注：本平臺(tái)為第三方資訊平臺(tái)，不是院校官方，網(wǎng)站內(nèi)所有信息只做參考，并不代表院校官方，招生信息以官方最新信息為準(zhǔn)，如果不知怎么找官方，可以咨詢?cè)诰€客服尋求幫助。

　　南京農(nóng)業(yè)大學(xué)2019年研究生國際學(xué)術(shù)會(huì)議報(bào)告

　　會(huì)議主題：食品安全、營養(yǎng)與人類健康

　　會(huì)議特邀報(bào)告

　　時(shí)間： 10月30日, 09:40-11:30 (October 30th , 14:00-18:00)

　　地點(diǎn)：金陵研究院三樓報(bào)告廳(Lecture Hall, 3rd Floor, Jinling)

　　報(bào)告1(Topic 1)：Introduction of Nanjing Agricultural University

　　主講人(Speaker)：童敏，南京農(nóng)業(yè)大學(xué)(TONG MIN，NAU)

　　報(bào)告2 (Topic 2)：Formation mechanism and toxicology of 3-MCPD fatty acid esters

　　主講人(Speaker)：俞良莉，馬里蘭大學(xué)(YU LIANGLI，University of Maryland)

　　報(bào)告3(Topic 3)：The Nutrigenomics Journey are we there yet?

　　主講人(Speaker)：Guido Hooiveld, 瓦赫寧根大學(xué)(Guido Hooiveld, Wageningen University)

　　主題演講Ⅰ :食品加工新技術(shù)

　　Keynote Speech Ⅰ: New technology in food processing

　　時(shí)間： 10月30日, 14:00-18:00 (October 30th , 14:00-18:00)

　　地點(diǎn)：金陵研究院三樓報(bào)告廳(Lecture Hall, 3rd Floor, Jinling)

　　Academy大會(huì)秘書(The Secretary): 王雪飛，南京農(nóng)業(yè)大學(xué)(WANG XUEFEI，NAU)

　　點(diǎn)評(píng)人(Commentator): Guido Hooiveld, 瓦赫寧根大學(xué)

　　(Guido Hooiveld, Wageningen University)

　　俞良莉, 馬里蘭大學(xué) (YU LIANGLI，University of Maryland)

　　李春保，南京農(nóng)業(yè)大學(xué)食品科技學(xué)院

　　(LI CHUN BAO, College of Food Science and Technology, NAU)

　　胡冰，南京農(nóng)業(yè)大學(xué)食品科技學(xué)院

　　(HU BING, College of Food Science and Technology, NAU)

　　演講人 Speakers：

　　1.Helena D.F.Q. Barros (Department of Food and Nutrition, University of Campinas): Polyphenols: from the recovery of the alimentary matrix to the beneficial effects.

　　2.Md. Nahidul Islam (Department of Food Science, Aarhus University): Non-destructive quality assessment of onion bulb and prediction of bulb quality.

　　3.Miilion Paulos Madebo (Nanjing Agricultural University): Melatonin Treatment Induce Storage Chilling Tolerance by Regulating Polyamines, γ- Aminobutyric Acid, and Proline Level in Cucumber.

　　4.Mustapha Muhammad Nasiru (Nanjing Agricultural University): Research and Development on High Voltage Electric Field Cold Plasma Sterilization and Preservation of Eggs.

　　5.Ummara Khan (Nanjing Agricultural University): Isolation, structure elucidation and antioxidant activity of bound phenolic compounds from corn silk extract.

　　6.Natasha Hall (Cardiff Metropolitan University):An investigation into Moisture Barriers within Baked Composite Products.

　　7.Ying Zhu (Northeast Agricultural University): Protein flexibility depends on physicochemical and conformational properties studied from various soybean cultivars.

　　8.Li Wang (Nanjing Agricultural University): Glycine betaine reduces chilling injury in peach fruit by enhancing phenolic and sugar metabolisms.

　　9.Dandan Zhou (Nanjing Agricultural University):Postharvest hot air and UV-C treatments enhance aroma-related volatiles by simulating the lipoxygenase pathway in peaches during cold storage.

