2016 International Symposium on Food and Health, ISFH（Shanghai）

There is a Chinese proverb that states "Food is the paramount necessity of the people".On the other hand, food has been fully acknowledged as the most fundamental materials for human survival. Food quality and safety is not only closely related to human health, but also has a profound impact on the development of the food industry. In order to promote the modernization of food products to accelerate the development of Chinese food industry, and to maintain human health and improve current food safety status, an international academic exchange platform, namely“2016 International Symposium on Food and Health (Shanghai) (ISFH)”, will be started in this year. The Symposium will be hosted by Shanghai Ocean University. From May 25th to 27th, 2016, the symposium will be hold in the Pudong New Area, Shanghai, China. This international symposium are also supported by Shanghai Society of Food Science, Huamei American Institute of Food and Germany-China Institute of Molecular Medicine. ISFH aims to explore the scientific problems of the relationship between food safety and human’s health, sharing the latest research achievements in the field of food science and promoting international academic exchanges and communications between scientific researchers and scholars in food industry. The symposium invites well-known experts from all around the world for providing professional research reports that focus on food research and processing, food quality and safety, food packaging and logistics, food raw materials and food safety, food nutrition and health and food regulations and equipments. We sincerely welcome all of relevant experts and scholars to visit beautiful Shanghai Ocean University and submit yours abstracts to share your research progresses.

I. Symposium Theme: Food and Health

II. Organizations: Sponsor- Expert Committee of 2016 International Symposium on Food and Health Organizer- Shanghai Ocean University Co-organizer-Shanghai Society of Food Science, Huamei American Institute of Food, Germany-China Institute of Molecular Medicine, etc. a. Academic Committee of the Symposium Beiwei Zhu Professor Chinese Academy of Engineering Academicians Yingjie Pan Professor Chairman of Shanghai Society of Food Science Hua Fan Professor Chairman of Germany-China Institute of Molecular Medicine Qihua Wu Professor Chairman of Huamei American Institute of Food Jing Wu Professor Changjiang Scholars, Outstanding Youth Xiaobo Zou Professor Changjiang Scholars Gangfeng Ouyang Professor Outstanding Youth Yonghui Deng Professor Changjiang Scholars (Young), Excellent Youth Yapeng Fang Professor Excellent Youth Wei Zhao Professor Excellent Youth Xuewu Duan Professor Excellent Youth Xichang Wang Professor Vice Chairman and Secretary-general of Shanghai Society of Food Science Dr. Yifen Wang Professor Shanghai Thousand Talents b.Organizing Committee for the Symposium 1. Chairman：Dr. Yudong Cheng, President of Shanghai Ocean University 2. Organizing Chair: Dr. Xichang Wang, Vice Chairman and Secretary General of Shanghai Society of Food Science, Dean of the College of Food Science & Technology of Shanghai Ocean University Organizing Vice Chair: Dr. Yifen Wang, Assistant Dean of the College of Food Science & Technology of Shanghai Ocean University 3. Organization committee member: Dr. Yong Zhao, Assistant Dean of the College of Food Science & Technology of Shanghai Ocean University Dr. Weijia Zhang, Professor of the College of Food Science & Technology of Shanghai Ocean University, National Thousand Young Talents Dr. Yuan Liu, Professor of the College of Food Science & Technology of Shanghai Ocean University Dr. Changhua Xu, Associate Professor of the College of Food Science & Technology of Shanghai Ocean University Mr. Yunfeng Li, Office Director of the College of Food Science & Technology of Shanghai Ocean University 4. Contact Information: Dr.Haiquan Liu: 15692167325，[email protected]，021-61900503 Ms. Qi Cheng: 13651908928，[email protected]，021-61900517， International Contacts. Mr. Hongmin Zhang: 15692167323，[email protected], Domestic Contacts. Mr. Zhaohuan Zhang: 15800605422 Ms. Bingxuan Liu: 18518756245

III. Date, Time and Place of the Symposium Date & Time: May 25thto 27th, 2016 Place: Shanghai Ocean University, No.999, Huchenghuan Rd, Lingang New City, Shanghai, P.R. China

