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14th ICBC Technical Programme
Please note that this program is subject to change as it has been prepared on
the basis of invitations sent to the speakers and can only be confirmed once
registration of the speakers is complete. The organising committee cannot be
held responsible for any changes that may have to be made.
Monday, August 6, 2012
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Registration and Exhibition and Poster Set-up |
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Venue:
to be confirmed |
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ICC Committee Meetings |
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Venue:
Wuzhou Conference Room, 2nd Floor of the Beijing North Star Continental
Grand Hotel |
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10:30~12:30 |
Executive Committee Meeting |
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12:30~13:30 |
Lunch |
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13:30~15:30 |
Joint Technical and Executive Committee Meeting |
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Organizing and Scientific Committee Meetings of the 14th ICBC |
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Venue:
Wuzhou Conference Room, 2nd Floor of the Beijing North Star Continental
Grand Hotel |
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18:00 |
Welcome
Dinner (with the invitation-only) |
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Venue:
to be confirmed |
Tuesday, August 7, 2012
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08:30~09:15 |
Opening
Ceremony of the 14th ICBC |
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Venue:
Convention Hall No.3, 1st Floor of the BICC |
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Chairpersons: to be confirmed |
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Welcome
Addresses
from ICC and CCOA |
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Opening
Remarks
from SAG(State Administration of Grain) |
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Opening
Remarks
from CAST (China Association for Science and Technology ) |
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Award
Ceremony for Harald Perten Prize 2012 |
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9:15~9:30 |
Coffee Break |
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9:30~12:00 |
Plenary
Session |
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Venue:
Convention Hall No.3, 1st Floor of Beijing International
Convention Center(BICC) |
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Chairpersons: to be confirmed |
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Cereals
and Food Security in the World
Hervé
Guyomard, Scientific Director, INRA, France. |
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Present
Situation and Development Trend of Cereal Processing Technology in China
Yao
Huiyuan, Professor of Jiangnan University and President of CCOA Food
Branch, China. |
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More Stable, Functional and Healthy Lipids: New Development in the US
Oilseed Industry
Dr.
Gary R. List,Lead
scientist,
US
Development of Agriculture (Retired) , USA |
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The Status and Trends of Edible Vegetable Oil Processing Industry in
China
Wang
Ruiyuan, Executive Vice President, CCOA, China |
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13:30~17:30 |
Parallel Technical Sessions |
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Session
1: Cereal Chemistry
Consumers’ demands for high quality cereal products in terms of
nutritional and end-use qualities are growing. To meet the demands,
understanding of the chemical composition of a cereal crop’s main
components and their biochemical interactions within food/non-food
systems with respective to end-use quality is essential. Major cereal
components (e.g., starches, proteins, and fibers) and minor cereal
constituents (e.g., antioxidants) currently of most interest in the food
industry community will also be discussed in this session.
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Session
2: Oils & Fats Chemistry and Safety
The
session aims to provide a forum on the issues of safety and chemistry of
oils and fats. First of all, an update on the safety aspects including
3-MCPD and trans fatty acids will be given, which received heated
discussions globally. In particular, the situation of the issues in
China will be discussed with planned speakers from both academic as well
as industrial sources. The other aspect of the session focused on
functional lipids including palm diglycerides, biomacromolecules,
microbial oils, and special minor oils and fats in China. |
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Venue |
Room
No:to be confirmed
Convention Hall No.5, 1st Floor of BICC |
Room
No:to be confirmed
Convention Hall No.5, 1st Floor of BICC |
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Session
Chairs:
Perry
K. W. Ng(USA);Liu Ying(China) |
Session
Chairs:
Richard
Cantrill(USA);Tian Shaojun(China) |
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1.Recent Advances in Cereal Starches: Chemistry, Functionality and
Health Benefits
Jay-lin
Jane, Charles F. Curtiss Distinguished Professor, Department of Food
Science and Human Nutrition, Iowa State University, USA |
1.Toxicity of 3-MCPD Esters in Swiss Mice and NRK—52E
Rat Kidney Cells, and Possible Mechanisms of Their Formation
Lucy
(Liangli) Yu, PhD, Professor, University of Maryland, USA
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2.Study
on Processing
Characteristics and Quality Evaluation of Cereals
Wang
Qiang, Professor, Institute of Agro-products Processing Science and
Technology, CAAS (Chinese Academy of Agricultural Sciences); Key
Laboratory of Agro-product Processing and Quality Control, China |
2.
