Section VII:Healthy Grains——Section1:Whole Grain Foods and Health |
2026-03-13 08:30-12:10 BFA,Dong Yu Grand Ballroom D |
Moderators:Ding Gangqiang,Chief Physician,Chief Expert of the Institute of Nutrition and Health,China Center for Disease Control and Prevention;Tan Bin,Research Fellow,Chief Scientist,Science and Technology Research Institute,State Administration of Grain and Material Reserves |
| 2026-03-13 08:30-08:40 Guiding Report：Future Trends of Nutritious Whole Grains |
| 2026-03-13 08:40-09:00 Grains Supporting Students' Growth and Health:A Study on Their Critical Functions in Nutritious Catering and the Supporting System of Domestic and International Policies,Regulations,and Standards |
| 2026-03-13 09:00-09:20 Health Benefits and Efficacy of Fermented Oats |
| 2026-03-13 09:20-09:40 Nutritional Health and Industrial Innovation Practices of Functional Whole-Grain Rice |
| 2026-03-13 09:40-10:00 Progress and Outlook on the Construction of China's Whole-Grain Standard System |
| 2026-03-13 10:00-10:20 Industrial Development Trend and Application Outlook of Whole-Grain Ingredients (Whole Wheat Flour) |
| 2026-03-13 10:20-10:40 Overview and Application Outlook of Functional Wheat Development |
| 2026-03-13 10:40-11:00 Development Strategies and Directions for Whole-Grain Meals |
| 2026-03-13 11:00-11:20 Whole Grain Highland Barley Products and Their Industrial Practices |
| 2026-03-13 11:20-11:40 Technological Innovation Empowers the Improvement of Accessibility to Whole-Grain Foods in China |
| 2026-03-13 11:40-12:10 Roundtable Meeting |
Section VII:Healthy Grains——Section2:Low-GI Staple Foods and Health |
2026-03-13 14:00-16:20 BFA,Dong Yu Grand Ballroom D |
| 2026-03-13 14:00-14:20 Guiding Report：Clinical and Nutritional Strategies for Blood Glucose Regulation (TBC) |
| 2026-03-13 14:20-14:30 Clinical Study on Low GI Rice in Reducing Postprandial Blood Glucose Fluctuations |
| 2026-03-13 14:30-14:45 Group Standard for Naturally Low Glycemic Index Rice:Scientific Basis and Industrial Implementation |
| 2026-03-13 14:45-15:00 The Scientific Truth About the GI Values of Cereal Foods:Whole Grains ≠ Low GI |
| 2026-03-13 15:00-15:10 Exploration of Innovative Co-construction Models for a Diversified Low Glycemic Index Industry EcosystemTBC |
| 2026-03-13 15:10-15:20 The Development Journey of Low-GI Corn |
| 2026-03-13 15:20-15:30 Innovation in the Low Glycemic Index Healthy Staple Rice Industry Based on Full-Supply-Chain Traceability |
| 2026-03-13 15:30-15:40 Application Research on Wearable Devices in Low Glycemic Index Diet ManagementTBC |
| 2026-03-13 15:40-16:20 Roundtable Meeting：From Scientific Research to Consumer Demand:Exploration of Diversified Category Innovation Mechanisms in the Low Glycemic Index Health Industry |
Innovation Forum：Amino Acids and Health |
2026-03-14 09:00-12:00 BFA,Dong Yu Grand Ballroom D |
Moderators:Liu Aidong,Research Fellow & Director,National Institute for Nutrition and Health,Chinese Center for Disease Control and Prevention |
Research on the Efficacy and Applications of Amino Acids |
| 2026-03-14 09:20-09:40 What You Don’t Know About Amino Acid Metabolism:The Role of Gut Microbiota |
| 2026-03-14 09:40-10:00 Research and Application of L-Theanine |
| 2026-03-14 10:00-10:20 Gut Microbiota-Derived Aromatic Amino Acid Metabolites Prevent Obesity Through Intestinal Immunity |
| 2026-03-14 10:20-10:40 Glutamate：From a Safe Nutrient to a Tool for Salt Reduction |
| 2026-03-14 10:40-11:00 Development Outlook of China's Food-Grade Amino Acid Industry |
| 2026-03-14 11:00-11:55 Roundtable Meeting |
| 2026-03-14 11:55-12:00 |
Innovation Forum：Micronutrients and Anti-Aging |
2026-03-12 13:30-16:40 BFA,Dong Yu Grand Ballroom D |
Moderator:Chen Weijun,Associate Director,Medical Science Affairs Department,Haleon (China) Co.,Ltd. |
| 2026-03-12 13:30-13:32 Opening SpeechAllan Chen,Asso. Director of Haleon (China) Co.,Ltd. |
| 2026-03-12 13:32-13:40 |
| 2026-03-12 13:40-14:00 |
| 2026-03-12 15:00-15:25 |
| 2026-03-12 16:15-16:30 |
| 2026-03-12 16:30-16:40 |