11月9日下午

Omega-3脂肪酸摄入对降低心血管疾病（CVD）患病风险的随机试验和前瞻性研究（线上）

Recent Randomized Controlled Trials and Prospective Cohort Studies of Omega-3 Support Lower Risk of Cardiovascular Disease (CVD)

Thomas J. Brenna, 美国德克萨斯大学奥斯汀分校教授

Pro. Thomas J. Brenna，University of Texas at Austin

加快功能性油脂开发，迎接特医食品发展新机遇Accelerating the development of functional oils and greeting the new era of special medical foods

王兴国教授，江南大学教授

Prof. Wang Xingguo，Jiangnan University

食品工业的革命：将豆腐加工废料（Aquaforté）转化为可持续的鸡蛋替代品

Revolutionizing the Food Industry: Turning Tofu Processing Waste (Aquaforté) into a Sustainable Egg Substitute   

Martin J.T. Reaney, 加拿大萨斯喀彻温大学教授/院士

Pro. Martin J.T. Reaney，University of Saskatchewan

超越功能性的油脂驱动

Fats and oils innovation moving beyond functionality 

徐学兵，益海嘉里教授/首席科学家

Prof. Xu Xuebin，Yihai Kerry Group

甘油二酯酶法制备及其作为健康食品专用油脂的应用

Enzymatic preparation of diacylgcerols for the application as healthy specialty fat

汪勇，暨南大学教授

Prof. Wang Yong，Jinan University

芝麻过敏原精准检测与致敏性调控机制研究

The precise detection of sesame allergen and its regulatory mechanism of sensitization.  

张九凯研究员，中国检验检疫研究院

Prof. Zhang Jiukai, Chinese Academy of Inspection and Quarantine

加工对大豆油和脱臭馏出物中的生育酚和甘油三酯的影响研究

Tocopherols and Triglycerides in Soybean Oil and Deodorizer Distillate: A Study on Processing Impact  

Dr. Sarfaraz Ahmed Mahesar,信德大学

Dr. Sarfaraz Ahmed Mahesar, University of Sindh

成熟与未成熟大豆的油脂成分分析及其低温结晶特性研究

Study on oil composition and low temperature crystallization characteristics of mature and immature soybean

毕艳兰教授，河南工业大学

Prof. Bi Yanlan，Henan University of Technology

大豆油绿色柔性加工关键技术体系及产业化

Key Technology System and Industrialization of Soybean Oil Processing with Green and Flexible performance  

王翔宇，中粮营养健康研究院工程师

Prof. Wang Xiangyu ，COFCO Nutrition & Health Research Institute

甘三酯组成、脂肪酸含量差异油脂对大鼠消化代谢和肠道菌群的影响研究

Effect of Lipids with Varied Triacylglycerol and Fatty Acid Composition on Serum Lipid and Gut Microbiota of Rats  

朱婷伟副教授，河南工业大学

Associate Prof. Zhu Tingwei，University of Technology