Section VII：Healthy Grains——Session 1：Whole Grain Foods and Healthy Development |
2027-02-25 08:00-12:00 |
| 2027-02-25 08:00-08:20 Introductory Report:2026 Review of Healthy Grain Development |
| 2027-02-25 08:20-08:40 Whole Grains and Proactive HealthProf. Shi Hanping,Department of Gastrointestinal Surgery,Beijing Shijitan Hospital |
| 2027-02-25 08:40-09:00 Whole Grain Innovation Empowering a Healthy Future:Opportunity Insights and Strategic Layout |
| 2027-02-25 09:00-09:20 Interpretation of Whole Grain Naming and Labeling Requirements (GB/T 48029-2026)Zhai Xiaotong,Associate Research Fellow,Academy of National Food and Strategic Reserves Administration |
| 2027-02-25 09:20-09:40 Study on Effects of Highland Barley Whole Grain Crispy Cereal on Glucose-Lipid Metabolism and Metabolic Inflammation |
| 2027-02-25 09:40-10:00 Whole Grains and Gut HealthAi Lianzhong,Shanghai Jiao Tong University |
| 2027-02-25 10:00-10:20 Review of Typical Cases of Whole Grain Development in China 2025-2026Zhi Zhenhua,Publicity and Education Center,National Food and Strategic Reserves Administration |
| 2027-02-25 10:20-10:40 New Developments in Quinoa ResearchLiu Chenghong,Shanghai Academy of Agricultural Sciences |
| 2027-02-25 10:40-11:00 Whole-Chain Perspective on Health Grain Innovation and PracticeYing Xin,COFCO Grain Science and Technology Innovation Department |
| 2027-02-25 11:00-12:00 Roundtable:Whole Grain Standardization Driving the Implementation of the National Whole Grain Action PlanModerator: |
