Boao Food for Health Investment & Financing Forum

Supported by: Yukang Fund, GL Capital Group, Hongtai Aplus, Huatai United Securities and NRI

Morning, February 25

Chairperson: Mr. Zhang Dachao, Partner, Yukang Fund

9:00-9:10 Introduction by Chairperson

9:10-9:25 New Growth Points of the Development of Food Industry

Prof. Chen Junshi, Member of the Chinese Academy of Engineering, FHE Chairman

9:25-9:55 Analysis of High-quality Development of China's Food Industry under the New Situation

Ms. Zhang Fei, Deputy Director, Foreign Investment Institute, Chinese Academy of International Trade and Economic Cooperation

9:55-10:25 Outlook of Health and Nutrition Food Industry in China: Opportunities and Challenges

Ms. Huang Wenjun, Director, Food & Agriculture Research, Rabobank

10:25-10:55 Law of enterprise growth stage and case study of Japanese food industry.

Mr. Zhu Siming, Global Partner, Nomura Research Institute Shanghai Limited

10:55-11:20 Biotechnology - A Core Driver for the Development and Investment ofHealth Food Industry

Ms. Zheng Di, Investment Director, Bits x Bites

11:20-11:45 Deep Processing and Cross-border Applications of Raw Materials of Health Food

Mr. Jiang Weiming, former Presidentof DSM China, Partnerof GL Capital Group

11:45-12:10 Views of Nutrition Technology from the Perspective of Investment in Healthcare Industry

Ms. Huang Jing'ou, Investment Director, GL Capital Group

Lunch Buffet

Afternoon, February 25

Chairperson: Ms. Huang Jing’ou, Investment Director, GL Capital Group

14:00-14:30 Investment opportunities in China's health food industry

Ms Sun Dongxia, Managing Director, Shanghai Fosun High Technology (Group) Co.,Ltd.

14:30-15:00 Dynamic Observation on Capital Market s of Health Food Industry in the New Cycle

Ms. Xu Yuqing, Business Director, Life & Health Industry Group, SDIC Securities

15:00-15:30 Serious medical & Investment exploration in the health field under the trend of rapid integration of consumption scenarios.

Mr. Zhang Song, Founding Partner, Pine Capital

15:30-16:00 The Sun Rises as Usual-Fluctuating Resonance of Investment and Securitization in Consumer Industry

Mr. Qi Yuqian, Executive General Manager, Generalized Consumer Industry Department, Huatai United Securities

16:00-16:30 Technology Empowers the Future of the Elderly: Global Innovation in the Age of Aging

Mr. Chen Xin, Executive Director, Northern Light Venture Capital

16:30-17:00 Investment in Ireland: Where Health & Nutrition Evolves

Mr. Simon Hao, Senior Marketing Advisorof Food Investment, Enterprise Ireland, Embassy of Ireland in China

17:00-17:30 Risk Management of Investment in Food Industry

Mr. Fei Hongtao, General Manager, Antion Consulting

17:30-18:15 Panel Discussion

Chairperson: Mr. Qi Yuqian, Executive General Manager, Generalized Consumer Industry Department, Huatai United Securities

Participants: CICC Capital, Wen’s Capital, Plum Ventures, WE Capital, Nestlé, Novozymes, Bloomage Biotech, BY-HEALTH, Cograin and SIRIO

Workshop on Novel Food Ingredients

Chairperson: Dr. Huo Junsheng, Research Professor, National Institute of Nutrition and Health, Chinese Center for Disease Control and Prevention

Afternoon, February 25

14:00-15:00 New Thinking on the Management of Novel Food Ingredients in the Context of All-encompassing Approach to Food

Mr. Chen Bo, Director, Division of Monitoring and Evaluation, Department of Food Safety Standards, Monitoring and Evaluation, NHC

15:00-16:00 Synthetic Biology and Novel Food Ingredients

Prof. Liu Long, Dean, School of Biotechnology, Jiangnan University

16:00-16:15 Tea Break

16:15-16:45 Evaluation Framework for New Novel Food Ingredients

Dr. Song Yan, Director, Risk Assessment Division III, China National Center for Food Safety Risk Assessment (CFSA)

16:45-17:15 The Development of the List of Food and Medicine Homologous Substances

Dr. Zhang Lei, Director, Risk Assessment Division II, China National Center for Food Safety Risk Assessment (CFSA)

17:15-17:45 Active Ingredients in Food – Specific Proposed Levels (SPL) and Tolerable Upper Intake Levels (UL)

Dr. Han Junhua, Secretary General, Chinese Nutrition Society

17:45-18:15 Panel Discussion

Chairperson: Mr. Yan Weixing, former Deputy Director of China National Center for Food Safety Risk Assessment

Participants:

Mr. Chen Bo, Director, Division of Monitoring and Evaluation, Department of Food Safety Standards, Monitoring and Evaluation, NHC

