食品科学与营养四校联盟食品工业论坛.pdfVIP

Food Industry Forum University Consortium of Food Science and Nutrition 17-18 November 2017, Hangzhou, China (Second announcement) 食品科学与营养四校联盟 食品工业论坛 2017 年11 月17-18 日, 中国杭州 1 The modern food industry has seen a significant shift of its concerns in recent years due to a much different business environment and consumers ’ demands. A fast globalised food market means that food companies will have to compete not only at a local level but also at a global level. As a result of a quickly improved living standard, food is no longer just for basic survival need, but as well as for functions of health and well-being. Therefore, in order to ensure successes for food companies, it has become essential to have a good understanding of consumers’ needs across both geographical and cultural boundaries and to seize the latest research findings in food science and nutrition . Healthy and functional are no doubt the two most frequently used keywords of food provision at the modern time. While the food industry has been working hard in trying to make healthy food tastier and tasty food healthier, some major knowledge and technology gaps have to be identified and fulfilled. With this background, four leading food science schools from the University of Leeds (UK), Massey University (New Zealand), Wageningen University (the Netherlands), Zhejiang Gongshang University (China) have recently established a Consortium of Food Science and Nutrition, aiming to bring together world experts and resources for a joint effort to deal with hot topics of food science and nutrition and to assist the food industry to overcome technical barriers and challenges. The inaugural consortium conference was organised w