Date: Wednesday, September 16, 2015
Place: Meeting Room 131, State Key Laboratory of Food Science and Technology
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Time
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Speaker and Presentation Title
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08:30 – 08:50
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Welcome and Introduction
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08:50 – 09:20
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Prof. Jochen Weiss, Prof. Reinhard Kohlus, and Prof. Lutz Fischer, University of Hohenheim
Introduction of the University of Hohenheim, the Institute of Food Science and Biotechnology and the Studies
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09:20 – 09:50
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Prof. Bo Jiang, Jiangnan University
Introduction of the State Key Laboratory of Food Science and Technology, Jiangnan University
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10:10 – 10:40
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Prof. Jochen Weiss, University of Hohenheim
Title: Food Physics and Meat Science
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10:40 – 11:10
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Prof. Jing Wu, Jiangnan University
Title: Enzyme Technology and Bioprocess Engineering
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11:10 – 11:40
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Prof. Jörg Hinrichs, University of Hohenheim
Title: Soft Matter Science and Dairy Technology
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11:40 – 14:00
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Lunch
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14:00 – 14:30
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Prof. Bernd Hitzmann, University of Hohenheim
Title: Process Analytics and Cereal Science
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14:30 – 15:00
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Prof. Jie Chen, Jiangnan University
Title: Mechanisms of Solubility Loss of Soy Protein Powder during Storage
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15:00 – 15:30
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Prof. Reinhard Kohlus, University of Hohenheim
Title: Process Engineering and Food Powders
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15:50 – 16:20
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Prof. Peng Zhou, Jiangnan University
Title: Food Biochemistry and Biophysics
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16:20 – 16:50
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Prof. Lutz Fischer, University of Hohenheim
Title: Biotechnology and Enzyme Science
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16:50 – 17:20
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Prof. Bo Jiang, Jiangnan University
Title: Strategy for Biosynthesis of Low-Calorie Sugars
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