　　主題演講Ⅱ :食品營養(yǎng)、生化及前沿技術(shù)

　　Keynote Speech Ⅱ: Food nutrition, Biochemistry and Cutting-edge technology

　　時(shí)間： 10月30日, 14:00-18:00(October 30th , 14:00-18:00)

　　地點(diǎn)：國家肉品質(zhì)量安全控制工程技術(shù)研究中心101

　　101，National Center of Meat Quality and Safety Control

　　Academy大會(huì)秘書(The Secretary): 王雪飛，南京農(nóng)業(yè)大學(xué)(WANG XUEFEI，NAU)

　　點(diǎn)評(píng)人(Commentator):金鵬，南京農(nóng)業(yè)大學(xué)食品科技學(xué)院

　　(JIN PENG, College of Food Science and Technology, NAU)

　　張萬剛，南京農(nóng)業(yè)大學(xué)食品科技學(xué)院

　　(ZHANG WANGANG, College of Food Science and Technology, NAU)

　　李偉，南京農(nóng)業(yè)大學(xué)食品科技學(xué)院

　　(LI WEI, College of Food Science and Technology, NAU)

　　Ahmed Senan，南京農(nóng)業(yè)大學(xué)食品科技學(xué)院

　　(Ahmed Senan, College of Food Science and Technology, NAU)

　　演講人 Speakers：

　　1.Vu Thi Bich Huyen (Hanoi National University of Education): Isolation and evaluation the potential as live attenuated vaccine candidate of rifampicin-resistant Vibrio parahaemolyticus strains.

　　2.Joseph Mwaniki Wambui (Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zurich): Meta-analysis and meta-regression indicate dynamic prevalence and moderators of foodborne pathogens in African indigenous fermented milk.

　　3.Marita Preims (University of Natural Resources and Life Sciences, Vienna, Austria): Cellobiose dehydrogenase - a biocatalyst for the production of lactobionic acid.

　　4.Saad Sharief (Department of Biosystems and Agricultural Engineering, Michigan State University): Gold nanoparticles/DNA conjugates as unique anticounterfeiting tags for valuable food products.

　　5.Anna Kolkmann (Faculty of Health, Medicine & Life Sciences, Maastricht University): Developing a scalable process for proliferation of bovine mesenchymal stem cells.

　　6.Rada Mitic (Molecular Biology and Biotechnologies, University of Bonn, Germany): Dedifferentiated fat cells as an alternative cell source for cultured meat production.

　　7.Bowen Zheng (China Agricultural University): Designed Two- and Three-Dimensional Protein Nanocage Networks Driven by Hydrophobic Interactions Contributed by Amyloidogenic Motifs.

　　8.Dan Song (Nanjing Agricultural University): Bisphenol A inhibits autophagosome-lysosome fusion and lipid droplet degradation.

　　9.Ruirui Guo (Nanjing Agricultural University): Discovery of highly active recombinant PNGase H+ variants through the rational exploration of unstudied acidobacterial genomes.

　　10.Ruijie Huang (Nanjing Agricultural University): Purification, Characterization and Degradation Performance of a Novel Dextranase from Penicillium cyclopium CICC-4022.

　　主題演講Ⅲ :食品加工新技術(shù)

　　Keynote Speech Ⅲ: New technology in food processing

　　時(shí)間： 10月31日, 08:30-12:00 (October 31th , 08:30-12:00)

　　地點(diǎn)：金陵研究院三樓報(bào)告廳(Lecture Hall, 3rd Floor, Jinling)

　　大會(huì)秘書(The Secretary): 王雪飛，南京農(nóng)業(yè)大學(xué) (WANG XUEFEI, NAU)

　　點(diǎn)評(píng)人(Commentator): Guido Hooiveld, 瓦赫寧根大學(xué)

　　(Guido Hooiveld, Wageningen University)

　　俞良莉, 馬里蘭大學(xué) (YU LIANGLI，University of Maryland)

　　李春保，南京農(nóng)業(yè)大學(xué)食品科技學(xué)院

　　(LI CHUN BAO, College of Food Science and Technology, NAU)

　　胡冰，南京農(nóng)業(yè)大學(xué)食品科技學(xué)院

　　(HU BING, College of Food Science and Technology, NAU)

　　演講人 Speakers ：

　　1.Behannis Jasmin Mena Chalas (The University of Melbourne): DELIVERING HEALTHY MEAT PRODUCTS FOR ELDERLY CONSUMERS.

　　2.Jailson Aldacides Semedo Pereira (Nanjing Agricultural University): Quality of Fat-reduced Frankfurter Formulated with Unripe Banana By-products and Pre-emulsified Sunflower Oil.

　　3.Mohamed Ezzat Mohamed Abdin (Nanjing Agricultural University): Characterization of novel active sodium alginate-gum Arabic film incorporated with Syzygium cumini seeds polyphenols for increasing the shelf life of bread.

　　4.Fidelis Azi (Nanjing Agricultural University): Comparative study of the chemical and metagenomic composition of novel soy whey-based beverages produced using three different water kefir microbiota.

　　5.Xiaoye Bai (Inner Mongolia Agricultural University): Fermented milk containing Lactobacillus casei Zhang and Bifidobacterium animalis subsp. lactis V9 may alleviate constipation symptoms by altering the metabolome and inflammation level.