Prof. Liu Long, Dean, School of Biotechnology, Jiangnan University

Dr. Song Yan, Director, Risk Assessment Division III, China National Center for Food Safety Risk Assessment (CFSA)

Dr. Zhang Lei, Director, Risk Assessment Division II, China National Center for Food Safety Risk Assessment (CFSA)

Dr. Han Junhua, Secretary General, Chinese Nutrition Society

Dr. Zhong Weijian, Research Professor, Shanghai Municipal Center for Disease Control & Prevention

Dr. Zhang Ding, Research Professor, Henan Provincial Center for Disease Control and Prevention

Opening Ceremony

Chairperson: Prof. Luo Yunbo, Chairman of FHE Academic Committee

8:30-9:20 a.m. February 26

8:30-8:40 Opening Remarks by Pro. CHEN Junshi, FHE Chairman

8:40-8:50 Speech by Leadership of Hainan Province Government

8:50-9:00 Speech by Mr. Tian Jianxin, Deputy DirectorGeneral,Department ofFood Safety Standards and Monitoring Evaluation, the National Health Commission

9:00-9:10 Speech by Mr. Liu Songtao, Deputy Director General, Department of Special Food Safety Supervision and Administration, State Administration for Market Regulation

9:10-09:20 Speech by Mr, Jia Ning, Secretary of the Party Committee, Director of Administration of Hainan Boao Lecheng International Medical Tourism Pilot Zone

Academician Forum

Chairperson: Prof. Luo Yunbo, Chairman ofFHE Academic Committee

09:40-10:50 a.m. February 26

09:40-10:10 Promoting the Transformation and Upgrading of China's Food System by Taking Nutrition & Health as the Guidance

Mr. Chen Mengshan, Director, State Food and Nutrition Consultant Committee

10:10-10:30 Developing the Food of the Future Based on Bio-manufacturing

Academician Chen Jian, Jiangnan University

10:30-10:50 Food Industry Modernization

Academician Sun Baoguo, Beijing Technology and Business University

Panel Discussion: The Future of Smart Food

Chairperson: Prof. Luo Yunbo, Chairman of the FHE Academic Comittee

10:50-12:10 a.m. February 26

Special Guests

Prof. PANG Guofang, Academician of Chinese Academy of Engineering & Principal Investigator of Chinese Academy of Inspection and Quarantine

Prof. SHAN Yang, CAE Academician of Chinese Academy of Engineering & Research Professor of Hunan Academy of Agricultural Sciences

Prof. LI Ning, Director General, China National Centre for Food Safety Risk. Assessment

Prof. Ding Gangqiang, Director of the Institute of Nutrition and Health of Chinese Center for Disease Control and Prevention

Prof. YANG Yuexin, President, Chinese Nutrition Society

Prof. SHAO Wei, Executive Vice President, Chinese Institute of Food Science and Technology (CIFST)

Prof. Mu Zhishen, Foreign Academician of Russian Academy of Natural Sciences, Chief Scientist of China Mengniu Dairy Co.Lilly Yip, Greater China Beverages General Manager (GM) and APAC Chief Marketing OfficerDr. Li Yongjing，Vice President, IFF；President, Greater China, Nourish, IFF

Mr. Qian Zhiqiang, Chairman of Wuhan Grand Hoyo Co., Ltd.

Section I: Food Regulations and Standards

Chairperson: Mr. Huo Junsheng, Research Professor, National Institute of Nutrition and Health, Chinese Center for Disease Control and Prevention

Afternoon, February 26

14:00-14:30 New Policy on Registration of Foods for Special Medical Purposes

Dr. Li Xiaoyu, Director, Infant Formula Food Registration Office, Department of Special Food Safety Supervision and Administration, SAMR

14:30-15:00 New Progress of Registration and Filing of Health Foods

Mr. Wan Chao, Director, Health Food Registration Office, Department of Special Food Safety Supervision and Administration, SAMR

15:00-15:30 New Functions of Health Foods

Mr. Liu Hongyu, Director, Department of Functional Evaluation of Health Food of the Center for Food Evaluation, SAMR

15:30-16:00 Analysis of On-site Verification Issues of Special Dietary Foods

Mr. Bai Hong, Department of Registration and Verification of the Center for Food Evaluation, SAMR

16:00-16:15 Tea Break

16:15-16:35 Framework System of National Standards (GB/T) for Special Dietary Foods

Mr. Liu Ming, Senior Engineer of China National Research Institute of Food and Fermentation Industries, Deputy Director of Secretariat of China National Standardization Technical Committee of Special Foods

16:35-16:55 New Progress in the Revision of National Standards for Foods for Special Medical Purposes (FSMP)

Dr. Fang Haiqin, Director, Applied Nutrition Division I, China National Center for Food Safety Risk Assessment (CFSA)

