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2019年食品真实性技术与产业发展国际论坛暨食品真实性技术国际 联合研究中心年会 |
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2019 International Forum on Food Authenticity Technology and Industry Development and Annual Meeting of National Center of International Research on Food Authenticity Technology |
2019-10-28 9:00-12:00 二层万黛厅（Vanda Grand Hall, 2F）
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时 间 Time |
内 容 Content |
主持人Moderator |
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9:00-9:30 |
领导致词 Leaders speech |
董建辉 教授
Prof. Dong Jianhui |
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9:30-9:50 |
国家食品真实性技术国际联合研究中心年会报告 Annual Report of National Center of International Research on Food Authenticity Technology (NCIRFAT) |
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9:50-10:20 |
1. 食品真实性技术国际联合研究中心海外专家聘任仪式 Appointment Ceremony of Overseas Experts of NCIRFAT 2. 国际食品真实性技术创新联盟启动仪式 Launching Ceremony of International Food Authenticity Technology Innovation Alliance 3. 天山北麓葡萄酒生态产区-玛纳斯小产区食品质量安全白皮书 Wine Ecological Production Area at The Northern Foot of Tianshan Mountain-White Paper on Wine Quality and Safety in Manas Region |
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10:20-10:50 |
大会集体合照和茶歇 Group Photo and Tea Time |
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10:50-11:20 |
“全球食品安全与真实性现状、法规与监管趋势”嘉宾对话（一） Expert interview on current situation, regulations and regulatory trends of global food safety and authenticity 朱蓓薇 中国工程院院士，大连工业大学 Prof. Zhu Beiwei, Academician of Chinese Academy of Engineering, Dalian Polytechnic University 张晋京 司长, 国家市场监管总局特殊食品司 Zhang Jinjing, Director General, Special Food Department of the State Administration for Market Supervision 王守伟 教授，北京食品科学研究院院长 Prof. Wang Shouwei, President of Beijing Institute of Food Science Dr. Federica Camin，Edmond Mach Foundation, Italy Federica Camin博士，意大利埃德蒙马赫基金会研究所 Charles F. Shoemaker教授，美国加州大学戴维斯分校 Prof. Charles F. Shoemaker, University of California, Davis |
陈君石院士 Chen Junshi CAE Member |
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11:20-12:00 |
“食品真实性技术、标准、食品产业高质量发展与国际贸易”嘉宾对话（二） Expert interview on current situation, regulations and regulatory trends of global food safety and authenticity 吴永宁 研究员，国家食品安全风险评估中心技术总师、研究员 Prof. Wu Yongning, Chief technologist and researcher of China 马勇 副理事长，中国食品工业协会 Ma Yong, Senior Engineer, Vice president of China National Food Industry Association 宋全厚 教授，中国食品发酵工业研究院副院长 Prof. Song Quanhou, Vice president of China National Research Institute of Food & Fermentation Industries Christopher Elliott 教授, 英国贝尔法斯特大学校长 Prof. Christopher Elliott, University of Belfast, UK Jens Petter Olsen研究员，挪威Nofima研究所 Prof. Jens Petter Olsen, Norwegian Nofima Institute |
吴永宁 研究员 Prof. Wu Yongning CAE Member |
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主论坛：食品真实性技术与标准赋能食品产业高质量发展 |
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Main-Forum：Food Authenticity Technology and Standard Enabling High Quality Development of Food Industry |
2019-10-28 14:00-18:00 万黛厅AB（AB, Vanda Grand Hall, 2F）
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时 间 Time |
内 容 Content |
主持人Moderator |
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14:00-14:25 |
食品安全国家标准《预包装食品标签通则》制修订进展 Progress in the preparation and revision of the national food safety standard general principles for the labelling of prepackaged food 樊永祥 博士，国家食品安全风险评估中心 Dr. Fan Yongxiang, China National Center for Risk Assessment |
陈颖教授 Prof. ChenYing
Dr. Federica Camin
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14:25-14:50 |
强化饮料酒标准体系顶层设计，推动酒类产业健康发展Strengthen the top-level design of beverage standard system to promote the healthy development of beverage industry 郭新光 教授级高级工程师，中国食品发酵工业研究院标准信息研究发展部门主任 Prof. Guo Xinguang, Director of the department of Standard Information Research and Development, China National Research Institute of Food & Fermentation Industries |
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14:50-15:15 |
反映其感官品质的特级初榨橄榄油的化学特性研究 Study of the chemical characteristics of extra virgin olive oil which reflect its sensory quality Charles F Shoemaker 名誉教授，美国加州大学戴维斯分校 Prof. Charles F Shoemaker, University of California Davis, USA |
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15:15-15:40 |
食品真实性技术研究与标准化进展 Research and standardization of food authenticity technology 钟其顶 博士，中国食品发酵工业研究院食品质量安全检测研发部主任 Dr. Zhong Qiding, Director of the department of Food Quality, Safety and Authenticity Technology, China National Research Institute of Food & Fermentation Industries |
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15:40-16:05 |
茶歇 Tea Time |
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16:05-16:30 |
新时代食品安全保障与产地溯源技术应用思考 Thoughts on the application of food safety guarantee and origin traceability technology in the new era 袁玉伟 研究员，浙江省农科院农产品质量标准研究所 Prof. Yuan Yuwei, Institute of agricultural product quality standards, Zhejiang Academy of Agricultural Sciences |
郭新光 教授级高级工程师 Prof. Guo Xinguang
Prof. Charles F Shoemaker |
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16:30-16:55 |
食品真实性技术促进意大利产业发展 Developing food authenticity technology to promote the development of Italian industry Federica Camin博士，意大利埃德蒙马赫基金会研究所 Dr. Federica Camin, Edmond Mach Foundation, Italy |
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16:55-17:20 |
非目标分析在食品真实性探索未知中的应用 Searching the unknown: Non-targeted analysis in food authentication Andreas Hensel双博士教授, 德国联邦风险评估研究所所长 Prof. Dr. Dr. Andreas Hensel, President of German Federal Institute of Risk Assessment |
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17:20-17:45 |
真实性指标研究在牦牛奶质量体系建设中的作用 Determination of authenticity and its role in Yak Milk quality assurance 毕文钢，中国药文化研究会副会长, 国家药品监督管理局高级研修学院客座教授 Bi Wengang, Vice President of the Association of China Pharmaceutical Culture Research, Guest professor of the Advanced Education Institute of the China Food and Drug Administration |