　　6.Linlin Cai (Nanjing Agricultural University): Morphophysiological responses of detached and adhered biofilms of Pseudomonas fluorescens to acidic electrolyzed water.

　　7.Xue Zhao (Nanjing Agricultural University): Isoelectric solubilization/precipitation processing modified sarcoplasmic protein from pale, soft, exudative-like chicken meat.

　　8.Zongshuai Zhu (Nanjing Agricultural University): Formation analysis of Nε-carboxymethyllysine and Nε-carboxyethyllysine in prepared chicken breast by pan-frying.

　　9.Yaoyao Zhang (Nanjing Agricultural University): 1-(2-aminoethyl)-3-methyl-1H-imidazol-3-ium: Synthesis and application in carbohydrate analysis.

　　10.Chuanhai Tu (Nanjing Agricultural University): Transform soy whey into a novel functional beverage by water kefir grains fermentation.

　　11.Jing Qian (Nanjing Agricultural University):Action of Plasma-activated Lactic Acid on the Inactivation of Inoculated Salmonella Enteritidis and Quality of Beef.

　　主題演講Ⅳ :食品營養(yǎng)、生化及前沿技術(shù)

　　Keynote Speech Ⅳ: Food nutrition, Biochemistry and Cutting-edge technology

　　時(shí)間： 10月31日, 08:30-12:00(October 31th , 08:30-12:00)

　　地點(diǎn)：國家肉品質(zhì)量安全控制工程技術(shù)研究中心101

　　101，National Center of Meat Quality and Safety Control

　　大會(huì)秘書(The Secretary):王雪飛，南京農(nóng)業(yè)大學(xué) (WANG XUEFEI, NAU)

　　點(diǎn)評(píng)人(Commentator): 金鵬，南京農(nóng)業(yè)大學(xué)食品科技學(xué)院

　　(JIN PENG, College of Food Science and Technology, NAU)

　　張萬剛，南京農(nóng)業(yè)大學(xué)食品科技學(xué)院

　　(ZHANG WANGANG, College of Food Science and Technology, NAU)

　　李偉，南京農(nóng)業(yè)大學(xué)食品科技學(xué)院

　　(LI WEI, College of Food Science and Technology, NAU)

　　Ahmed Senan，南京農(nóng)業(yè)大學(xué)食品科技學(xué)院

　　(Ahmed Senan, College of Food Science and Technology, NAU)

　　演講人 Speakers ：

　　1.Robert Pellegrino (Department of Food Science, University of Tennessee, Knoxville, TN): Food Attitudes of Anosmic Patients Across Different Cultures.

　　2.Mara P.H. van Trijp (Nutrition, Metabolism & Genomics Group, Division of Human Nutrition and Health, Wageningen University): Personalized responses of human small intestinal microbiota to selected dietary fibers and their degradation patterns in vitro.

　　3.Ailsa Warwick (Cardiff Metropolitan University): Optimal Weight and Fertility; a systematic content analysis to assess the quality of online health information individuals are exposed to when using search engines.

　　4.Yadnyavalkya Patil (Department of Wine, Food & Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University): Effect of chronic heat stress on faecal microbiota and pig production.

　　5.Jiahong Li (Jiangnan University): Modulation of Gut Microbiota by Low Methoxyl Pectin Attenuates Type 1 Diabetes in Non-obese Diabetic Mice.

　　6.Qixing Nie (Nanchang University): Metabolomics and lipidomics revealed hypocholesterolemic and hypolipidemic effects of arabinoxylan in type 2 diabetic rats.

　　7.Bo Ren (Northwest A&F University): Dietetic treatments alleviate aging-related cognitive dysfunction.

　　8.Ben Wu (Shanghai Jiao Tong University): Sensing Umami Taste: From Oral Cavity to Brain.

　　9.Long Xu (School of Food Science and Engineering, South China University of Technology): Furan fatty acids – Beneficial or harmful to health?

　　10.Yujia Peng (Nanjing Agricultural University): Long-term intake of anthocyanins from Lycium ruthenicum Murray improves the organism healthy and gut microbiota in vivo.

　　11.Yunting Xie (Nanjing Agricultural University): Effect of processed meat proteins on the composition and function of gut protein and physiological status of mice.

免責(zé)聲明：本站所提供的內(nèi)容均來源于網(wǎng)友提供或網(wǎng)絡(luò)搜集，由本站編輯整理，僅供個(gè)人研究、交流學(xué)習(xí)使用，不涉及商業(yè)盈利目的。如涉及版權(quán)問題，請(qǐng)聯(lián)系本站管理員予以更改或刪除。