3-MCPD Esters in Food Safety
Dr.
Karel Hrncirik, Senior Technology Manager, Unilever R&D, the Netherlands
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3.
Advances of
Research
on the in vitro and in vivo Antioxidant Activity of Different Cereals
Dr.
Zhang Hui, Professor, School of Food Science and Technology, Jiangnan
University, China |
3.
3-MCPD Esters and Related Compounds in Refined Edible Fats and Oils:
Strategies of Mitigation
Bertrand Matthaus, Max Rubner-Institute, Germany
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4.
Studies on Functional Dietary Fiber Derived from Rice and Wheat Bran
Dr.
Qian Haifeng, School of Food Science and Technology, Jiangnan
University, China |
4．4.The
Study on Trace Components in Corn Oil
Jin
Qingzhe, Professor, Jiangnan University, China.
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5.
Effects of Sprout Damage on Durum Wheat Milling and Pasta Processing
Quality
Dr. Bin
Xiao Fu, Research Scientist, Canadian Grain Commission, Canada
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5.
Trans Fatty Acid Contents of Foods in Chinese Market
Yuanrong Jiang, Technical Manager, Wilmar (Shanghai)Biotechnology
Research & Development Center, China |
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6.
Tocopherols and Tocotrienols and their Relationship to Protein Subunits
and Quality Characteristics in Some South African Wheat Cultivars
Maryke
Labuschagne, University of the Free State, South Africa |
6. The
Study And Application Of Microorganism Oil Production
Dongping He, Professor, Wuhan Polytechnic University，China.
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7.
Characterization of Novel Wheat Fractions Reach in Healthy Components:
Chemical Composition, Rheology and End-Product Quality
Dr.
Sándor Tömösközi, Budapest University of Technology and Economics，Hungary |
7.
Prospects of Small Varieties of Nutritional Oils in China
Xuanming Shi, Engineer, COFCO Engineering & Technology Co., Ltd., China
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8.
Assessing Wheat Quality for Production of Vital Gluten Powder
Zhao
Renyong, Professor, Henan University of Technology, China |
8.Preparation and Characterization of Glycophospholipid Nanoliposomes
with Improved Physical Stability
Lingzhi
Cheong, PhD, Aarhus University, Denmark |
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9.
Study on 3-MCPD Esters in Palm Oil: Analysis and Reduction
Dr.
Nuzul Amri Ibrahim, MPOB, Malaysia |
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10.
Structured Lipids and Their Oxidative Stabilities
Dr.
Yingyao Wang, Research Scientist, China Academy of Grain Administration,
China |
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Gala
Dinner with Chinese Traditional Performance |
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Venue:
Convention Hall No.1, 1st Floor of BICC |
Wednesday, August 8, 2012
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Morning |
Session
3: Cereal Processing
Cereal
processing is facing to numerous new challenges: deliver tasty and safe
products with improved nutritional attributes. At the same time, cereal
processing has also to deal with new issues: obtaining the better value
of its by-products while avoiding waste production and lowering energy
input. The cereal processing session will be a unique opportunity to be
informed from academic research and from industry about the main
innovations related to these issues for primary and secondary cereal
processing as well as on new uses of the co-products.
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Session4: Oils &Fats Processing and Utilization
The
session aims to provide a forum on the progress of the processing
technology of oils and fats and utilization of oilseeds. With the new
concern of sustainability, low-energy consumption, environmental
protection, etc., the traditional processing technology faces a new
challenge. In the horizon, enzyme technology has moved into industrial
operation. Other bioprocessing technology such as fermentation
technology has also shown great progress in industrial operations.
Bioprocessing of oils and fats as well as functional ingredients will be
the central issue in the session. The other aspect of the session will
touch on the utilization of proteins and other processing aspects with
the focus on uncommon oilseed materials. |
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Venue |
Room
No:to be confirmed
Convention Hall No.5, 1st Floor of BICC |
Room
No:to be confirmed
Convention Hall No.5, 1st Floor of BICC |
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Session
Chairs:Dr.
Joël Abécassis（France）;Dr.