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17:45-17:55 |
提问和回答 Q&F |
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分论坛1：国家“十三五”重点研发计划-食品真实性关键技术专项（一） |
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Sub-Forum 1: National Key R&D Program for the 13th Five-Year Plan - Key |
2019-10-28 14:00-18:00 荷花厅2号（2, Lotus Hall）
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时 间 Time |
内 容 Content |
主持人Moderator |
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14:00-14:25 |
基于全产业链的食品欺诈脆弱性评估技术研究 Research on food fraud vulnerability assessment technology based on the whole industry chain 陆柏益 教授，浙江大学 Prof. Lu Baiyi, Zhejiang University |
左敏教授 Prof. Zuo Min
饶秀勤 教授 Prof. Rao Xiuqin
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14:25-14:50 |
中国EMA数据库设计与应用 Application of EMA China Database 梁早清 博士，华南农业大学 Dr. Liang Zaoqing, South China Agricultural University |
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14:50-15:15 |
中国葡萄酒基础信息数据构建 Establishment of Chinese Wine Database of Basic Information (CWDBI) 张昂 博士，秦皇岛海关技术中心国家葡萄酒检测重点实验室 Dr. Zhang Ang, State Key Testing Laboratory of Wine, Qinhuangdao Customs Technology Center |
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15:15-15:40 |
质谱技术在肉类鉴别中的研究与应用 Application progress of mass spectrometry in the authenticity identification of meat 李莹莹 高级工程师，中国肉类食品综合研究中心（国家肉类食品质量监督检验中心）检测中心副主任 Yingying Li, deputy director of China Meat Research Center (National Meat Food Quality Supervision and Inspection Center) |
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15:40-16:05 |
茶歇 Tea Time |
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16:05-16:30 |
牛肉和猪肉的拉曼特征光谱提取方法研究 Raman Spectrum Extraction of Beef and Pork 饶秀勤 教授，浙江大学 Prof. Rao Xiuqin, Zhejiang University |
陆柏益教授 Prof. Lu Baiyi
王俊平教授 Prof. Wang Junping |
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16:30-16:55 |
免疫分析在食品欺诈检测中的应用 Application of immunoassay in food adulteration detection 张世伟 博士，深圳市计量质量检验研究院 Dr. Zhang Shiwei, Shenzhen Academy of Metrology and Quality Inspection biological chemistry test laboratory |
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16:55-17:20 |
中国大宗进口食品产地溯源技术研究与应用 Research and Application of Origin Tracing Technology for Bulk Imported Food in China 吴浩 高级工程师，深圳海关食品检验检疫技术中心 Dr. Wu Hao, Shenzhen Customs Food Inspection and Quarantine Technical Center |
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17:20-17:45 |
食品品质质量智能化追溯技术 Intelligent Traceability Technology of Food Quality 左敏 教授，北京工商大学计算机与信息工程学院 Prof. Zuo Min, Beijing Technology and Business University |
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17:45-17:55 |
提问和回答 Q&F |
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分论坛2：国家“十三五”重点研发计划-食品真实性关键技术专项（二） |
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Sub-Forum 2: National Key R&D Program for the 13th Five-Year Plan - Key Technologies for Food Authenticity |
2019年10月28日14:00-18:00 荷花厅4号（4, Lotus Hall）
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时 间 Time |
内 容 Content |
主持人Moderator |
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14:00-14:25 |
转基因产品真实性检测方法研究 Research of GMO authenticity detection method 许文涛 副教授，中国农业大学食品科学与营养工程学院 Xu Wentao, Associate Professor, the College of Food Science and Nutritional Engineering, China Agriculture University |
李家鹏教授 Prof. LiJiapeng
田兴国 博士 Dr. Tian Xingguo
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14:25-14:50 |
动物源食品DNA溯源鉴别技术研究 Development of DNA based methods for animal derived food traceability and authentication 陈爱亮 教授，中国农业科学院农业质量标准与检测技术研究所 Prof. Chen Ailiang, Institute of Quality Standards and Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences |
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14:50-15:15 |
鱼的品种特异性鉴定和地理溯源技术研究 Study on Speciality Identification and Geographical Traceability of Fish Species 白卫滨 研究员，暨南大学理工学院副院长，兼食品科学与工程系主任及食品安全与营养研究院常务副院长 Prof. Bai Weibin, Director of the department of Food Science and Engineering, vice dean of the College of Science and Engineering |
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15:15-15:40 |
动物源物种真实性高通量鉴定方法的研究进展 Research progress of authenticity identification of animal origin species via high-throughput technologies 赵毅强 副教授，中国农业大学生物学院 Zhao Yiqiang, Associate Professor of China Agricultural University, College of Biological Science |
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15:40-16:05 |
茶歇 Tea Time |
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16:05-16:30 |
肉类食品真实性分子检测技术 Molecular Detection Technology of Meat Food Authenticity 李家鹏 教授，中国肉类食品综合研究中心 Prof. Li Jiapeng, China Meat Research Center |
白卫滨 教授 Prof. Bai Weibin
许文涛 副教授Xu Wentao, Associate Professor |
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16:30-16:55 |
拉曼光谱结合机器学习快速鉴别大西洋鲑鱼真实性和掺假 Rapid Identification of Atlantic Salmon authenticity and adulteration by Raman Spectroscopy Combined with Machine Learning 田兴国 博士，华南农业大学新农村发展研究院主任 Dr. Tian Xingguo, Director of New Rural Development Research Institute, South China Agricultural University |
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16:55-17:20 |
基因检测技术在食用油鉴别方面应用研究 Application of Gene Detection Technology in the Identification of Edible Oil 刘秀 博士，中国食品发酵工业研究院 Dr. Liu Xiu, China National Research Institute of Food & Fermentation Industries |
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17:20-17:45 |
中药源物种真实性鉴别方法研究进展 Research progress on authenticity identification of traditional Chinese medicine origin species via high-sensitive technologies 孔维军 副研究员，中国医学科学院药用植物研究所 Kong Weijun, Associate Researcher, Institute of Medicinal Plants, Chinese Academy of Medical Sciences |
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17:45-17:55 |
