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 |