Huang Weining（China） |
Session
Chairs:Xu
Xuebing（China）;
Steen
Balchen（Denmark） |
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1.
AACC International Perspective – Cereal Processing in a World Market
Dr.
Debi Roger, Director, AB International; President, AACC International,
USA |
1.
Enzymes in industrial Oil and Fat Processing
Hans
Christian Holm, Novozymes, Denmark |
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2.Advancement
in Present-day Frozen Dough Fermentation and Baking Industrialized Technology
Huang
Weining, Professor and Director, Jiangnan University; Associate Editor,
Journal of Cereal Chemistry of AACC International, China. |
2.
Production of Human Milk Fat Substitutes for Infant Formula
Dr.
Youchun Yan, Technical Manager, Loders Croklaan, The Netherland |
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3.Modern Production Technology of
Traditional Fermented Rice Cake
Wang Yu-Fang, College of Food Science and Technology,
Huazhong Agricultural University, China |
3.
Researches on Trans Free Food Industrial Oils and Fats
Yuanfa
Liu, Professor, School of Food Science and Technology, Jiangnan
University, China |
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4.
Dough Relaxation and Flour Quality : Re-establishing Scott Blair’s
Results
Dr. Sumana Chakrabarti-Bell, CSIRO, Australia |
4.
Rapeseed Processing and Comprehensive Utilization Status in China
Liu
Dachuan, Professor, Wuhan Polytechnic University, China |
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5.
Extending Shelf-life of Semi-dried Noodles
Huiming
Zhou, Professor, Jiangnan University, China |
5.
Effects Of Different Oil Preparation Technology On Contents Of Lignans
And Tocopherol In Sesame Oil
Yulan
Liu, Professor, Henan University of Technology, China. |
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6.
Novel Dry Fractionation Processes of Wheat Bran to Produce Functional
Ingredients
Dr. Joël Abécassis, INRA-IATE, Montpellier, France |
6.Enzymatic Degumming Followed by Physical
Refining of Soybean Oil
Dr.
Ling Hua, Alfa Laval, Denmark |
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7. New
Technology and Comprehensive Utilization in Grain Processing
James Huang, Buhler China Grain Milling Business Department Manager,
China |
7.
Rheological Behavior of Anhydrous Milk Fat
Fractions Produced By Supercritical Carbon Dioxide
Fractionation
Dilek Büyükbeşe, University of Gaziantep, Turkey |
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8.
Mechanical Damage Characterization of Wheat Starch Granules
Zheng
Xueling, Professor, Grain College, Henan University of Technology, China |
8.
Development of Functional Phospholipids by Enzyme Technology
Dr.
Xiaoli Liu, Nagase ChemteX Corporation, Japan |
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9.
Modern Rice Processing Technology
Koji
Kawakami, Taste Research Office, Satake, Japan |
9.
Crystallization Behavior of Oils and Fats: New Progress and Applications
in Fractionation Industry
Dr.
Prakash Adhikari, Wilmar (Shanghai) Biotechnology R&D Center, China |
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10.Effect of Extrusion Cooking on Furosine Formation
Dr. Hamit Köksel, Professor, Hacettepe University, Turkey |
10.Emerging Technologies in Oils & Fats Industry-and Their Drivers
Steen
Balchen, Chief Technologist, Alfa Laval, Kuala Lumpur, Malaysia |
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Afternoon |
Session
5: Eastern and Western Cereal Foods
The
consumption pattern of each cereal grain differs depending on its growth
and the cultural preferences in various parts of the world. This session
will discuss the science and technology of: Western bakery, cereal-based
breakfast and snacks; Eastern traditional steamed and other types of
breads as well as rice-based products; worldwide-consumed pasta and
noodle products; and functional ingredients and additives in quality
improvement according to new trends in cereal-based foods and the global
market merging. |
Session
6: Grain Storage
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Venue |
Room
No:to be confirmed
Convention Hall No.5, 1st Floor of BICC |
Room
No:to be confirmed
Convention Hall No.5, 1st Floor of BICC |
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Session
Chairs:Okkyung
Kim Chung（USA）;Fengcheng Wang（China） |
Session
Chairs:Dirk
Maier（USA）;Cao
Yang（China） |
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1.