提问和回答 Q&F |
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分论坛3：食品真实性技术分会场--质谱技术 |
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Sub-Forum 3: Food Authenticity Technology - Mass Spectroscopy Technology |
2019年10月28日14:00-18:00 万黛厅C (C, Vanda Grand Hall)
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时 间 Time |
内 容 Content |
主持人Moderator |
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14:00-14:25 |
果汁真实性靶向和非靶向鉴别技术遇到的科学挑战 Scientific challenges in the authenticity assessment of fruit juice：targeted and non-targeted approaches Ana Isabel Cabañero Ortiz博士，西班牙农业、粮食和环境事务部 Dr. Ana Isabel Cabañero Ortiz, Ministry of Agriculture, Food and Environmental Affairs, Spain |
郭波莉研究员 Prof. Guo Boli
Dr. Michal Stupak
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14:25-14:50 |
稳定同位素技术在畜产品真实性研究进展及标准样品研制 Research progress on the authenticity of stable isotope technology in animal products and development of standard samples 赵燕 博士/副研究员，中国农业科学院农业质量标准与检测技术研究所副研究员 Zhao Yan, Associate Research Fellow, Institute of Quality Standards and Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences |
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14:50-15:15 |
葡萄酒的特征化合物分析研究及应用 Analysis and application of characteristic compounds in wine 王道兵 博士，中国食品发酵工业研究院 Dr. Wang Daobing, China National Research Institute of Food & Fermentation Industries |
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15:15-15:40 |
基于稳定同位素的葡萄酒掺糖掺水定量分析技术 Quantitative analysis and detection of chaptalization and watering down of wine using isotope ratio mass spectrometry Ivan Smajlovic，塞尔维亚SG Isotech d.o.o.首席执行官 Ivan Smajlovic, CEO of SG ISOTECH d.o.o. in Pancevo, Serbia |
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15:40-16:05 |
茶歇 Tea Time |
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16:05-16:25 |
食品原产地溯源与确证研究进展 The advancement of food geographical origin traceability and authenticity 郭波莉 研究员，中国农业科学院农产品加工研究所 Prof. Guo Boli, Institute of Food Science and Technology CAAS |
Dr. Ana Isabel Cabañero Ortiz
王道兵博士 Dr. Wang Daobing |
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16:25-16:50 |
微芯片电泳仪MultiNA应用于食品真实性检测 Microchip Electrophoresis System for food authenticity detection Dr. Han Meiying, Shimadzu Enterprise Management (China) Co., Ltd. |
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16:50-17:10 |
基于质谱技术的食品组学在食品真伪鉴别中的应用 Application of MS-based foodomics approach for authenticity identification of high valued food 张九凯 博士，中国检验检疫科学研究院 Dr. Zhang Jiukai, Chinese Academy of Inspection and Quarantine |
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17:10-17:30 |
一种基于气相色谱-质谱联用的苏格兰威士忌质量和真实性评估新方法 A novel approach to assess quality and authenticity of Scotch whisky based on gas chromatography coupled to high resolution mass spectrometry Michal Stupak博士，捷克布拉格化工大学 Dr. Michal Stupak, University of Chemistry and Technology, Prague |
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17:30-17:50 |
基于稳定同位素质谱的蜂蜜真实性多维度鉴评 Multi-dimensional evaluation of honey authenticity based on stable isotope mass spectrometry 董浩 博士/副教授，仲恺农业工程学院 轻工食品学院 Dong Hao, Associate Professor, College of Light Industry and Food Sciences, Zhongkai University of Agricultural and Engineering |
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17:50-18:00 |
提问和回答 Q&F |
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分论坛4：食品真实性技术分会场---核磁共振波谱技术 |
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Sub-Forum 4: Food Authenticity Technology - Nuclear Magnetic Resonance Spectroscopy Technology |
2019年10月28日14:00-18:00 万黛厅D (D, Vanda Grand Hall)
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时 间 Time |
内 容 Content |
主持人Moderator |
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14:00-14:05 |
致辞 Give a speech 宁永成 教授，清华大学 Prof. Ning Yongcheng, Tsinghua University |
杨海军副教授 Yang Haijun, Associate Professor
高海川 Gao Haichuan
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14:05-14:30 |
基于化学分析和代谢组学的核磁共振技术在天然产物和食品化学中的应用 Chemical analysis, metabolomics and “in cell” applications of NMR in natural products and food chemistry Ioannis P. Gerothanasis教授，希腊约阿尼纳大学质量保证与认证机构副主席 Prof. Ioannis P. Gerothanasis, Vice Chairman of Hellenic Quality Assurance & Accreditation Agency (HQA), University of loannina, Greece |
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14:30-14:55 |
Bruker FoodScreener: 蜂蜜和果汁的掺假及溯源方案 Bruker FoodScreener: Quality and Authenticity for Honey, Juice and More 任萍萍 博士，布鲁克（北京）科技有限公司 Pingping Ren, PhD in NMR, Senior Application Specialist of Bruker Biospin AIC |
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14:55-15:10 |
食品非目标1H NMR指纹图谱技术的标准化研究 Standardisation of non-targeted 1H NMR fingerprinting technology on food 樊双喜 博士，中国食品发酵工业研究院 Dr. Fan Shuangxi, China National Research Institute of Food & Fermentation Industries |
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15:10-15:35 |
核磁检测标准的制定与常见故障的处理 Establishment of NMR testing standard and treatment of common faults 向俊锋 研究员, 中国科学院化学研究所分析测试中心副主任 Prof. Xiang Junfeng, Vice director of analysis and testing center of Institute of Chemistry, Chinese Academy of Sciences |
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15:35-16:00 |
茶歇 Tea Time |
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16:00-16:25 |
基于代谢组学的葡萄品种真实性鉴别技术研究 Metabolomics-based authentication of wines according to grape variety Leos Uttl 博士，捷克布拉格化工大学 Dr. Leos Uttl, University of Chemistry and Technology, Prague |
向俊锋研究员 Prof. Xiang Junfeng
Ioannis P. Gerothansis教授 |
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16:25-16:45 |
Bruker FoodScreener: 全自动的葡萄酒质量认证方案 Bruker FoodScreener Wine-Profiling: Push-button Solution for Wine Authenticity 任萍萍 博士，布鲁克（北京）科技有限公司 Dr. Pingping Ren, Senior Application Specialist of Bruker Biospin AIC |
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16:45-17:05 |
