Agenda

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Section II:New Technologies and New Products——Session 4:Functional Lipids and Nutritional Health Research

2026-03-13 08:30-17:40 Dongyu,Yiyong room(Wanquan Ballroom 1/3)

Moderator:Wang Xingguo,Professor,Jiangnan University
Supported by:Oil Nutrition Industry Branch of Chinese Nutrition Society,Key Laboratory of Edible Oil Processing and Green Manufacturing,China National Light Industry Council,Lipid New Resource and Function Exploration Team of Jiangnan University,Hainan Aosika International Grain & Oil Co.,Ltd.,Wilmar International Limited,Changshouhua Food Co.,Ltd.,Jiahe Food Co.,Ltd.

2026-03-13 08:30-08:50

Guiding report:Health prospects for functional oils

Wang Xingguo Professor,Jiangnan University
2026-03-13 08:50-09:20

Ocean-derived Omega-3 fatty acids and health:From molecular mechanisms to new nutrition strategies throughout the life cycle

Xue Changhu Professor,Ocean University of ChinaHonorary Dean of the School of Food Science and Engineering Academician of the Chinese Academy of Engineering
2026-03-13 09:20-09:50

Prospective dietary fat assessment using human metabolic chambers,nutritional challenges,and interventions

Lin Xu Professor,Hangzhou Institute for Advanced Study
2026-03-13 09:50-10:20

n-3 fatty acids improve cognitive function by regulating epigenetic genes

Li Duo Professor,Qingdao UniversityDeputy Dean of the Institute of Nutrition and Health

Recess

2026-03-13 10:35-11:00

Nutritional mechanisms and strategies of food lipids regulating brain health

Liu Xuebo Professor,Northwest A&F University
2026-03-13 11:00-11:25

Fat-gut microbiome interaction and metabolic health

Zheng Jusheng Researcher,West Lake University
2026-03-13 11:25-11:50

Fat nutrition and metabolism in maternal and child health--Molecular epidemiological study

Gao Ying Researcher,Shanghai Insitute of Nutrition and Health. CAS
2026-03-13 11:50-12:15

Effects of different ratios of n6/n3 oils on health

Sun Guiju Professor,School of Public Health,Southeast University

2026-03-13 13:30-13:55

The requirements for fat and fatty acids in special dietary foods

Fang Haiqin Researcher,Nutrition Room 1，China National Center for Food safety Risk AssessmentDirector
2026-03-13 13:55-14:20

Nutritional Functions and Applications of high sn-2 DHA Functional Lipids

Wei Wei Associate Professor,Jiangnan University
2026-03-13 14:20-14:45

ASSESSMENT OF DIETARY TOTAL FAT,SATURATED FATTY ACID AND UNSATURATED FATTY ACID INTAKE IN CHINESE RESIDENTS

Li Jianwen Researcher,Applied Nutrition Division II，China National Center for Food safety Risk Assessment
2026-03-13 14:45-15:10

AI+ intelligent manufacturing empowers the development of functional oils

Zhang Hui,Ausca International Oils and Grains CO.,LtdChairman
2026-03-13 15:10-15:35

Eat more healthy:Yihai-Kerry's research development in functional oils

Liu Chunming professor,Yihai Kerry R&D CenterDirector General
2026-03-13 15:35-16:00

Functional fats for life cycle nutrition

Xianfeng Zhao Researcher,Danone Open Science Research Center
2026-03-13 16:00-16:25

Structured Lipids for Improving Malnutrition in Patients with Chronic Obstructive Pulmonary Disease:A Randomized Clinical Study

Zeng Wei Associate Professor,Gannan Medical University

Recess

2026-03-13 16:40-17:40

Roundtable Meeting