Baking Trends in Europe
Dr.
Lutz Popper, Director, Research & Development, Mühlenchemie GmbH & Co.
KG, Ahrensburg, Germany |
1.
Carbon
Dioxide Sensing For Early Detection Of Spoilage In Stored Grain
Dirk E.
Maier，Kansas
State University,USA |
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2.
Pasta: A Bridge between China and Italy. Nutritional Quality of a
Popular Cereal Food
Dr.
Marina Carcea, Scientist, National Research Institute on Food and
Nutrition (INRAN), Italy |
2.Development and Application on the Stored Grain Technology of Green
Ecology in China
Cao
Yang, Research Scientist, Academy of State Administration of Grain,
China |
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3.
Briefing of Rice Products and Culture Development in Taiwan
Dr.
Shin Lu, President, China Grain Products Research & Development
Institute, Chinese Taipei |
3.
Phosphine Resistance In Stored Grain Insects; Monitoring, Management And
Eradication
Robert
Emery, Senior Entomologist, Entomology Branch, Department of Agriculture
and Food, Western Australia |
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4.
Characterization of Genes Associated with Chinese Noodle Color by
Comparative Genomic Approach
Dr.
Zhonghu He, Professor, Institute of Crop Science, Chinese Academy of
Agricultural Sciences (CAAS), China |
4.Research And Feasibility Of Non-Contact Mehtods In Stored Grain Insect
Monitoring
Wang
Dianxuan, Professor, Henan University of Technology, China |
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5.
Development of Gluten-Free Bread
Baked with Yam Flour
Dr. Masaharu Seguchi,, Kobe Women’s University, Japan |
5.Effect for Control Insect of Airtight and Temperature in Modified
Atmosphere with Nitrogen
Yan
Xiaoping, Research Scientist, Chengdu Grain Storage Research Institute,
China |
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6.
Effect of Testing Conditions of a Penetrometer on the Firmness of
Chinese Northern-Style Steamed Breads
Dr.
Yangsoo Kim, Professor, Henan University of Technology, China. |
6.Progress In Research And Application Of Milled Rice Storage By
Controlled Atmosphere
Zeng
Ling, Professor, Guangdong Institute for Cereal Science Research, China |
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7.
Effect of Levening Agent on Quality of Youtiao Flour
Dr. Hui
Sun, Research Scientist, Academy of State Administration of Grain, China |
7.The
Application Of Intelligent Ventilation Grain Storage Technology In China
Fu
Pengcheng, Research Scientist, Chengdu Grain Storage Research Institute,
China |
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8.
Overview on Chinese Traditional Fermented Rice Foods
Dr.
Zhanhui Lu, Professor, Chinese Agricultural University, China |
8.Studies on the Fumigation Activity of Nitrogen Gas Mixed with Ethyl
Formate against Tribolium Castaneum (Herbst) (Coleoptera: Tenebrionidae)
Dr.
Tang Peian, Nanjing University of Finance and Economics, National
Engineering Laboratory for Food Storage and Transportation, China |
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9. The
Development of Methods for Assessing Char Siew Bao Quality
Vicky
Ann Solah, Professor, School of Public Health, Curtin Health Innovation
Research Institute, Curtin University, Western Australia. |
9.Comparison of Mortality and Catalase at Dose of Phosphine in the Rusty
Grain Beetle, Cryplotestes Ferrugineus (Stephens), Collected from
Different Grain Depots
Xie
Lingde, Professor, College of Food Science and Technology, Wuhan
Polytechnic University, China |
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10.Application Of Nitrogen Controlled Atmosphere In Grain Storage In
China
Yang
Jian, Chengdu Grain Storage Research Institute, China |
Thursday, August 9, 2012
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Morning |
Session 7: Cereal Food Nutrition and Health Session
Cereals are major part of the diet worldwide providing 30-60% of the
daily energy intake. and - especially when consumed in whole grain form
- an important part of the daily requirements of fibre and other
beneficial compounds beneficial. The session will cover, with
authoritative reviews and presentations of original research, the role
of cereals in combating malnutrition and for improving health, including
protection against cancer, coronary heart diseases and the world wide
epidemic of overweight and type-2 diabetes. |
Session 8: Global Food Security and Sustainable Development
Grain preservation, food safety, global market, and value-added products
from cereal grains and oil seeds are critical to our sustainable grain
industry and economic development. This session will provide a forum on
the current issues related to global food security, organic food,
international grain production and market, and non-conventional
utilization of cereals and oil seeds for value-added industrial products
as well as advanced technology for grain preservation and processing. |
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Venue |
Room
No:to be confirmed
Convention Hall No.5, 1st Floor of BICC |
Room
No:to be confirmed
Convention Hall No.5, 1st Floor of BICC |
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Session Chairs:Jan
Willem Van der Kamp（Netherlands）;Qu Lingbo（China） |
Session Chairs:Dr.