基于核磁共振的中国蜂蜜真实样品数据库构建与真实性检测技术研究 Research on the establishment of Chinese honey real sample database based on NMR and related honey authenticity detection technology 崔宗岩 博士，秦皇岛海关技术中心蜂产品实验室副主任 Dr. Cui Zongyan, Vice director of honey products laboratory, Qinhuangdao Customs Technology Center |
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17:05-17:25 |
核磁共振（NMR）技术在食品溯源鉴别中的应用——食醋等 Application of NMR techniques to food authentication and traceability: cases of vinegar, soy sauce, etc. 王小花 博士，湖北省食品质量安全监督检验研究院 Dr. Wang Xiaohua, Research Institute of Food Quality and Safety Supervision and Inspection in Hubei Province |
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17:25-17:45 |
食品中微量组分核磁共振定量技术研究 冯翠萍，中国食品发酵工业研究院 Feng Cuiping, China National Research Institute of Food & Fermentation Industries |
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17:45-17:55 |
提问和回答 Q&F |
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分论坛5：国家自然基金—食品真实性关键技术专项 |
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Sub-Forum 5: National Natural Resources Fund - Key Technologies for Food Authenticity |
2019年10月28日14:00-16:00 三层梅花厅Plum Blossom Hall, 3F
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时 间 Time |
内 容 Content |
主持人Moderator |
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14:00-14:20 |
国家自然科学基金食品真实性与溯源学科代码与关键词解折 The Code and Keyword of Food Authenticity and Traceability in National Natural Science Foundation of China 吴永宁 研究员，国家食品安全风险评估中心技术总师，中国食品科学技术学会食品真实性与溯源分会理事长 Prof. Wu Yongning, Chief Scientist of China National Center for Food Safety Risk Assessment; President of Food Authenticity and Traciablity Society of the China Institute of Food Science and Technology |
吴永宁 研究员 Prof. Wu Yongning
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14:20-14:40 |
新疆库尔勒香梨产地溯源与确证 Authenticity identification and origin tracing of Xinjiang Korla Fragrant Pear 赵多勇 博士，新疆农科院农业质量标准与检测技术研究所 Dr. Zhao Duoyong, Institute of Quality Standards & Testing Technology for Agro-Products of Xinjiang Academy of Agricultural Sciences |
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14:40-15:00 |
家畜乳的脂肪酸指纹特征及其真实性判别能力 Fatty acid profile of livestock milk and its authentication power 郭军 教授，内蒙古农业大学食品科学与工程学院 Prof. Guo Jun, Head of Nutrition and food safety team of Food Science and Technology College of Inner Mongolian Agricultural University |
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15:00-15:20 |
基于特征信息融合的地理标志大米产地判别技术研究 Research on Geographical Indicator Rice Origin Discrimination Technology Based on Feature Information Fusion 方勇 教授，南京财经大学食品科学与工程学院 Prof. Fang Yong, School of Food Science and Engineering, Nanjing University of Finance and Economics |
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15:20-15:40 |
建立地理标志大米的蛋白质指纹技术用于监测与应对食品造假 Establishment of protein fingerprint technology of geographically labeled rice for monitoring and responding to food counterfeiting 吴頔 副研究员, 浙江清华长三角研究院 Dr. Wu Di, Yangtze Delta Institute of Tsinghua University, Zhejiang |
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|
15:40-16:00 |
茶歇 Tea Time |
|
Sub-Forum 6: International Cooperation Research Project on Rice Adulteration |
2019年10月28日16:00-18:00 三层梅花厅Plum Blossom Hall, 3F
|
时 间 Time |
内 容 Content |
主持人Moderator |
|
16:00-16:15 |
稻米欺诈 - 全球关注热点问题 Rice Fraud–A Global Concern Christopher Elliott 教授, 英国贝尔法斯特女王大学副校长 Prof. Christopher Elliott, Pro-Vice-Chancellor of Queens University of Belfast, UK |
吴頔 博士 Dr. Wu Di,
Prof. Christopher Elliott
|
|
16:15-16:30 |
安捷伦基金会"大米生物指纹图谱"项目 The Agilent Foundation "Fingerprinting Rice" Project Mary McBride，安捷伦全球应用市场全球总监 Mary McBride,Global Director, Applied Segment Markets, Agilent Technologies, Inc. |
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16:30-16:45 |
玛氏关于食品完整性管理观点 Mars’ Perspectives on Food Integrity Management 张广韬 玛氏全球食品安全中心全球研发总监 Zhang Guangtao, Head of Research, Mars Global Food Safety Center |
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|
16:45-17:00 |
用于解决全球化供应链中稻米掺假/真实性的两级系统 Understanding a Two-tier System Used to Address Rice Fraud/Authenticity in a Globalized Supply Chain Terry McGrath研究员，英国贝尔法斯特女王大学 Terry McGrath, Research Fellow, Institute for Global Food Security, Queens University Belfast |
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|
17:00-17:15 |
多元素分析结合机器学习应用于产地溯源:一项对中国地理认证大米的初步研究 Determination of Geographical Origin by Multi-Elemental Profiling Combined with Machine Learning Techniques: A Study on Chinese Geographical Indication (GI) Rice in China 续斐 玛氏全球食品安全中心研究科学家 Jason Xu, Research Scientist, Mars Global Food Safety Center |
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|
17:15-17:45 |
印度、越南和加纳水稻欺诈的解决之道与加纳/越南案例分析 Tackling Rice Fraud: An Indian Model and Ghana/ Vietnan Case Studies Maeve Shannon 贝尔法斯特女王大学全球粮食安全研究所研究助理 Maeve Shannon, Research Assistant, Institute for Global Food Security, Queens University Belfast Ernest Teye 高级讲师, 加纳(西非)海岸角大学农业系 Ernest Teye, Senior Lecturer, Department of Agricultural Engineering University of Cape Coast, Ghana (West Africa) Le Nguyen Doan Duy 副教授, 越南胡志明市工业大学食品技术 Le Nguyen Doan Duy, Associate Professor in Food Technology, Ho Chi Minh City University of Technology |
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|
17:45-17:55 |
提问和回答 Q&F |
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|
中国工程院“应对经济利益驱动造假全球合作与中国引领战略研究”国际会议 |
|
CAE Workshop on International Consortium and Chinas Leading Strategies Against the Economically Motivated Adulteration |
2019年10月29日9:00-12:00 万黛厅 Vanda Grand Hall
|
时 间 Time |
内 容 Content |
主持人Moderator |
|
9:00-9:10 |
致辞 Give a speech |
吴永宁 研究员 Prof. Wu Yongning
|
|
9:10-9:40 |