Invited Experts

Beiwei Zhu Dean of the College of Food Science & Technology of Dalian Polytechnic University Chinese Academy of Engineering Academician Yingjie Pan Chairman of Shanghai Society of Food Science, President of Shanghai Jian Qiao University Jing Wu Professor of Jiangnan University, Changjiang Scholars, Outstanding Youth Xiaobo Zou Professor of Jiangsu University, Changjiang Scholars Gangfeng Ouyang Professor of Zhongshan University, Outstanding Youth Yonghui Deng Professor of Fudan University, Changjiang Scholars (Young), Excellent Youth Yapeng Fang Professor of Hubei University of Technology, Excellent Youth Wei Zhao Professor of Jiangnan University, Excellent Youth Xuewu Duan Research Staff Member of South China Botanical Garden- Chinese Academy of Sciences, Excellent Youth Changguang Pang Professor of Tianjin University of commerce Luhuan Song Professor of Beijing Technology and Business University Haiyan Gao Research Staff Member of Zhejiang Academy of Agricultural Sciences, Zhejiang Provincial Level Experts Yong Sun Vice president of China Food Magazine Shaoyun Wang Professor of Fuzhou University Fereidoon Shahidi Editor-in-chief of Journal of Functional Foods, CAN Vivian C.H. Wu USDA Western Regional Research Center, USA Beatriz Quiñones USDA Western Regional Research Center, USA Christopher Silva USDA Western Regional Research Center, USA Lihan Huang USDA Eastern Regional Research Center, USA Cheng-An Hwang USDA Eastern Regional Research Center, USA Chunhong Yuan Iwate University, JPN Xing an Song MUSASHI SEIKA Co.,Ltd., JPN Hua Fan Charité-Universitätsmedizin, GER Andreas Hensel Federal Institute for Risk Assessment, GER Yu Shi Charité University Medicine Berlin, GER Wenna Xu Federal Institute for Risk Assessment, GER Yong Du Robert Koch Institute, GER Huiyu Hu Max-Delbrück-Center for Molecular Medicine, GER Maolian Gong Max-Delbrück-Center for Molecular Medicine, GER Xiushan Yin Max-Delbrück-Center for Molecular Medicine, GER Liang Fang Max-Delbrück-Center for Molecular Medicine, GER Yong Yu Max-Delbrück-Center for Molecular Medicine, GER Pradeep Malakar Institute of Food Research, UK Mark Reuter Institute of Food Research, UK Aline Métris Institute of Food Research, UK Andrew Desbois Stirling University, UK Changjiang Dong University of East Anglia, UK R.Jeya Shakila Tamil Nadu Fisheries University, IND G.Jeyasekaran Tamil Nadu Fisheries University, IND

IV. SymposiumTheme and Solicit Articles Domain Mainly for Six Topics: 1. Topics in Food Research & Development and Processing (new technologies & new processes of food processing; modernization of Chinese traditional and ethnic food, Ingredient change and quality control mechanism in the process of food processing, etc.) 2. Topics in Food Quality and Safety (physical processing, chemical processing, bioconversion in food processing, storage and transportation of the whole industry chain for quality and safety control, etc.) 3. Topics in Food Packaging and Logistics (development and research of food packaging materials; technology of agricultural cold chain logistics, etc.) 4. Topics in Food Raw Materials and Safety (safety and monitoringof Cereals, beans, poultry, aquatic products, fruits and vegetables and other food raw materials; manufacturing, safety and control of food additives and ingredients, etc.) 5. Topics in Food Nutrition and Health (development of functional food; the application of food nutrition related sub health and disease prevention and control, etc.) 6. Topics in Food Regulations and Equipment (standards & laws & regulations for food; the production technology management and equipment creation of food, etc.)

