主办单位:上海市食品学会
美国马萨诸塞大学食品与科学技术系
承办单位:上海水产大学
赞助单位:
支持单位:上海营养学会
上海市疾病预防控制中心
上海交通大学医学院附属新华医院上海市儿科医学研究所
Supporters: Shanghai Nutrition Society
Shanghai Institute of Preventive Medicine
Shanghai Institute for Pediatric Research, Shanghai
Xinhua Hospital affiliated to Medical School of Shanghai Jiaotong University
时 间:2007年11月8日(星期四)— 9日(星期五)
Dates: November 8 & 9, 2007
地 点:中国上海市杨浦区军工路334号
上海水产大学远洋渔业培训中心2楼会议厅
Venue: Shanghai Fisheries University
议 程Agenda
11月8日(星期四)Oct. 8 (Thuesday)
07:00—08:15 注 册Registration
08:15—08:30【开幕式】Opening Ceremony
主持人:张肇范教授 (上海市食品学会 理事长)
Moderator: President Zhao-Fan Zhang (SSFS)
致辞Welcome Addresses and Comments
潘迎捷 教 授(上海水产大学 校长)
Professor Ying-Jie Pan (President of SFU)
Professor Eric Decker (UMass)
专题一:ω-3脂肪酸的健康功效
Ⅰ:Health Benefits of Omega-3 Fatty Acids
主持人:张肇范
Moderator: Zhao-Fan Zhang
08:30—08:45 ω-3 脂肪酸及其重要性和来源
Omega-3’s: What they are, why they are important and where they are found
Eric Decker(University of Massachusetts, Amherst)
08:45—09:30 ω-3脂肪酸与心血管疾病
Omega-3’s and Cardiovascular Disease
Yongsoon Park(Hanyang University, South Korea)
09:30—10:15 ω-3脂肪酸与孕妇和婴幼儿的健康
Omega-3’s in Pregnancy and Infants
Susan Carlson(Kansas University Medical Center, USA)
10:15—10:45 茶 歇 Break
10:45—11:30 ω-3脂肪酸与免疫反应紊乱
Omega-3’s and Immune Response Disorders
Yeonhwa Park(University of Massachusetts, Amherst)
11:30—12:15 孕期补充DHA对母亲及其子代体内多不饱和脂肪酸的影响
Effect of Maternal Supplementation with DHA during Pregnancy on Maternal and their Babies Polyunsaturated Fatty Acid Status
张伟利(上海交通大学医学院附属新华医院上海市儿科医学研究所营养研究室)
Wei-Li Zhang (Department of Nutrition of Shanghai Institute for Pediatric Research, Shanghai Xinhua Hospital affiliated to Medical School of Shanghai Jiaotong University)
12:15—12:45 硬脂酸及其来源与健康功效
Stearidonic Acid, Source and Health Benefits
Richard S. Wilkes(Monsanto Company)
12:45—13:45 午 餐 Lunch
专题二:ω-3脂肪酸的来源、氧化与稳定化
Ⅱ:Sources, Oxidation and Stabilization of Omega-3 Fatty Acids
主持人:Eric Decker(University of Massachusetts, Amherst)
Moderator: Eric Decker
13:45—14:15 ω-3脂肪酸氧化机制
Mechanisms of Omega-3 Fatty Acid Oxidation
Eric Decker(University of Massachusetts, Amherst)
14:15—15:00 在乳化液中ω-3脂肪酸的稳定化
Stabilization of Omega-3’s in Emulsions
Brian Connolly(Denomega)
15:00—15:45 经包埋后ω-3脂肪酸的稳定化
Stabilization of Omega-3’s by Encapsulation
Wei Wang-Nolan(Martek Biosciences)
15:45—16:15 茶 歇 Break
16:15—17:00 食品中ω-3脂肪酸及其氧化产物的检测
Analysis of Omega-3’s and Omega-3 Oxidation Products in Foods
Shane Zhou(Kellogg Co.)
17:00—17:30 ω-3脂肪酸的纳米包埋技术
Nanoencapsulation Technologies to Protect Omega-3 Fatty Acids
Jochen Weiss(University of Massachusetts, Amherst)
11月9日(星期五)Oct. 9 (Friday)
专题三:ω-3脂肪酸功能食品的开发
Ⅲ:Development of Omega-3 Functional Foods
主持人:王锡昌
Moderator: Xi-chang Wang
08:30—09:30 ω-3脂肪酸的感官性质及市场前景
Marketing Opportunity and Sensory Attributes of Omega-3 Fatty Acids
Sabrina Borghi(DSM)09:30—10:00 ω-3脂肪酸在食品中的应用
Food Application of Omega-3 Fatty Acids
Richard S. Wilkes(Monsanto Company)
10:00—10:30 茶 歇 Break
10:30—11:00 ω-3脂肪酸在食品中的应用
Food Application of Omega-3 Fatty Acids
Chris Goh(Denomega Nutritional Oils)
11:00—11:30 ω-3脂肪酸在食品中的应用
Food Application of Omega-3 Fatty Acids
Wei Wang-Nolan (Martek Biosciences)
11:30—12:00 保健食品的现状与发展趋势
Present Situation and Development Tendency of Health Foods
姜培珍(上海市疾病预防控制中心)
Jiang Pei-Zhen (Shanghai Institute of Preventive Medicine)
12:30— 午 餐 Lunch
会议结束
End of Conference
(食品学院)