中国工程院“应对经济利益驱动造假全球合作与中国引领战略研究”项目 Consultant Project on International Consortium and Chinas Leading Strategies Against the Economically Motivated Adulteration Supported by the Chinese Academy of Engineering 吴永宁 研究员，国家食品安全风险评估中心技术总师 Prof. Wu Yongning, Chief technologist and researcher of China National Center for Food Safety Risk Assessment |
|
|
9:40-10:10 |
中欧食品安全合作 H2020 EU-China-Safe Christopher Elliott 教授, 英国贝尔法斯特大学校长 Prof. Christopher Elliott, President of University of Belfast, UK |
|
|
10:10-10:40 |
茶歇 Tea Time |
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|
10:40-11:10 |
食品真实性和食品造假定义 Defination and Concept on Food Authenticity and Food Fraud Jens Petter Olsen研究员，挪威食品与渔业研究院（Nofima） Prof. Jens Petter Olsen, Norwegian Institute of Food and Fisheries (Nofima) |
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|
11:10-11:50 |
嘉宾对话“食品真实性、食品欺诈和食品诚信” Panel Discussion on Consensus for Food Authenticity, Food Fraud and Food Integrity |
吴永宁 研究员 Prof. Wu Yongning |
|
12:00-14:00 |
午餐 Lunch time |
|
|
14:00-17:00 |
中国工程院“应对经济利益驱动造假全球合作与中国引领战略研究”项目(工作会议) Consultant Meeting on International Consortium and Chinas Leading Strategies Against the Economically Motivated Adulteration Supported by the Chinese Academy of Engineering (invited only) |
吴永宁 研究员 Prof. Wu Yongning |
|
17:00 |
晚宴 Dinner |
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|
2019年食品真实性技术与产业发展国际论坛暨食品真实性技术国际 联合研究中心年会 |
|
2019 International Forum on Food Authenticity Technology and Industry Development and Annual Meeting of National Center of International Research on Food Authenticity Technology |
2019-10-28 9:00-12:00 二层万黛厅（Vanda Grand Hall, 2F）
|
时 间 Time |
内 容 Content |
主持人Moderator |
|
9:00-9:30 |
领导致词 Leaders speech |
董建辉 教授
Prof. Dong Jianhui |
|
9:30-9:50 |
国家食品真实性技术国际联合研究中心年会报告 Annual Report of National Center of International Research on Food Authenticity Technology (NCIRFAT) |
|
|
9:50-10:20 |
1. 食品真实性技术国际联合研究中心海外专家聘任仪式 Appointment Ceremony of Overseas Experts of NCIRFAT 2. 国际食品真实性技术创新联盟启动仪式 Launching Ceremony of International Food Authenticity Technology Innovation Alliance 3. 天山北麓葡萄酒生态产区-玛纳斯小产区食品质量安全白皮书 Wine Ecological Production Area at The Northern Foot of Tianshan Mountain-White Paper on Wine Quality and Safety in Manas Region |
|
|
10:20-10:50 |
大会集体合照和茶歇 Group Photo and Tea Time |
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|
10:50-11:20 |
“全球食品安全与真实性现状、法规与监管趋势”嘉宾对话（一） Expert interview on current situation, regulations and regulatory trends of global food safety and authenticity 朱蓓薇 中国工程院院士，大连工业大学 Prof. Zhu Beiwei, Academician of Chinese Academy of Engineering, Dalian Polytechnic University 张晋京 司长, 国家市场监管总局特殊食品司 Zhang Jinjing, Director General, Special Food Department of the State Administration for Market Supervision 王守伟 教授，北京食品科学研究院院长 Prof. Wang Shouwei, President of Beijing Institute of Food Science Dr. Federica Camin，Edmond Mach Foundation, Italy Federica Camin博士，意大利埃德蒙马赫基金会研究所 Charles F. Shoemaker教授，美国加州大学戴维斯分校 Prof. Charles F. Shoemaker, University of California, Davis |
陈君石院士 Chen Junshi CAE Member |
|
11:20-12:00 |
“食品真实性技术、标准、食品产业高质量发展与国际贸易”嘉宾对话（二） Expert interview on current situation, regulations and regulatory trends of global food safety and authenticity 吴永宁 研究员，国家食品安全风险评估中心技术总师、研究员 Prof. Wu Yongning, Chief technologist and researcher of China 马勇 副理事长，中国食品工业协会 Ma Yong, Senior Engineer, Vice president of China National Food Industry Association 宋全厚 教授，中国食品发酵工业研究院副院长 Prof. Song Quanhou, Vice president of China National Research Institute of Food & Fermentation Industries Christopher Elliott 教授, 英国贝尔法斯特大学校长 Prof. Christopher Elliott, University of Belfast, UK Jens Petter Olsen研究员，挪威Nofima研究所 Prof. Jens Petter Olsen, Norwegian Nofima Institute |
吴永宁 研究员 Prof. Wu Yongning CAE Member |
|
主论坛：食品真实性技术与标准赋能食品产业高质量发展 |
|
Main-Forum：Food Authenticity Technology and Standard Enabling High Quality Development of Food Industry |
2019-10-28 14:00-18:00 万黛厅AB（AB, Vanda Grand Hall, 2F）
|
时 间 Time |
内 容 Content |
主持人Moderator |
|
14:00-14:25 |
食品安全国家标准《预包装食品标签通则》制修订进展 Progress in the preparation and revision of the national food safety standard general principles for the labelling of prepackaged food 樊永祥 博士，国家食品安全风险评估中心 Dr. Fan Yongxiang, China National Center for Risk Assessment |
陈颖教授 Prof. ChenYing
Dr. Federica Camin
|
|
14:25-14:50 |
强化饮料酒标准体系顶层设计，推动酒类产业健康发展Strengthen the top-level design of beverage standard system to promote the healthy development of beverage industry 郭新光 教授级高级工程师，中国食品发酵工业研究院标准信息研究发展部门主任 Prof. Guo Xinguang, Director of the department of Standard Information Research and Development, China National Research Institute of Food & Fermentation Industries |
|
|
14:50-15:15 |
反映其感官品质的特级初榨橄榄油的化学特性研究 Study of the chemical characteristics of extra virgin olive oil which reflect its sensory quality Charles F Shoemaker 名誉教授，美国加州大学戴维斯分校 Prof. Charles F Shoemaker, University of California Davis, USA |
|
|
15:15-15:40 |
食品真实性技术研究与标准化进展 Research and standardization of food authenticity technology 钟其顶 博士，中国食品发酵工业研究院食品质量安全检测研发部主任 Dr. Zhong Qiding, Director of the department of Food Quality, Safety and Authenticity Technology, China National Research Institute of Food & Fermentation Industries |
|
|
15:40-16:05 |
茶歇 Tea Time |
|
|
16:05-16:30 |
新时代食品安全保障与产地溯源技术应用思考 Thoughts on the application of food safety guarantee and origin traceability technology in the new era 袁玉伟 研究员，浙江省农科院农产品质量标准研究所 Prof. Yuan Yuwei, Institute of agricultural product quality standards, Zhejiang Academy of Agricultural Sciences |
郭新光 教授级高级工程师 Prof. Guo Xinguang
Prof. Charles F Shoemaker |
|
16:30-16:55 |
食品真实性技术促进意大利产业发展 Developing food authenticity technology to promote the development of Italian industry Federica Camin博士，意大利埃德蒙马赫基金会研究所 Dr. Federica Camin, Edmond Mach Foundation, Italy |
|
|
16:55-17:20 |
非目标分析在食品真实性探索未知中的应用 Searching the unknown: Non-targeted analysis in food authentication Andreas Hensel双博士教授, 德国联邦风险评估研究所所长 Prof. Dr. Dr. Andreas Hensel, President of German Federal Institute of Risk Assessment |
