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 |
