亚第十五届国际水胶体大会

2020年澳大利亚第十五届国际水胶体大会

15th International Hydrocolloids Conference

  • 会议时间: 2020年3月2日-5日
  • 会议类型: 能源化工
  • 所在国家: 大洋洲 - 澳大利亚 - 墨尔本
  • 主办单位: Elsevier
  • 会议地址: Bayview Eden Melbourne Hotel, Melbourne, Australia
会议简介

我们很高兴欢迎您参加将于2020年3月2日至5日在澳大利亚墨尔本举行的第15届国际水胶体会议(IHC)。我们有一个激动人心的全体会议计划,并邀请演讲者,贡献论文和海报。

大墨尔本地区是新兴食品行业的所在地。它是澳大利亚最大的食品出口国,2014-2015年出口猛增至120亿澳元。主要的粮食出口项目包括乳制品(23亿美元),谷物(20亿美元),牛肉(13亿美元),绵羊产品(25亿美元)以及水果和坚果(12亿美元)。该地区向澳大利亚,中国,日本,新加坡,印度尼西亚,菲律宾和马来西亚等国家供应约85%的澳大利亚乳制品出口。

嘉吉(Cargill),乔巴尼(Chobani),瓦南布尔(Warrnambool)奶酪和黄油,恒天然(Fonterra),布拉(Burra Foods)和雀巢(Nestle)等制造商将大墨尔本地区作为澳大利亚食品加工的中心。

先进的农业食品研究设施支持食品制造业的创新,其中包括AgriBioscience中心(AgriBio),CSIRO,DairyBio,澳大利亚食品创新有限公司(FIAL)和RMIT大学的食品研究与创新中心。

这是IHC第二次在墨尔本举行,第一次是2004年的第七届会议。

我们很荣幸得到Elsevier的两本著名期刊的赞助:食品水胶体,生物活性碳水化合物和膳食纤维。

专门的特刊将通过食品胶体和生物活性碳水化合物及膳食纤维的口头演讲和海报发表。

提交这两个特刊的截止日期为2020年5月31日,提交的内容将接受同行评审。

官网:www.elsevier.com/events/conferences/international-hydrocolloids-conference

会议主题

天然和改性水胶体的表征,结构和功能

可溶性和不溶性膳食纤维:分子特性和生理益处

混合水胶体体系的结构性质和新颖功能

亲水胶体,用于稳定乳液和泡沫

软食品纳米材料(例如,纳米纤维)中的水胶体

水胶体对口腔加工和摩擦学的影响

高固含量水胶体体系和玻璃化转变

水胶体作为生物活性物质控制释放的结构材料

生物活性多糖的分离,表征和健康意义

水胶体应用可满足多种工业用途的特定需求

详细介绍

Keynote Speakers

Harold Corke

Shanghai Jiao Tong University, China

Talk Title: An overview of starch interactions in food systems

Professor. Harold Corke is a “Shanghai 1000 Plan”foreign expert, and Chair Professor in the Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University. 

Dr. Yapeng Fang

Shanghai Jiao Tong University (SJTU), China

Talk Title: Hydrocolloid technologies for salt and sugar reduction

Dr. Yapeng Fang is a Distinguished Professor at the School of Agriculture and Biology, Shanghai Jiao Tong University (SJTU), China. He graduated from the same university with Bachelor and Master degrees in Polymer Chemistry and Physics, and then obtained his PhD degree in Food Science and Health from Osaka City University. 

Professor Bruce Hamaker

Purdue University, USA

Talk Title: The importance of physical form of dietary fibers to a healthy gut microbiota

Bruce R. Hamaker is Distinguished Professor of Food Science at Purdue University, West Lafayette, Indiana. He also holds the Roy L. Whistler Chair and is Director of the Whistler Center of Carbohydrate Research. He obtained his undergraduate degree in biological sciences from Indiana University; his graduate studies were in human nutrition (M.S.) and food chemistry (Ph.D.) from Purdue University, and post-doctoral study at the Instituto de Investigacion Nutricional in Lima, Peru (supervisor, George Graham, Johns Hopkins University). 

Associate Professor Amy (Hui-Mei) Lin

University of Idaho & Washington State University, USA

Talk Title: Starch digestion in young children 

Dr. Amy Lin was an Associate Professor of Starch Chemistry and Health at the University of Idaho (2014-2019). 

Professor Shingo Matsukawa

Tokyo University of Marine Science and Technology, Japan

Talk Title: Network structures of polysaccharide gels viewed from microscopic and macroscopic aspects

Shingo Matsukawa got a BSc in 1984 from Department of synthetic chemical engineering in Hokkaido University and worked at Kansai Paint co. Ltd. as a researcher of synthetic resin from 1984 to 1992. 

Professor Yong Cheng Shi

Kansas state university, USA

Talk Title: Structure and emulsion properties of corn fiber gum and starch octenylsuccinate 

Dr. Yong-Cheng Shi is a professor in the Department of Grain Science and Industry at Kansas State University (KSU). He received his B.E. in Chemical Engineering from Zhejiang University, and MS and Ph.D. in Grain Science with an emphasis in starch chemistry from KSU. 

Professor Elke Scholten

Wageningen University, Netherlands

Talk Title: How to use the characteristics of hydrocolloids to tailor food functionality 

Dr. Elke Scholten is an Associate Professor in the group of Physics and Physical Chemistry of Foods at Wageningen University in the Netherlands. Her research group focusses on food structuring approaches to change characteristics in a variety of foods systems, such as emulsions and gels. 


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