V. Symposium Agenda Registration Time：9:30 AM- 21:30 PM, May 25th, 2016 Registration Location: Lobby of the Graduate Guest House, Shanghai Ocean University (No.999, Huchenghuan Rd, Lingang New City, Shanghai, P.R. China) Symposium Time: May 25th to May 27th, 2016 Symposium Place: Main Campus of Shanghai Ocean University Time Contents Location Registration, All Day Time, May 25th, 2016 09:00-24:00 Registration Graduate Guest House 17:30-18:30 Dinner 2th floor of the 2nd University Restaurant May 26th, 2016 Registration, All Day Time, May 26th, 2016 （Location: 1st floor of Library) Opening Speech (Head of Shanghai Ocean University and Shanghai Society of Food Science) 09:00-09:15 Host: Dr. Xichang Wang - Vice Chairman and Secretary-general of Shanghai Society of Food Science, Dean of 104, Library the College of Food Science & Technology of Shanghai Ocean University 09:15-9:30 Souvenir Photo Square of the Library Keynote Speech Host: Dr. Yifen Wang - Vice Dean of the College of Food Science & Technology of Shanghai Ocean 09:30-11:50 University, Shanghai Thousand Talents 104, Library Dr. Vivian C.H. Wu - Chairman of USDA Western Regional Research Center and Huamei American Institute of Food The Current Situation and Prospect of China's Food Industry Science and Technology Development 09:30-10:00 Dr. Beiwei Zhu - Chinese Academy of Engineering Academicians, Dean of the College of Food Science & Technology of Dalian Polytechnic University Global Aspects of Risk Assessment in Feed and Food Safety: Future Challenges 10:00-10:30 Dr. Andreas Hensel - Director of The Federal Institute for Risk Assessment, GER 10:30-10:50 Tea Break/Poster Competition 1st floor of the Library The Current Situation and Countermeasures of Food Safety in China 10:50-11:20 Dr. Yingjie Pan - Chairman of Shanghai Society of Food Science, President of Shanghai Jian Qiao University Subject to be determined 11:20-11:50 Dr. Fereidoon Shahidi - Memorial University of Newfoundland, Editor-in-chief of Journal of Functional Foods, CAN 11:50-13:30 Lunch 2th floor of the 2nd University Restaurant Symposium Report 1 Host: Dr. Yong Zhao - Assistant Dean of the College of Food Science & Technology of Shanghai Ocean 13:30-15:30 104, Library University Dr. Pradeep Malakar - Institute of Food Research, UK Study on the Key Enzymes Involved in the Production of High Maltose Syrups 13:30-13:50 Dr. Jing Wu - Professor of Jiangnan University, Changjiang Scholars, Outstanding Youth Rapid Array-Based Technologies for Detection of Foodborne Pathogens Recovered from Produce 13:50-14:10 Production Dr. Beatriz Quiñones - USDA Western Regional Research Center, USA Addressing Food Security Through Current Nondestructive Sensing Technologies 14:10-14:30 Dr. Xiaobo Zou - Professor of Jiangsu University, Changjiang Scholars Campylobacter – Survival in the Food Chain 14:30-14:50 Dr. Mark Reuter - Institute of Food Research, UK Applications of Solid-phase Microextraction in Food Analysis 14:50-15:10 Dr. Ouyang Gangfeng - Professor of Zhongshan University, Outstanding Youth Subject to be determined 15:10-15:30 Japanese Experts 15:30-15:45 Tea Break/Poster Competition 1st floor of the Library Symposium Report 2 Host: Dr. Weijia Zhang - College of Food Science & Technology of Shanghai Ocean University, National 15:45-17:45 Thousand Young Talents Dr. Hua Fan - Charité-Universitätsmedizin, GER, Chairman of Germany-China Institute of Molecular Medicine Rational Design of Functional Mesoporous Materials and Their Applications in Enzyme Immobilization 15:45-16:05 and Chemical Sensors Dr. Yonghui Deng - Fudan University, Changjiang Scholars (Young), Excellent Youth Detecting and Discriminating Among Shiga Toxins 16:05-16:25 Dr. Christopher Silva, USDA Western Regional Research Center, USA Electrostatic Complex of Protein Polysaccharide and Its Application in Food 16:25-16:45 Dr. Yapeng Fang, Hubei University of Technology, Excellent Youth Virulence Factor Discovery in Vibrio spp. 16:45-17:05 Dr. Andrew Desbois, Stirling University, UK Development and Application Prospect of Food Physical Field Processing 17:05-17:25 Dr. Wei Zhao - Jiangnan University, Excellent Youth Investigation on the Indian Squid (Loligo duvauceli) Peptides as Bioactive Functional Food Supplement 17:25-17:45 Dr. R.Jeya Shakila - Dean of the College of Harvest and Post Harvest Technology of Tamil Nadu Fisheries University, IND 18:00-20:30 Buffet Reception/Poster Competition 2th floor of the 2nd University Restaurant May 27th, 2016 Special Topic 1: Food Research & Development and Processing Special Topic 2: Food Quality and Safety Special Topic 3: Food Packaging and Logistics 09:00-17:00 Special Topic 4: Food Raw Materials and Safety Special Topic 5: Food Nutrition and Health Special Topic 6: Food Regulations and Equipment Enterprise Seminar, 28th to 29th, 2016 VI. Call for Papers 1. All new principles, methods, technologiesand applications that related to the symposiumthemeare welcome to submitted to this symposium. Papers or researches that have been published in scientific journals or national symposium reportsarenot in the candidate list. 2. Manuscripts must be submitted in English version. It should include the title, authors, unit, address, zip code, e-mail address, telephone number, abstract, key words, and references. And please indicate the participating authors (with underscore “__”) and corresponding author (with “*”). Each manuscripts limited to 1 page in A4 paper and the margin should set aside 2.5cm respectively with single space.The whole abstract in English should use Time News Roman font, the title should use the 10.5pt bold font (, abstract and keywords should use 9pt bold font, other contents should use 9pt font, and single apace. For the template of English abstract, please see below. 3. Please be sure to provide the phone number, contact address and email address of the corresponding author. 4. Please submitthe manuscripts online before May 20th, 2016 to the following email address: [email protected]. 5. Thissymposiumwill be sectioned by symposium report, special topics, invitation report, oral presentation and poster.The symposium intends to organize the academic committee of experts on the selection of wallpaper, and set up 20 outstanding paper awards.

