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International Forum on Baking and Fermentation Biotechnology for Foods Notice
Release time:2017-04-14 10:08:02 | Browsing times:


2017 International Forum on Baking and Fermentation Biotechnology for Foods (IFBFBF 2017) will take place during May 4-7 in Wuxi, China.  The Forum is hosted by the Jiangnan University, the largest, oldest and number-one ranking university in food science in China, and the Katholieke Universiteit Leuven, the largest Belgian University and one of the oldest in Europe.  The Laboratory of Baking Science, Cereal Chemistry and Ingredient Functionality Research, and the Laboratory of Brewing Microbiology and Applied Enzymology of the Jiangnan University enjoy high reputation in China and have great impact on both academia and industry in China.  Basic insights and enzyme/fermentation biotechnological approaches are applied to understand and improve bakery and cereal food processing and final product quality.  In recent years, research was extended to generate expertise in ingredient functionality in cake, bread, and sourdough systems.  In a European context, the KU Leuven Laboratory of Food Chemistry and Biochemistry enjoys high reputation in both academic and industrial environments.  For more than 25 years, it concentrates its efforts on cereal constituents and how they influence food production and quality.

 

This Forum will show how underpinning science and biotechnology are applied to address critical issues, emerging technologies and key opportunities when tradition meets the need for modernization in the baking industries in the challenging oriental world.  Particularly, the health benefits of modernized versions of traditional cereals and bakery foods will be demonstrated. Traditional fermentation processes have a key role to play in the transformation of materials into more bioactive forms. The trend of naturality can bring benefits for other functionalities, such as longer shelf life and texture quality modification and so on.

 

Furthermore, not only China but also Asia in general have been widely regarded as expanding markets for baked goods. Recent studies have indicated that China will leapfrog the USA to jump into fourth position of world biggest baked goods market. This has driven industries to invest enormously in innovation on technologies. However, it is still believed that there is a big gap between the knowledge behind and applications of baked goods, especially with the link to the local oriental foods concepts.

 

The dynamics in this challenging field clearly justify the organization of an international platform IFBFBF2017. Indeed, it is timely to provide a forum where researchers and technologists of East and West can share recent progress and insights in the broad areas of breads, cakes, local pastries, sourdough, and enzyme fermentation.  Therefore, we are very pleased to announce that we were able to bring some of the most international recognized scientists with expertise in the complex world of baking and enzyme/fermentation to Wuxi to offer you an elaborate and stimulating scientific program which is endorsed by AACC International, China’s Association of Bakery and Confectionery Industry, Jiangnan University, KU Leuven and Puratos.

 

 

Organizers: Jiangnan University    K U Leuven

Undertaker: School of Food Science and Technology, Jiangnan University

School of Biotechnology, Jiangnan University

Co-organizers and Sponsors: AACC International; China Association of Bakery & Confectionery Industry; Puratos; Novozymes and dozens of global enterprises

Date: May 4th to 7th, 2017

Location: Worldhotel Grand Juna, Wuxi, Jiangsu Province (111 Hefeng Road, Taihu New City, Binhu District)

Theme: Greenness and Health

Working Language: English, Chinese.  The conference report is available in Chinese and English.

Registration Fee: 1800 RMB per person

Accommodation: Mainly arranged in Worldhotel Grand Juna, accommodation is not included in the registration fee.

Contacts: Tommy Zhang, Cheng Chen, Diana Zhang, Xiaowei Yu, Yehui Han, Cong Ren

Address: Jiangnan University, Lihu Avenue 1800, Wuxi, Jiangsu Province 214122, China

Official E-mail: aaccchina@126.com 

Website: www.ifbfbf.org

Receipt: Please send the receipt (attachment No.1) to the official e-mail before April 25th, 2017 if you are attending the forum, so that the conference group could arrange the accommodation and catering.

Traffic Guide:

In addition to special guests, we will not arrange pick-up, the traffic route is as followed:

1.     Sunan Shuofang International Airport: About 14 km to Worldhotel Grand Juna by taxi witch takes around 25 min, 40 RMB.

2.     Wuxi Railway Station:About 17 km to Worldhotel Grand Juna by taxi witch takes around 30 min, 50 RMB.

3.     Wuxi East Railway Station:About 23 km to Worldhotel Grand Juna by taxi witch takes around 35 min, 65 RMB.

4.     Wuxi New District Railway Station: About 9 km to Worldhotel Grand Juna by taxi witch takes around 20 min, 25 RMB.

 

Baking Frontier & Innovation Symposium Contacts:

Tommy Zhang, Cheng Chen, Diana Zhang

Tel:  +86 510 85919139  +86 510 85329067  +86 18912488005   +86 15160393946 

E-mail:chengchen_bks@qq.com    aaccchina@126.com   

Symposium on Innovation in Enzyme/Fermentation Biotechnology:

Xiaowei Yu, Yehui Han, Cong Ren

Tel: +86 510 85197760   +86 15050692162   +86 15094380622

E-mail: cren2018@163.com      aaccchina@126.com

 

Organizing Committee of 2017 IFBFBF

April 13th, 2017



Attachment No.1:Receipt-2017IFBFBF.docx


 
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