|
|
17:20-17:45 |
真实性指标研究在牦牛奶质量体系建设中的作用 Determination of authenticity and its role in Yak Milk quality assurance 毕文钢，中国药文化研究会副会长, 国家药品监督管理局高级研修学院客座教授 Bi Wengang, Vice President of the Association of China Pharmaceutical Culture Research, Guest professor of the Advanced Education Institute of the China Food and Drug Administration |
|
|
17:45-17:55 |
提问和回答 Q&F |
|
|
分论坛1：国家“十三五”重点研发计划-食品真实性关键技术专项（一） |
|
Sub-Forum 1: National Key R&D Program for the 13th Five-Year Plan - Key |
2019-10-28 14:00-18:00 荷花厅2号（2, Lotus Hall）
|
时 间 Time |
内 容 Content |
主持人Moderator |
|
14:00-14:25 |
基于全产业链的食品欺诈脆弱性评估技术研究 Research on food fraud vulnerability assessment technology based on the whole industry chain 陆柏益 教授，浙江大学 Prof. Lu Baiyi, Zhejiang University |
左敏教授 Prof. Zuo Min
饶秀勤 教授 Prof. Rao Xiuqin
|
|
14:25-14:50 |
中国EMA数据库设计与应用 Application of EMA China Database 梁早清 博士，华南农业大学 Dr. Liang Zaoqing, South China Agricultural University |
|
|
14:50-15:15 |
中国葡萄酒基础信息数据构建 Establishment of Chinese Wine Database of Basic Information (CWDBI) 张昂 博士，秦皇岛海关技术中心国家葡萄酒检测重点实验室 Dr. Zhang Ang, State Key Testing Laboratory of Wine, Qinhuangdao Customs Technology Center |
|
|
15:15-15:40 |
质谱技术在肉类鉴别中的研究与应用 Application progress of mass spectrometry in the authenticity identification of meat 李莹莹 高级工程师，中国肉类食品综合研究中心（国家肉类食品质量监督检验中心）检测中心副主任 Yingying Li, deputy director of China Meat Research Center (National Meat Food Quality Supervision and Inspection Center) |
|
|
15:40-16:05 |
茶歇 Tea Time |
|
|
16:05-16:30 |
牛肉和猪肉的拉曼特征光谱提取方法研究 Raman Spectrum Extraction of Beef and Pork 饶秀勤 教授，浙江大学 Prof. Rao Xiuqin, Zhejiang University |
陆柏益教授 Prof. Lu Baiyi
王俊平教授 Prof. Wang Junping |
|
16:30-16:55 |
免疫分析在食品欺诈检测中的应用 Application of immunoassay in food adulteration detection 张世伟 博士，深圳市计量质量检验研究院 Dr. Zhang Shiwei, Shenzhen Academy of Metrology and Quality Inspection biological chemistry test laboratory |
|
|
16:55-17:20 |
中国大宗进口食品产地溯源技术研究与应用 Research and Application of Origin Tracing Technology for Bulk Imported Food in China 吴浩 高级工程师，深圳海关食品检验检疫技术中心 Dr. Wu Hao, Shenzhen Customs Food Inspection and Quarantine Technical Center |
|
|
17:20-17:45 |
食品品质质量智能化追溯技术 Intelligent Traceability Technology of Food Quality 左敏 教授，北京工商大学计算机与信息工程学院 Prof. Zuo Min, Beijing Technology and Business University |
|
|
17:45-17:55 |
提问和回答 Q&F |
|
|
分论坛2：国家“十三五”重点研发计划-食品真实性关键技术专项（二） |
|
Sub-Forum 2: National Key R&D Program for the 13th Five-Year Plan - Key Technologies for Food Authenticity |
2019年10月28日14:00-18:00 荷花厅4号（4, Lotus Hall）
|
时 间 Time |
内 容 Content |
主持人Moderator |
|
14:00-14:25 |
转基因产品真实性检测方法研究 Research of GMO authenticity detection method 许文涛 副教授，中国农业大学食品科学与营养工程学院 Xu Wentao, Associate Professor, the College of Food Science and Nutritional Engineering, China Agriculture University |
李家鹏教授 Prof. LiJiapeng
田兴国 博士 Dr. Tian Xingguo
|
|
14:25-14:50 |
动物源食品DNA溯源鉴别技术研究 Development of DNA based methods for animal derived food traceability and authentication 陈爱亮 教授，中国农业科学院农业质量标准与检测技术研究所 Prof. Chen Ailiang, Institute of Quality Standards and Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences |
|
|
14:50-15:15 |
鱼的品种特异性鉴定和地理溯源技术研究 Study on Speciality Identification and Geographical Traceability of Fish Species 白卫滨 研究员，暨南大学理工学院副院长，兼食品科学与工程系主任及食品安全与营养研究院常务副院长 Prof. Bai Weibin, Director of the department of Food Science and Engineering, vice dean of the College of Science and Engineering |
|
|
15:15-15:40 |
动物源物种真实性高通量鉴定方法的研究进展 Research progress of authenticity identification of animal origin species via high-throughput technologies 赵毅强 副教授，中国农业大学生物学院 Zhao Yiqiang, Associate Professor of China Agricultural University, College of Biological Science |
|
|
15:40-16:05 |
茶歇 Tea Time |
|
|
16:05-16:30 |
肉类食品真实性分子检测技术 Molecular Detection Technology of Meat Food Authenticity 李家鹏 教授，中国肉类食品综合研究中心 Prof. Li Jiapeng, China Meat Research Center |
白卫滨 教授 Prof. Bai Weibin
许文涛 副教授Xu Wentao, Associate Professor |
|
16:30-16:55 |
拉曼光谱结合机器学习快速鉴别大西洋鲑鱼真实性和掺假 Rapid Identification of Atlantic Salmon authenticity and adulteration by Raman Spectroscopy Combined with Machine Learning 田兴国 博士，华南农业大学新农村发展研究院主任 Dr. Tian Xingguo, Director of New Rural Development Research Institute, South China Agricultural University |
|
|
16:55-17:20 |
基因检测技术在食用油鉴别方面应用研究 Application of Gene Detection Technology in the Identification of Edible Oil 刘秀 博士，中国食品发酵工业研究院 Dr. Liu Xiu, China National Research Institute of Food & Fermentation Industries |
|
|
17:20-17:45 |
中药源物种真实性鉴别方法研究进展 Research progress on authenticity identification of traditional Chinese medicine origin species via high-sensitive technologies 孔维军 副研究员，中国医学科学院药用植物研究所 Kong Weijun, Associate Researcher, Institute of Medicinal Plants, Chinese Academy of Medical Sciences |
|
|
17:45-17:55 |
提问和回答 Q&F |
|
|
分论坛3：食品真实性技术分会场--质谱技术 |
|
Sub-Forum 3: Food Authenticity Technology - Mass Spectroscopy Technology |
2019年10月28日14:00-18:00 万黛厅C (C, Vanda Grand Hall)
|
时 间 Time |
内 容 Content |
主持人Moderator |
|
14:00-14:25 |
果汁真实性靶向和非靶向鉴别技术遇到的科学挑战 Scientific challenges in the authenticity assessment of fruit juice：targeted and non-targeted approaches Ana Isabel Cabañero Ortiz博士，西班牙农业、粮食和环境事务部 Dr. Ana Isabel Cabañero Ortiz, Ministry of Agriculture, Food and Environmental Affairs, Spain |
郭波莉研究员 Prof. Guo Boli
Dr. Michal Stupak
|
|
14:25-14:50 |
稳定同位素技术在畜产品真实性研究进展及标准样品研制 Research progress on the authenticity of stable isotope technology in animal products and development of standard samples 赵燕 博士/副研究员，中国农业科学院农业质量标准与检测技术研究所副研究员 Zhao Yan, Associate Research Fellow, Institute of Quality Standards and Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences |
|
|
14:50-15:15 |
葡萄酒的特征化合物分析研究及应用 Analysis and application of characteristic compounds in wine 王道兵 博士，中国食品发酵工业研究院 Dr. Wang Daobing, China National Research Institute of Food & Fermentation Industries |
|
|
15:15-15:40 |
