Fermented Food and Nutrition Health Forum
Anuga Select China will be held at the Shenzhen Convention and Exhibition Center (Futian) from April 24 to 26, 2025. By invitation of the organizing committee, China National Research Institute of Food and Fermentation Industries will host the 2nd Fermented Food and Nutrition Health Forum during the exhibition. The forum is designed to explore the latest research findings and application prospects of fermented foods in the field of nutritional health, and to establish an academic exchange platform for academic communication, achievement display, and project cooperation among industry, academia, research institutions, and enterprises in the food and beverage sector.
Time: 2025/4/25 13:00-17:00
Location: Shenzhen Convention and Exhibition Center (Futian) Hall 1, 1-J115
The forum will focus on the relationship between fermented foods and nutritional health, the production processes of fermented foods, engineering design, product development, and functional efficacy. Participants will share insights into the current development status and future trends of fermented foods, explore the immense potential of fermented foods in the greater health industry, and collectively seek the secrets of the greater health benefits derived from the co-fermentation by the three entities of microorganisms.
| Time | Topic | Speaker |
|
13:00-14:00 |
Opening Speech |
Yao Su, Deputy Director of the China National Research Institute of Food and Fermentation Industries Lin Ruijun, Senior Project Director of Koelnmesse (Beijing) Co., Ltd. Zhao Liqing, Head of the Department of Food Science and Engineering, Shenzhen University |
|
14:00-14:20 |
Fermented Food-Tradition and Innovation | Zheng Yu, Professor at the School of Bioengineering, Tianjin University of Science and Technology |
|
14:20-14:40 |
Research and Practice on the Bioconversion of Functional Components in Fruits and Vegetables by Probiotics | Tang Xin, Associate Researcher at the School of Food Science and Technology, Jiangnan University |
|
14:40-15:00 |
Exploration of New Directions in the Construction of Functional Nutrient Carriers through 3D Printing | Fan Fanghui, Deputy Director of the Department of Food Science and Engineering, Shenzhen University |
|
15:00-15:20 |
Press Conference | |
|
15:20-15:40 |
Development Trends of Kimchi Industry | Zhang Qisheng, Deputy Director of the Sichuan Food Fermentation Industry Research and Design Institute |
|
15:40-16:00 |
New Varieties of Mucor Rongensis and Fermented Tofu | Bai Feirong, Deputy Director of the Biotechnology Research and Development Department, China National Research Institute of Food and Fermentation Industries |
|
16:00-16:20 |
Development of Innovative Application for Natto and Dual-Protein Integration Solutions | Fu Xiaofen, Director of Yanjing Health Food Innovation Research Institute |
|
16:20-16:40 |
The Fermentation Journey from Lapsang Souchong to Golden Flower Black Tea | Gao Huijuan, National Senior Tea Art Master, Shandong Yuanzheng Tea Co., Ltd. |
|
16:40-17:00 |
Award Ceremony: Anuga Select China - China Fermented Food Exhibition Groups Gold Award |
- Experts and scholars from research institutes, higher education institutions, and technology research centers within the fermented food sector;
- Leading figures and key practitioners from top enterprises in the fermented food industry.
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