| 6 DECEMBER 2018 (THURSDAY) |
| 11:00 – 13:00 |
Registration |
Opening and Keynote Presentation
(Opening Ceremony - MC: Dr. Jimmy C.Y. Louie) |
| 13:00 |
Opening remarks
Prof. W. John Kao
Vice-President and Pro-Vice-Chancellor (Global), The University of Hong Kong, Hong Kong |
| 13:15 |
Opening remarks
Prof. Matthew R. Evans,
Dean, Faculty of Science, The University of Hong Kong, Hong Kong |
| 13:30 |
Welcoming remarks
Dr. Jetty C.Y. Lee, Conference Chairperson |
| 13:35 |
Group photo |
| 13:50 |
Prof. Pingfan Rao
Professor and Director of the Chinese Academy of Science (CAS), Shanghai Institutes of Biological Sciences (SIBS) Joint Center of Food and Nutrition Research, Zhejiang Gongshang University, China
"Facing challenges of processed food" |
| 14:35 |
Tea break |
| |
|
Food Secruity & Nutrition
(Chairperson: Dr. Jimmy C.Y. Louie) |
| 15:00 |
Prof. Collin Barrow
Chair in Biotechnology, Deakin University, Australia
“Nanobiotechnology for agriculture, water quality and food security” |
| 15:30 |
Prof. Baukje de Roos
Rowett Institute of Nutrition & Health, University of Aberdeen, UK
“Marine-derived foods and nutrients - how much do we need and how much is available?” |
| 16:00 |
Ms. Marnie Hancke
Global Challenges University Alliance (GCUA)
|
| 16:10 |
Tea break |
| 16:30 |
Dr. Terry Van Gevelt
Politics & Public Administration and Civil Engineering, The University of Hong Kong, Hong Kong
“Governing the water-energy-food nexus: Insights from new institutional economics”
|
| 17:00 |
Prof. Mingyong Xie
Director of the State Key Laboratory of Food Science and Technology, Nanchang University, China
“Influence of probiotic fermented fruit and vegetable on intestinal health” |
| 17:30 |
Dr. Yong Li
Jiangnan University , China
"The Effect of Polyphosphate on advanced glycation end products (AGEs) and Heterocyclic Amines (HAs) Formation in Roast Meat Patties" |
| 19:00 |
Dinner (By invitation only) |