Digvir Jayas（Canada）;Donghai Wang（USA） |
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1.Dietary Fiber - Developments in Definition, Analysis and Nutrition and
Health Effects of Cereal and Other Fibers
Dr. Jan Willem van der Kamp, Senior Advisor, TNO, Netherlands |
1. Research Needs for Preserving Grains for Global Food Security and
Sustainability
Dr. Digvir Jayas, Vice-president (Research and International) and
Distinguished Professor, University of Manitoba, Canada |
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2.Molecular Features and Nutritional Aspects of Arabinoxylan Inclusion
in Bread
Dr. Weili Li, Manchester Metropolitan University, UK |
2. Biobased Materials And Bioenergy Co-Products
Dr. Xiuzhi Susan Sun, Distinguished Professor, Kansas State University,
USA |
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3.Changes in Functional Components of Cereal
Foods during Cooking
Wang Jinshui, Professor,
College of Biological Engineering, Henan University of Technology, China |
3. Development of Stress Tolerant Crops to Alleviate the Effects of
Climate Change
Dr. Ravindra Chibbar, Professor, University of Saskatchewan, Canada |
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4.Flour Fortification and Wheat Biofortication as Strategies to Fight
Iron and Zinc Undernourishment
Roberto J. Peña, Principal Scientist, HP-CIMMYT, Mexico |
4. Organic Food/Farming Initiatives: European (Austrian) Perspectives
Dr. Helmut Glattes, ICC Past Secretary General, Austria |
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5.The Pre-germinated Brown Rice Regulated in Human with Abnormal Blood
Lipids and Sugar
HUNG CHIEN LUNG, AsiaRice Biotech Inc, Chinese Taipei |
5. Status and Trend of Winter Wheat Production in Yellow-Huai-River Zone
of China
Yimin Wei, Research Scientist, Institute of Agro-products Processing
Science and Technology, China |
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6.Optimisation
of a Fermentation Process and Phytate Levels in Wholegrain Bread
Oliver Buddrick, RIMT, Australia
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6. Sorghum as a Viable Renewable Resource for Industrial Uses
Donghai Wang, Professor, Kansas State University, USA |
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7.Estimate the Dietary Intake Impact of Whole Grain and Multigrain Foods
Dr. Chunling Wang, Chief Nutrition Expert, COFCO Nutrition and Health
Research Institute, China |
7.
China Grain Consumption Structure Change -Current Situation Of China’s
Grain Market And Outlook
Shang Qiangmin, Director, China National Grain and Oils Information
Center, China |
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8.Study on the Pathogenesis and Nutritional Intervention of
Overnutrition-induced Metabolic Syndrome
Le Guowei, Professor, Jiangnan University, China |
8. The Current Situation and Development Trend of China Oil Processing
Industry
Chen Gang, General Manager Assistant, China Foods Ltd, COFCO, China |
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9.Boosting Whole Grain and Lutein Intake via Developing Lutein Enriched
Whole Grain Bakery Products
Elsayed Abdelaal, AAFC - GFRC, Canada |
9. Comprehensive Utilization of Cereal Crops and Co-products in China
Zhang Jianhua, General Manager, COFCO Cereal and Oil R&D Center, China |
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10.
The Present Status and Development Prospect of the Whole Grains Food in
China
Yu Xiaodong, Director, Public Nutrition and Development Center (PNDC) of
National Development and Reform Commission of China,china |
10. Non-conventional Oilseeds: Utilization and Prospective
Yuanrong Jiang, Technical Manager, Wilmar (Shanghai)Biotechnology
Research & Development Center, China |
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Afternoon |
Session 9: Food Safety and Regulations
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Session 10: ICC General Assembly and Corporate Member Session |
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Venue |
Room
No:to be confirmed
Convention Hall No.5, 1st Floor of BICC |
Room
No:to be confirmed
Convention Hall No.5, 1st Floor of BICC |
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Session Chairs:Dr.