VII. Symposium Registration The location of the symposium will be in the main campus of Shanghai Ocean University.In order to facilitate the arrangement, the participants please be registered before May 13th, 2016 due to the limited accommodation reception capacity. A detailed list of symposiumregistration fee payments, please see the table below: Registration fee (in RMB) Registration Type Fees Academic Registration ¥ 1200 (Include Post Doctoral) Student Registration ¥800 (Require Student ID Card ) Note: symposium registration fee will cover all cost of related symposium materials, but accommodationswill not be included. More details about accommodations please see the symposium website. Please pay the registration fee to the bank account entitled “shanghai Ocean University”. All payments should be clearly marked by the conferee name and symposium initial abbreviations “ISFH”. Moreover, please send the scanning copies of payment information or receipts to the symposium email address“[email protected]” for further confirmation. More information about the payment account can be found as follows: Account name: Shanghai Ocean University Bank name: Shanghai Gangcheng branch, Agricultural, Bank of China Account number: 03867300040009466

SymposiumAnnex: Annex 1: Application Form Annex 2: Abstract Format Annex 3: Transportation Guidance of Shanghai Ocean UniversityAnnex 4: Accommodation Information

2016 International Symposium on Food and Health, ISFH（Shanghai） March 30th, 2016 2016 International Symposium on Food and Health, ISFH（Shanghai）

Application Form （Annex 1）

Participant Name Communication Topics Contact Address Zip-code

Contact Phone Number Email Address Abstract Title

Participants 【】Attend【】Report【】Poster Communication Selection（Multiple choice） Transportation Type □ High Speed Arriving Time and Station Rail□Aviation

Whether to Arrange □Yes（□Share□or not） Gender □Male □Female Accommodation □ No Way to Return the Address Zip-code Application Form Phone Email Address contacts Number Payment Voucher/Onsite Receipt Payment Information Diet and Customs Requirement Note Manuscripts submission deadline：May 20th, 2016 Poster communication area will be arranged. Participants who select “Poster Communication” please take your poster with the size of 90cm×120cm (width×height).

Note ： Please be sure to return this form to the [email protected] before May 20th, 2016（Friday）. Email subject should be：*** (Name) Manuscript Post Application Form. All the information above is used only for the contact information of the symposium.

2016 International Symposium on Food and Health, ISFH（Shanghai） March 30th, 2016 2016 International Symposium on Food and Health, ISFH（Shanghai） Abstract Format (Annex 2) 1. All new principles, methods, technologies and applications that related to the symposium theme are welcome to submitted to this symposium. Papers or researches that have been published in scientific journals or national symposium reports are not in the candidate list. 2. Manuscripts must be submitted in English version. It should include the title, authors, unit, address, zip code, e-mail address, telephone number, abstract, key words, and references. And please indicate the participating authors (with underscore “__”) and corresponding author (with “*”). Each manuscripts limited to 1 page in A4 paper and the margin should set aside 2.5cm respectively with single space. The whole abstract in English should use Time News Roman font, the title should use the 10.5pt bold font (, abstract and keywords should use 9pt bold font, other contents should use 9pt font, and single apace. For the template of English abstract, please see below. 3. Please be sure to provide the phone number, contact address and email address of the corresponding author. 4. Please submitthe manuscripts online before May 20th, 2016 to the following email address: [email protected].

