Agenda

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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
Supported by:
2026-03-13 08:30-08:40

Guiding Report：Future Trends of Nutritious Whole Grains

Junshi CHEN Research Fellow,Chief Consultant,China National Center for Food Safety Risk Assessment，Member Chinese Academy of Engineering
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

Zhihong Wang Research Fellow,Deputy Director of，Institute of Nutrition and Health,Chinese Center for Disease Control and Prevention
2026-03-13 09:00-09:20

An Overview of Whole Grain Food Regulations in China and Abroad

Evelyn LI Professor,PepsiCo R&D ，Associate R&D Director Regulatory External Affairs
2026-03-13 09:20-09:40

Nutritional Health and Industrial Innovation Practices of Functional Whole-Grain Rice

Zhang Qifa Professor,Huazhong Agricultural University，Member of the Chinese Academy of Sciences
2026-03-13 09:40-10:00

Progress and Outlook on the Construction of China's Whole-Grain Standard System

Yang Lifei Senior Engineer,Standards and Quality Center of National Food and Strategic Reserves Administration (NAFRA),ChinaDeputy Director
2026-03-13 10:00-10:20

Industrial Development Trend and Application Outlook of Whole-Grain Ingredients (Whole Wheat Flour)

Chen Yan Professor of Engineering‌,COFCO GRAINS HOLDINGS LIMITEDTechnical Director of the Snack Food R&D Center
2026-03-13 10:20-10:40

Overview and Application Outlook of Functional Wheat Development

TianJichun Professor,Shandong Agricultural University
2026-03-13 10:40-11:00

Development Strategies and Directions for Whole-Grain Meals

CHENXIA Professor,School of Tourism and Cuisine，Yangzhou UniversityDeputy Dean
2026-03-13 11:00-11:20

Whole Grain Highland Barley Products and Their Industrial Practices

Ruoqiong Cheng Intermediate Engineer,GANSU CHEEZHENG INDUSTRIAL GROUP CO.,LTD.General Manager
2026-03-13 11:20-11:40

Technological Innovation Empowers the Improvement of Accessibility to Whole-Grain Foods in China

Tan,Bin Researcher,Chief Scientist，Academy of National Food and Strategic Reserves Administration
2026-03-13 11:40-12:10

Roundtable Meeting:Enhancing Whole Grain Accessibility in China:A Synergy of Technology and Industry

Moderator: Tan,Bin Researcher，Chief Scientist，Academy of National Food and Strategic Reserves Administration
Panelist:
Ding,GangQiang Chief Physician，Chief Expert of the Institute of Nutrition and Health,China Center for Disease Control and Prevention；
ruan guangfeng ，deputy director,China Food Informaiton Center；
Ruoqiong Cheng Intermediate Engineer，GANSU CHEEZHENG INDUSTRIAL GROUP CO.,LTD.General Manager；
Chen Yan Professor of Engineering‌，COFCO GRAINS HOLDINGS LIMITEDTechnical Director of the Snack Food R&D Center；
Yang Lifei Senior Engineer，Standards and Quality Center of National Food and Strategic Reserves Administration (NAFRA),ChinaDeputy Director；
CHENXIA Professor，School of Tourism and Cuisine，Yangzhou UniversityDeputy Dean。

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

Jia Weiping Chief Physician,Director of the Shanghai Institute of Diabetes and Academician of the Chinese Academy of Engineering
2026-03-13 14:20-14:35

Clinical Study on Low GI Rice in Reducing Postprandial Blood Glucose Fluctuations

Ge Sheng chief physician,The Sixth People's Hospital Affiliated to Shanghai Jiao Tong University School of Medicine
2026-03-13 14:35-14:50

The Scientific Truth About the GI Values of Cereal Foods:Whole Grains ≠ Low GI

Xiang XueSong Research Fellow,Institute of Nutrition and Health,Chinese Center for Disease Control and Prevention
2026-03-13 14:50-15:05

Group Standard for Naturally Low Glycemic Index Rice:Scientific Basis and Industrial Implementation

Han Hongwei Research Fellow,Chairman,Professional Committee of Food Safety Risk Monitoring,Assessment and Standard Technology,China Health Inspection Association
2026-03-13 15:05-15:20

Research on the Efficacy Mechanism and Innovation of the Whole Industry Chain Model of Low-Glycemic-Index (GI) Sweet Corn

Wendy Senior Engineer,Heilongjiang Beiwei 47 Green Organic Food Co.,Ltd，R&D Director
2026-03-13 15:20-15:35

The Scientific Revolution of Low-GI Rice:A Comprehensive Scientific Evaluation System for the Entire Supply Chain,From a Single Seed to the Table of the Common People.

Guan lei Senior Engineer,Director of R&D,Jiangnan Midao Jiangsu Technology Co.,Ltd.
2026-03-13 15:35-16:10

Roundtable Meeting

Moderator:Liu Yanfang
Executive Deputy Editor-in-Chief,China Food News
Panelists:
Bian Hua
Shanghai Inspection,Testing and Certification Co.,Ltd.
Zhang Dachao ，China Health Care Association Part-time Vice President;
Chen Zhongwei
Person in Charge of Tmall Supermarket Zhenxuan
Fang Haiqin Researcher，Nutrition Room 1，China National Center for Food safety Risk AssessmentDirector.
2026-03-13 16:10-16:20

Launching Ceremony of the Cooperation on Family Healthy Kitchen between Ping An Health Insurance and Academician Chen Junshi's Workstation
2026-03-13 16:20-16:30

Closing Remarks

Junshi CHEN Research Fellow,Chief Consultant,China National Center for Food Safety Risk Assessment，Member Chinese Academy of Engineering