第二届中澳乳品未来技术联合研讨会 — 奶酪技术研讨会成功召开
时间: 2018-10-20 作者: 浏览次数: 17
On October 18, 2018, the Cheese Technology Symposium was successfully held in the COFCO Nutrition and Health Research Institute and came to a successful conclusion. The symposium was hosted by Soochow University, and co-organized by COFCO Nutrition and Health Research Institute, Australia Monash University, National Institute for Agricultural Research - France, and Mengniu Dairy. More than 100 experts from universities, research institutions and business circles in Australia, China, France and many other countries attended the symposium and jointly discussed and showcased the advanced processing level and innovative technology capabilities of the dairy industry, especially those related to cheese, to jointly develop high-value and high-tech applications and lead the new dairy market.
The symposium was officially opened in the morning of October 18. Hao Xiaoming, Dean of the COFCONutrition and Health Research Institute, and Joanna Bunting, Technology Counselor of Australian Embassy in China, respectively delivered opening speeches. Cai Jianing, Deputy Director of the Department of International Cooperation, Ministry of Science and Technology of the People’s Republic of China, asked Academician Chen Xiaodong to convey his congratulations on the convening of the symposium.
In the first half of the symposium, the Chinese and Australian responsible persons from the Australia-China Dairy Joint Research Center respectively introduced their research progresses, followed by the academic reports on cheese technology respectively made by Professor Romain, Professor Gwenael and Professor Didier from National Institute for Agricultural Research – France (INRA), and the China-Australia Science and Technology “Government-Enterprise-Research Institute” Cooperation Roundtable Forum. In the second half of the symposium, COFCO Nutrition and Health Research Institute, Mengniu Dairy, Arla, Bega Cheese, DuPont and Fonterra discussed the current market condition and development prospects of cheese products. During the cheese exhibition and wine tasting sessions, the attendees tasted different types of cheese products exhibited by the dairy companies, and the Wine Australia provided wine and champagne for the tasting activity.
On October 19, more than 20 Australian representatives respectively visited the Mengniu Dairy Hohhot and Helingeer Phase 6 R&D and manufacturing bases, and Mengniu Tongzhou manufacturing base.
The Australia-China Diary Joint Research Center was established in 2016 with the joint approval of the Ministry of Science and Technology of the People’s Republic of China and Department of Industry, Innovation and Science Australia, to further strengthen the cooperation and exchange between China and Australia on dairy products. In the past two years after its establishment, the China-Australia Dairy Joint Center has become a connection bridge between dairy research institutes in both countries, conducting market and consumer research, developing new functional products, developing new processing technologies, and vigorously advocating high-quality dairy culture. In the project evaluation conducted by the Ministry of Science and Technology of the People’s Republic of China in September 2018, the Australia-China Diary Joint Research Center was rated as “Excellent”.