基于稳定同位素的葡萄酒掺糖掺水定量分析技术 Quantitative analysis and detection of chaptalization and watering down of wine using isotope ratio mass spectrometry Ivan Smajlovic，塞尔维亚SG Isotech d.o.o.首席执行官 Ivan Smajlovic, CEO of SG ISOTECH d.o.o. in Pancevo, Serbia |
|
|
15:40-16:05 |
茶歇 Tea Time |
|
|
16:05-16:25 |
食品原产地溯源与确证研究进展 The advancement of food geographical origin traceability and authenticity 郭波莉 研究员，中国农业科学院农产品加工研究所 Prof. Guo Boli, Institute of Food Science and Technology CAAS |
Dr. Ana Isabel Cabañero Ortiz
王道兵博士 Dr. Wang Daobing |
|
16:25-16:50 |
微芯片电泳仪MultiNA应用于食品真实性检测 Microchip Electrophoresis System for food authenticity detection Dr. Han Meiying, Shimadzu Enterprise Management (China) Co., Ltd. |
|
|
16:50-17:10 |
基于质谱技术的食品组学在食品真伪鉴别中的应用 Application of MS-based foodomics approach for authenticity identification of high valued food 张九凯 博士，中国检验检疫科学研究院 Dr. Zhang Jiukai, Chinese Academy of Inspection and Quarantine |
|
|
17:10-17:30 |
一种基于气相色谱-质谱联用的苏格兰威士忌质量和真实性评估新方法 A novel approach to assess quality and authenticity of Scotch whisky based on gas chromatography coupled to high resolution mass spectrometry Michal Stupak博士，捷克布拉格化工大学 Dr. Michal Stupak, University of Chemistry and Technology, Prague |
|
|
17:30-17:50 |
基于稳定同位素质谱的蜂蜜真实性多维度鉴评 Multi-dimensional evaluation of honey authenticity based on stable isotope mass spectrometry 董浩 博士/副教授，仲恺农业工程学院 轻工食品学院 Dong Hao, Associate Professor, College of Light Industry and Food Sciences, Zhongkai University of Agricultural and Engineering |
|
|
17:50-18:00 |
提问和回答 Q&F |
|
|
分论坛4：食品真实性技术分会场---核磁共振波谱技术 |
|
Sub-Forum 4: Food Authenticity Technology - Nuclear Magnetic Resonance Spectroscopy Technology |
2019年10月28日14:00-18:00 万黛厅D (D, Vanda Grand Hall)
|
时 间 Time |
内 容 Content |
主持人Moderator |
|
14:00-14:05 |
致辞 Give a speech 宁永成 教授，清华大学 Prof. Ning Yongcheng, Tsinghua University |
杨海军副教授 Yang Haijun, Associate Professor
高海川 Gao Haichuan
|
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14:05-14:30 |
基于化学分析和代谢组学的核磁共振技术在天然产物和食品化学中的应用 Chemical analysis, metabolomics and “in cell” applications of NMR in natural products and food chemistry Ioannis P. Gerothanasis教授，希腊约阿尼纳大学质量保证与认证机构副主席 Prof. Ioannis P. Gerothanasis, Vice Chairman of Hellenic Quality Assurance & Accreditation Agency (HQA), University of loannina, Greece |
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14:30-14:55 |
Bruker FoodScreener: 蜂蜜和果汁的掺假及溯源方案 Bruker FoodScreener: Quality and Authenticity for Honey, Juice and More 任萍萍 博士，布鲁克（北京）科技有限公司 Pingping Ren, PhD in NMR, Senior Application Specialist of Bruker Biospin AIC |
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14:55-15:10 |
食品非目标1H NMR指纹图谱技术的标准化研究 Standardisation of non-targeted 1H NMR fingerprinting technology on food 樊双喜 博士，中国食品发酵工业研究院 Dr. Fan Shuangxi, China National Research Institute of Food & Fermentation Industries |
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15:10-15:35 |
核磁检测标准的制定与常见故障的处理 Establishment of NMR testing standard and treatment of common faults 向俊锋 研究员, 中国科学院化学研究所分析测试中心副主任 Prof. Xiang Junfeng, Vice director of analysis and testing center of Institute of Chemistry, Chinese Academy of Sciences |
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15:35-16:00 |
茶歇 Tea Time |
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16:00-16:25 |
基于代谢组学的葡萄品种真实性鉴别技术研究 Metabolomics-based authentication of wines according to grape variety Leos Uttl 博士，捷克布拉格化工大学 Dr. Leos Uttl, University of Chemistry and Technology, Prague |
向俊锋研究员 Prof. Xiang Junfeng
Ioannis P. Gerothansis教授 |
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16:25-16:45 |
Bruker FoodScreener: 全自动的葡萄酒质量认证方案 Bruker FoodScreener Wine-Profiling: Push-button Solution for Wine Authenticity 任萍萍 博士，布鲁克（北京）科技有限公司 Dr. Pingping Ren, Senior Application Specialist of Bruker Biospin AIC |
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16:45-17:05 |
基于核磁共振的中国蜂蜜真实样品数据库构建与真实性检测技术研究 Research on the establishment of Chinese honey real sample database based on NMR and related honey authenticity detection technology 崔宗岩 博士，秦皇岛海关技术中心蜂产品实验室副主任 Dr. Cui Zongyan, Vice director of honey products laboratory, Qinhuangdao Customs Technology Center |
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17:05-17:25 |
核磁共振（NMR）技术在食品溯源鉴别中的应用——食醋等 Application of NMR techniques to food authentication and traceability: cases of vinegar, soy sauce, etc. 王小花 博士，湖北省食品质量安全监督检验研究院 Dr. Wang Xiaohua, Research Institute of Food Quality and Safety Supervision and Inspection in Hubei Province |
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17:25-17:45 |
食品中微量组分核磁共振定量技术研究 冯翠萍，中国食品发酵工业研究院 Feng Cuiping, China National Research Institute of Food & Fermentation Industries |
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17:45-17:55 |
提问和回答 Q&F |
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分论坛5：国家自然基金—食品真实性关键技术专项 |
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Sub-Forum 5: National Natural Resources Fund - Key Technologies for Food Authenticity |
2019年10月28日14:00-16:00 三层梅花厅Plum Blossom Hall, 3F
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时 间 Time |
内 容 Content |
主持人Moderator |
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14:00-14:20 |
国家自然科学基金食品真实性与溯源学科代码与关键词解折 The Code and Keyword of Food Authenticity and Traceability in National Natural Science Foundation of China 吴永宁 研究员，国家食品安全风险评估中心技术总师，中国食品科学技术学会食品真实性与溯源分会理事长 Prof. Wu Yongning, Chief Scientist of China National Center for Food Safety Risk Assessment; President of Food Authenticity and Traciablity Society of the China Institute of Food Science and Technology |
吴永宁 研究员 Prof. Wu Yongning
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14:20-14:40 |
新疆库尔勒香梨产地溯源与确证 Authenticity identification and origin tracing of Xinjiang Korla Fragrant Pear 赵多勇 博士，新疆农科院农业质量标准与检测技术研究所 Dr. Zhao Duoyong, Institute of Quality Standards & Testing Technology for Agro-Products of Xinjiang Academy of Agricultural Sciences |