Application of Acidic Electrolyzed Water Ice in Sterilization and Preservation of Shrimp(5 bold font, Times New Roman，capitalize the first letter of the first word) (one row empty) ZHAO Ai-jing WANG Meng ZHAO Fei SUN Jiang-ping PAN Ying-jie ZHAO Yong (small 5 font, Times New Roman，surname usually goes before the given name) (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China) (small 5 font, Times New Roman) (one row empty) (small 5 bold font, Times New Roman)AbstractTo investigate the effect of acidic electrolyzed water (AEW) ice on preserving the quality of shrimp (Litopenaeusvannamei)obtained in summer, th e sensory, physical, chemical, and microbiological changes were examined during storage…(smal l 5 font, Times New Roman) (small 5 bold font, Times New Roman)Keywords acidic electrolyzed water ice color difference pH TBA PCR-DGGE(small 5 font, Times New Roman)

2016 International Symposium on Food and Health, ISFH（Shanghai） March 30th, 2016 2016 International Symposium on Food and Health, ISFH（Shanghai） Transportation Guidance of Shanghai Ocean University (Annex 3)

University Address: Shanghai Ocean University , No.999, Huchenghuan Rd, Lingang New City, Shanghai, P.R. China

Routes: 1. Shanghai Hongqiao International Airportto Shanghai Ocean University a. Take a taxi directly to Shanghai Ocean University , No.999, Huchenghuan Rd, Lingang New City, Shanghai, P.R. China (about ¥300). b. Take subway line 10 (in the direction of New Jiangwan City) to Jiaotong University Station, then change to subway line 11 (to the direction of Luoshan Road) to Luoshan Road, then change to subway line 16 (to the direction of Shuihua Road & Fangzhu Road) to Lingang Avenue, finally take bus 1077 to the terminal station of Shanghai Ocean University (Intersection of Ganlan Road & Huchenghuan Road). c. Take subway line 2 (in the direction of Guanglan Road) to Longyang Road, then change subway to line 16 (to the direction of Dishui Lake) to Lingang Avenue, finally take bus 1077 to the terminal station of Shanghai Ocean University (Intersection of Ganlan Road & Huchenghuan Road)

2. Shanghai Pudong International Airport – Shanghai Ocean University a. Take a taxi directly to Shanghai Ocean University , No.999, Huchenghuan Rd, Lingang New City, Shanghai, P.R. China (about ¥120) b. Take subway line 2 (to the direction of Guanglan Road) to Longyang Road, then change to subway line 16 (to the direction of Dishui Lake) to Lingang Avenue, finally take bus 1077 to the terminal station of Shanghai Ocean University (Intersection of Ganlan Road & Huchenghuan Road)

2016 International Symposium on Food and Health, ISFH（Shanghai） March 30th, 2016

2016 International Symposium on Food and Health, ISFH（Shanghai） Accommodation Guidance (Annex 4)

Since the symposium place is in the main campus of Shanghai Ocean University, which is located in the outer suburb from the downtown of Shanghai City, our accommodation capacity is limited. At present, three hotels as follows have been reserved at conference price for conference attendances. In this regard, your attendance number and accommodation selection (room information and hotel name) are highly suggested to be showed in your application form. Thanks for your understanding.

Hotel information: 1. SHOU Graduate Guest House Location: in main campus of SHOU, near to the third university restaurant Room information: Standard Room (1 Queen Bed) Double Room (2 full Beds) Deluxe Double Room (2 Queen Beds) Deluxe King (1 King Bed) Price: ¥ 150-220

2. Yuehai Hotel: Location: the sharing area of shanghai ocean university (outside of the campus but it is nearby) Room information: Double Room (2 full Beds) Deluxe King (1 King Bed) Suite (??) Deluxe suite (??) Price: ¥ 288-408

3. Jingjiang Inn Location: 3rd Western Huanhu Street Room information: Double Room (2 full Beds) Deluxe King (1 King Bed) Price: conference price is negotiable. Number is limited. Transportation: arranged

2016 International Symposium on Food and Health, ISFH（Shanghai） March 30th, 2016