CardiovascularInternational Conference Of Food Science And Technology
The 8th International Conference of Food Science and Technology will bring together more than 100 scientists from China and the United States to present a wealth of information on food quality and safety. Conference sessions will take place in Freeborn Hall on Wednesday and Wellman Hall on Thursday. Both venues are on the UC Davis campus.
With 10 plenary talks, 32 technical sessions and 45 poster presentations, the conference will provide an important snapshot of the state of the food industry in China. In addition, research presentations will cover new findings on the health benefits of almonds, olive juice (made from olive leaves), and other food products; strategies for ensuring a safe supply of almonds, peanuts, and pistachios; emerging food allergies; and the impact of calorie restriction on longevity.
Established in 1991 as a collaborative effort between food science researchers at UC Davis and their counterparts at Jiangnan University in Wuxi, China, the annual conference has forged relationships among food scientists on opposite sides of the globe and increased scientific awareness of the spectrum of international research efforts.
The first conference was held in Wuxi, a Davis sister city. This is the second time that UC Davis has hosted the event. It is co-chaired by UC Davis Chancellor Larry Vanderhoef and Jian Chen, president of Jiangnan University.
Registration information and a full conference program are available at http://conferences.ucdavis.edu/icfst.
Liese Greensfelder
University of California - Davis