Meinolf G. Lindhauer(Germany)Bian Ke(China) |
Session Chairs:Dr.
Marina Carcea(Italy) |
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1.International Monitoring and Control System for Food Safety
Roland E. Poms, Secretary General/ CEO, ICC, Austria |
1.CHOPIN Technologies DEVICES to Master GRAIN and Flour Quality
Jiang Mingneng, CHOPIN Beijing Trading Co, China |
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2.The Advance of Rapid Immunological Eetection Technology in Food
Security
Gaiping Zhang, Academician of Chinese Academy of Engineering and
Research Scientist of Ministry of Agriculture Key Lab of Animal
Immunology, Henan Key Lab for Animal Immunology, Henan Academy of
Agricultural Science, China |
2. New and Innovative Solutions for Fast Whole Grain Assessment and
Grading
Bengt Sahlin, VP Sales & Marketing, PERTEN INSTRUMENTS AB, Sweden
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3.Progress of Analytical Technologies for Mycotoxin in Foodstuff and
Oils
Li Peiwu, Director, Research Scientist, Oil Crops Research Institute of
the Chinese Academy of Agricultural Sciences, China |
3. The Value Added Application of Modifications in the Flour for Making
Staple Food
Jianhua Huang, Buhler China Special Milling Sales Manager, China |
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4.The Predictive Determination and the Enzymatic Biosensors for
Aflatoxin B1 and Its Precursor
Liu Daling, Professor, Institute of Microbial Biotechnology, Jiangnan
University, China |
4. Gluten and Starch in Doughs: New methods and Evaluations with
Brabender® Instruments
Dr. Jens Dreioerner, Head of Food laboratory, Brabender® GmbH&CoKG,
Duisburg-Germany |
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5.Stable Isotope Dilution Assay for the Accurate Determination of
Mycotoxins in Maize by UHPLC-MS/MS
Rudolf Krska, Senior Scientist, Department for Agrobiotechnology
(IFA-Tulln), University of Natural Resources and Life Sciences Vienna,
Austria |
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6.Application of a Liquid Chromatography–Mass Spectrometric Technology
to Simultaneous Determination of Multi-Mycotoxin in Grain
Dr. Wang Songxue, Associate Research Scientist, Academy of State
Administration of Grain China |
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7. Effects of Dehulling Process on Deoxynivalenol and Zearalenone Levels
in Wheat
Hamit Köksel, Professor, Hacettepe University, Food Engineering
Department, Ankara-TURKEY |
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8.The Key gene aflR of Aflatoxin Biosynthesis is Identified by PCR-RFLP
Dr. Sun Changbo, Associate Research Scientist, Academy of State
Administration of Grain China |
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9.The Regulation System of Feed Safety Management of PRC
Wang Weiguo, Professor, Institute of Feed Processing Technology, Henan
University of Technology, China |
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10.The Stability of Multi-element Fingerprints in Wheat Geographical
Origin Traceability
Zhao Haiyan, PhD Student, Institute of Agro-Products Processing Science
and Technology, Chinese Academy of Agricultural Sciences/ Key Laboratory
of Agro-Products Processing, Ministry of Agriculture, China |
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11.Tracing Food System– WinCos Solution In Grain Processing Traceability
Frank Zhang, Buhler China Automation Manager, China |
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12.Analysis Technique for Authenticity of Oils and Fats
Fan Lu, Professor, Henan University of Technology, China |
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Best
Poster Awards and Best Young Scientist Awards
|
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Venue: to be confirmed |
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Chairperson: to be confirmed |
Friday, August 10, 2012
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Technical Tour(Half-day) |
|
Option1 |
to
visit the pilot of ASAG (Academy of State Administration of Grain) |
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Option2 |
to
visit IAFST-CAAS (Institute of Agro-products Processing Science and
Technology, Chinese Academy of Agriculture Sciences) |
|
Option3 |
to
visit Angel Yeast Co., LTD (Beijing based Research and Develop Center) |
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