The first international symposium on the changes of component structure and quality control of food characteristics as well as the national key research & develop project(2016YFD0400200)’s annual summary meeting 2019 was held successfully in the Dongguan University of Technology from Nov.9 to Nov.11, 2019. Professor Feng Chen (consulting expert of this project) from the Dean of the Institute for Advanced Study (IAS) at Shenzhen University, Professor Jiarong Zheng from IAS (leader of subject 4), and Doctor Bin Liu (key associate researcher of the project) attended the meeting.
This meeting was hosted by the Institute of Agricultural Products Processing in the Chinese Academy of Agricultural Sciences and was undertook by the Dongguan University of Technology. It aimed to facilitate the national key research & develop project(2016YFD0400200) and
summarize the project achievement. Moreover, it also aimed to analyze the changes of component structure and quality control of food characteristics, discuss the opportunities, challenges, and future of this area, which would lay the foundation for the high-quality development of China's food industry. More than 130 top experts in the field of food science, executive experts and key members of this project attended the meeting and made a deep discussion about the above topics.
Project consulting expert Professor Feng Chen commented on the project progress and pointed out that members in each subject must do the research base on the requirements of the task book and pay attention to the summary and output of major achievements. Project members are supposed to control theexecution ratio of project funds and publish high-level papers. Professor Jiarong Zheng, the person in charge of subject four, conducted a special research report which was about the influence mechanism of internal and external factors on key structures (domains) during typical food processing. He also clarified the key control points for reducing quality loss and deterioration and tried to build a technical system of quality protection and quality control during food processing.
