International Forum of Marine Foods and Molecular Nutrition
6-8 November 2018, Qingdao, China
(Final announcement)
Marine acts as blue granary for human beings and provides abundant food resources. With the population explosion and the sharp decrement of cultivated land resources, development of advanced techniques for marine food processing and quality control will significantly improve the supply quality of marine food and provide more effective guarantee for the future food security for human beings. Molecular nutrition research is a frontier in the food nutrition research field. It reveals the molecular mechanisms of nutritional components in food based on genes, proteins and other molecules. It can provide theoretical guidance for the development of functional foods, foods for special dietary uses, and other new types of foods. In order to promote the rapid development of marine foods and molecular nutrition research, to strengthen the academic communication, and to build a bridge between marine food-related research and molecular nutrition research, Ocean University of China (OUC) will hold the International Forum of Marine Foods and Molecular Nutrition in November in 2018.
Organizer：Ocean University of China (OUC)
Chairman: Professor, Changhu Xue, Ocean University of China
Secretariat: Professor,Hong Lin, Ocean University of China
Assistant secretariat: Professor, Qingjuan Tang, Ocean University of China
Arrangement：
Registration: 2018/11/6；
Forum: 2018/11/6~2018/11/8；
Location: Fuxin Hotel (No.5 Minjiang Road, Qingdao, China).
Topics：
Three topics of interest are included, but not limited to：1) Seafood Processing and Quality Control；2) Food Nutrition and Molecular Mechanism；3) Development of Functional Foods and Foods for special dietary uses. The following eighteen experts are invited.
Topic 1：Seafood Processing and Quality Control
Topic 2：Food Nutrition and Molecular Mechanisms
Topic 3：Advanced Technologies in Food Processing
Organizing Committee Contact information
Hu Hou; Tel: 0086-532-82031936; E-mail: houhu@ouc.edu.cn
Bingjie Liu; Tel: 0532-82032093; E-mail: liubj@ouc.edu.cn
For the detailed schedule, please refer to the attachment.
海洋食品及分子营养国际论坛· 2018（最终通知）
2018年11月6-8日，中国 青岛
海洋是人类的蓝色粮仓，为人类提供着丰富的食物资源，在当前人口激增、耕地资源日益紧缩的背景下，发展海洋食品加工与品质控制技术将提高海洋食品的供给质量，为人类未来粮食安全提供更加充分的保障。分子营养是食品营养学研究领域的前沿方向，通过基因、蛋白等分子水平的研究深入揭示食品及其成分的营养功能机理，并为功能食品、特膳食品等新型食品的开发提供理论指导。为促进海洋食品及分子营养学研究的快速发展和加强学术交流，并搭建海洋食品与分子营养方向交叉的桥梁，中国海洋大学定于2018年11月举办“海洋食品及分子营养国际论坛·2018”。
主办单位：中国海洋大学
会议主席：薛长湖，教授，中国海洋大学
会议秘书长：林洪，教授，中国海洋大学
副秘书长：唐庆娟，教授，中国海洋大学
会议安排：
报到时间：2018年11月6日；
会议时间：2018年11月6-8日；
会议地点：府新大厦（青岛市闽江路 5号，0532-85913688）
会议重点议题：
本届会议的重点议题是：1. 海洋食品加工及质量控制；2. 食品营养及分子机制；3. 食品创新技术。会议邀请18位海内外专家，为您带来海洋食品与分子营养学研究的最新技术和研究成果。邀请嘉宾如下（按姓氏字母顺序）：
议题1：海洋食品加工及质量控制
议题2：食品营养及分子机制
议题3：食品创新技术
会务组联系方式
国际参会者联系人：侯虎；Tel：0532-82031936；E-mail：houhu@ouc.edu.cn
国内参会者联系人：刘炳杰；Tel：0532-82032093；E-mail：liubj@ouc.edu.cn
日程详情请参见附件
Attachment,+Schedule-201800927.doc