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14:40-15:00 |
家畜乳的脂肪酸指纹特征及其真实性判别能力 Fatty acid profile of livestock milk and its authentication power 郭军 教授，内蒙古农业大学食品科学与工程学院 Prof. Guo Jun, Head of Nutrition and food safety team of Food Science and Technology College of Inner Mongolian Agricultural University |
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15:00-15:20 |
基于特征信息融合的地理标志大米产地判别技术研究 Research on Geographical Indicator Rice Origin Discrimination Technology Based on Feature Information Fusion 方勇 教授，南京财经大学食品科学与工程学院 Prof. Fang Yong, School of Food Science and Engineering, Nanjing University of Finance and Economics |
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15:20-15:40 |
建立地理标志大米的蛋白质指纹技术用于监测与应对食品造假 Establishment of protein fingerprint technology of geographically labeled rice for monitoring and responding to food counterfeiting 吴頔 副研究员, 浙江清华长三角研究院 Dr. Wu Di, Yangtze Delta Institute of Tsinghua University, Zhejiang |
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15:40-16:00 |
茶歇 Tea Time |
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Sub-Forum 6: International Cooperation Research Project on Rice Adulteration |
2019年10月28日16:00-18:00 三层梅花厅Plum Blossom Hall, 3F
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时 间 Time |
内 容 Content |
主持人Moderator |
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16:00-16:15 |
稻米欺诈 - 全球关注热点问题 Rice Fraud–A Global Concern Christopher Elliott 教授, 英国贝尔法斯特女王大学副校长 Prof. Christopher Elliott, Pro-Vice-Chancellor of Queens University of Belfast, UK |
吴頔 博士 Dr. Wu Di,
Prof. Christopher Elliott
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16:15-16:30 |
安捷伦基金会"大米生物指纹图谱"项目 The Agilent Foundation "Fingerprinting Rice" Project Mary McBride，安捷伦全球应用市场全球总监 Mary McBride,Global Director, Applied Segment Markets, Agilent Technologies, Inc. |
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16:30-16:45 |
玛氏关于食品完整性管理观点 Mars’ Perspectives on Food Integrity Management 张广韬 玛氏全球食品安全中心全球研发总监 Zhang Guangtao, Head of Research, Mars Global Food Safety Center |
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16:45-17:00 |
用于解决全球化供应链中稻米掺假/真实性的两级系统 Understanding a Two-tier System Used to Address Rice Fraud/Authenticity in a Globalized Supply Chain Terry McGrath研究员，英国贝尔法斯特女王大学 Terry McGrath, Research Fellow, Institute for Global Food Security, Queens University Belfast |
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17:00-17:15 |
多元素分析结合机器学习应用于产地溯源:一项对中国地理认证大米的初步研究 Determination of Geographical Origin by Multi-Elemental Profiling Combined with Machine Learning Techniques: A Study on Chinese Geographical Indication (GI) Rice in China 续斐 玛氏全球食品安全中心研究科学家 Jason Xu, Research Scientist, Mars Global Food Safety Center |
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17:15-17:45 |
印度、越南和加纳水稻欺诈的解决之道与加纳/越南案例分析 Tackling Rice Fraud: An Indian Model and Ghana/ Vietnan Case Studies Maeve Shannon 贝尔法斯特女王大学全球粮食安全研究所研究助理 Maeve Shannon, Research Assistant, Institute for Global Food Security, Queens University Belfast Ernest Teye 高级讲师, 加纳(西非)海岸角大学农业系 Ernest Teye, Senior Lecturer, Department of Agricultural Engineering University of Cape Coast, Ghana (West Africa) Le Nguyen Doan Duy 副教授, 越南胡志明市工业大学食品技术 Le Nguyen Doan Duy, Associate Professor in Food Technology, Ho Chi Minh City University of Technology |
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17:45-17:55 |
提问和回答 Q&F |
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中国工程院“应对经济利益驱动造假全球合作与中国引领战略研究”国际会议 |
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CAE Workshop on International Consortium and Chinas Leading Strategies Against the Economically Motivated Adulteration |
2019年10月29日9:00-12:00 万黛厅 Vanda Grand Hall
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时 间 Time |
内 容 Content |
主持人Moderator |
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9:00-9:10 |
致辞 Give a speech |
吴永宁 研究员 Prof. Wu Yongning
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9:10-9:40 |
中国工程院“应对经济利益驱动造假全球合作与中国引领战略研究”项目 Consultant Project on International Consortium and Chinas Leading Strategies Against the Economically Motivated Adulteration Supported by the Chinese Academy of Engineering 吴永宁 研究员，国家食品安全风险评估中心技术总师 Prof. Wu Yongning, Chief technologist and researcher of China National Center for Food Safety Risk Assessment |
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9:40-10:10 |
中欧食品安全合作 H2020 EU-China-Safe Christopher Elliott 教授, 英国贝尔法斯特大学校长 Prof. Christopher Elliott, President of University of Belfast, UK |
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10:10-10:40 |
茶歇 Tea Time |
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10:40-11:10 |
食品真实性和食品造假定义 Defination and Concept on Food Authenticity and Food Fraud Jens Petter Olsen研究员，挪威食品与渔业研究院（Nofima） Prof. Jens Petter Olsen, Norwegian Institute of Food and Fisheries (Nofima) |
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11:10-11:50 |
嘉宾对话“食品真实性、食品欺诈和食品诚信” Panel Discussion on Consensus for Food Authenticity, Food Fraud and Food Integrity |
吴永宁 研究员 Prof. Wu Yongning |
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12:00-14:00 |
午餐 Lunch time |
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14:00-17:00 |
中国工程院“应对经济利益驱动造假全球合作与中国引领战略研究”项目(工作会议) Consultant Meeting on International Consortium and Chinas Leading Strategies Against the Economically Motivated Adulteration Supported by the Chinese Academy of Engineering (invited only) |
吴永宁 研究员 Prof. Wu Yongning |
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17:00 |
晚宴 Dinner |
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主办单位：
中国食品工业协会
中国食品发酵工业研究院
支持单位：
中国食品科学与技术学会
中国酒业协会
承办单位：
食品真实性技术国际联合研究中心
国家卫生健康委员会食品安全风险评估重点实验室
协办单位：
中国食品科学与技术学会食品真实性与溯源分会
国家食品质量监督检验中心
全国食品发酵标准化中心
达能亚太（上海）管理有限公司
