浙江工商大学食品与生物工程学院

近年来，食品营养和人类健康已成为国际食品科学研究的主流领域，深受国内外食品科学工作者和食品工业界的关注，并在该领域的研究取得了较大成果。为了进一步促进国内外食品学界在食品科学与营养以及人类健康等研究领域的交流与合作，使我国食品科学研究更好的融入国际主流，浙江工商大学联合英国利兹大学、新西兰梅西大学和荷兰瓦赫宁根大学四校于2016年成立了食品科学与营养国际大学联盟，2018年吸纳了日本京都大学、加拿大圭尔夫大学和美国马萨诸塞大学为联盟新成员。联盟先后成功举办了三次国际学术研讨会，吸引了数百名国内外食品学界和业界的专家学者参加，交流最新研究进展和国际食品科学与营养研究的新动态，取得了较好的反响。

食品科学与营养国际大学联盟拟定于2019年10月18-19日在杭州举办以“学科前沿论坛”为主题的年度活动。会议特邀来自七校的学者，围绕食品科学及消化营养等前沿学术话题进行专题报告和讨论，分享食品口腔加工、食物吸收及健康分子生物学、食品营养与消化和功能性食品与食品功能特性等方面的最新研究成果和进展。本次会议诚挚邀请国内外各大专院校、科研院所和食品工业界同行在杭州共襄盛会，分享见解，碰撞思想，共同提高。

促进食品学科交叉和融合，启迪新的学术思想，创立新的学术观点，培育新的学科生长

Name of speaker	Institute	Title of Presentation
Prof. Alan Mackie	Head of School, The University of Leeds, UK	Simulating digestion to understand lipid bioavailability
Dr. Matthew Campbell	The University of Leeds, UK	Emerging opportunities across food science and nutrition for improved diabetes care
Dr. Hannah Ensaff	The University of Leeds, UK	Understanding food choice: opportunities for change
Dr. Anant Dave	Massey University, New Zealand	To be confirmed
Dr. Zhigao Niu	Massey University, New Zealand	Overcoming absorptive barriers of nutraceuticals using food-grade delivery systems
Ms. Natasha Nayak	Massey University, New Zealand	The effect of gel structure on the in vitro gastric digestion of protein-polysaccharide emulsion gels
Prof. Yasuki Matsumura	Kyoto University, JPN	New functions of soybean : “Kokumi” taste and prevention of diabetic nephropathy progression
Prof. Toya Ishii	Kyoto University, JPN	Can plant oil bodies be an effective emulsifier for stabilization of oil-in-water emulsion? – relations between colloidal, interfacial, and emulsifying properties
Prof. David Sela	University of Massachusetts, USA	Human milk bioactives drive the early establishment and function of the nursing infant gut microbiome
Prof. Alissa Nolden	University of Massachusetts, USA	Taste receptor expression: an important factor in individual variability in taste perception
Prof. Doug Goff	University of Guelph, CAN	Hydrocolloids as food stabilizers and dietary fibre: relating physical functionality to physiological functionality.
Prof. Benjamin Bohrer	University of Guelph, CAN	An investigation into the formulation and nutritional composition of modern meat analogue products
Prof. Jay Kant Yadav	Central University of Rajasthan, IND	Nutritional considerations for healthy aging with special reference to the patients of Alzheimer’s disease
Prof. Yue Zhang	Zhejiang Gongshang University, CHN	Development of oral sustained-release drug delivery system using cereal prolamin composite nanoparticles
Dr. Mengxin Hu	Zhejiang Gongshang University, CHN	Stable Probiotics: Application in Fermented Milk Production
Dr. Xinmiao Wang	Zhejiang Gongshang University, CHN	Oral tribological studies and their implications on food sensory perception
Dr. Fuge Niu	Zhejiang Gongshang University, CHN	Protein/polysaccharide particle: characterization and regulation of surface adsorption

Kees de Graaf教授（荷兰瓦赫宁根大学人类营养与健康学院院长）

Harjinder Singh教授（新西兰梅西大学食品科学与技术学院院长）

顾振宇教授（浙江省食品学会副理事长，浙江工商大学科学研究部部长）

所有注册的正式代表免会务费，会议期间提供午餐与茶歇，交通、食宿和其他费用均自理。

如有需要，筹委会可协助安排住宿。酒店提供的会议协议价格仅对本次参会代表有效。会议安排入住杭州歌江维嘉酒店，地址：杭州市经济技术开发区（下沙）27号大街301号。

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地址：浙江省杭州市下沙高教园区浙江工商大学食品学院226室