16:55-17:15 New Progress in the Revision of National Standards for Sports Nutrition Foods

Dr. Liang Dong, Deputy Director, Applied Nutrition Division I, China National Centre for Food Safety Risk Assessment (CFSA)

17:15-17:35 National Standard for Procedures of Safety Evaluation of Food Microorganism

Dr. Li Fengqin, China National Center for Food Safety Risk Assessment (CFSA)

17:35-18:05 Q&A

Section II: New Technologies and New Products

Morning, February 27

[Session 1]: Progress and Prospects of NMN (Nicotinamide Mononucleotide)

Chairperson: Prof. Xu Zhihong, Academician of Chinese Academy of Sciences (CAS) & Professor of Peking University

Supported by: GeneHarbor (Hong Kong) Biotechnologies Ltd.

9:15-9:25 Introduction by the Chairperson

9:25-10:00 Physiological Functions of NMN

Prof. Wang Jun, Honorary Professor of the Chinese University of Hong Kong and Chief Scientist & Founder of GeneHarbor (Hong Kong) Biotechnologies Ltd.

10:00-10:20 Aging Intervention Interdiction Clinical Practice—Current Situation and Reflections on the Application of NMN

Prof. Si Jianmin, Professor of School of Medicine of Zhejiang University & Chairman of Zhejiang Association for Science and Technology

10:20-10:35 NMN as a Key Anti-aging Molecule and Its Interaction with Other Anti-aging Compounds

Prof. Chen Zhiwei, Chair Professor, Li Ka Shing Faculty of Medicine, University of Hong Kong

10:35-10:50 Widespread Applications of NMN

Prof.Che Huilian, China Agricultural University

10:50-11:05 Basic and Clinical Translation of NR (Nicotinamide Ribose) *

Mr. Qu Wensheng, Associate Professor, Tongji Hospital, Tongji Medical College of Huazhong University of Science and Technology (*supported by ChromaDex, USA)

11:05-11:50 Panel Discussion

Chairperson: Prof. Ge Wei, Vice President, University of Macau

Afternoon, February 27

[Session 2]: Cell-Cultured Foods

Moderator: Wilfred Feng, Attorney-at-Law, Dacheng Law Offices

Supported by: Cell-Cultured Foods Working Group, Shanghai JS Life Sciences Institute

14:00-14:10 Opening Remark by the moderator and Welcome Speech by the Chair

Prof. Zhou Jingwen, Jiangnan University

14:10-14:30 Key Technologies and Development Trends of Cell-Cultured Foods

Prof. Zhou Jingwen, Jiangnan University

14:30-14:50 Eat Meats, Not Animals: Cell-Cultured Chicken Practice in China

Dr. Yang Ziliang, CEO,CellX

14:50-15:10 The Aroma of Meat Lies in Fat: Cell-Cultured Pork and Pork Fat

Dr. Ding Shijie, CEO,Joes Future Food

15:10-15:30 Cell Culture, Not Limited to Meats: Successful Case of Cell-Cultured Fish

Dr. Carrie Chan, Avant Meats

15:30-15:50 A Final Push: Scaffolding and Processing of Cell-Cultured End-products

Ms. Li Yingying, Senior Engineer, China Meat Food Research Center

15:50-16:10 Learn from the Others: Updates of Global Cell Culture Industry

Dr. Doris Lee, GFI Consultancy (GFIC)

16:10-16:30 Regulatory Scheme for Cell-Cultured Foods in China

Ms. Song Yan, Director, Risk Assessment Division III, China National Center for Food Safety Risk Assessment (CFSA)

16:30-16:50 How to Ensure Food Safety：International Regulatory Landscape for Cell-Cultured Foods

Wilfred Feng, Attorney-at-Law, Dacheng Law Offices

Morning, February 28

[New Technologies and New Products-Session 3]: Synthetic Biology Foods

Chairperson: Prof. Lin Min, Henan University

Supported by: School of Biotechnology, Jiangnan University and Yixing Institute of Food and Biotechnology

8:45-9:05 Creating The Future Of Food TurtleTree’s LF+

Dr. Aletta Schnitzler, Turtle Tree

9:05-9:25 Status and Prospects for the Bio-manufacturing of Human Milk Oligosaccharides

Prof. Jiang Zhengqiang, China Agricultural University

9:25-9:45 Synthetic Biology Industry Chain R&D Ecosystem, Mengniu’s HMO Innovation Path

Mr. Zhang Xuguang, Assistant Vice President, Mengniu Group & Research Professor (adjunct), Shanghai Institute of Nutrition and Health, Chinese Academy of Sciences

9:45-10:05 Compliance and Standardization of Biomaterials for Biomanufacturing and Functional Food for Health

Mr. Liu Ming, Senior Engineer of China National Research Institute of Food and Fermentation Industries, Deputy Director of Secretariat of China National Standardization Technical Committee of Special Foods

10:05-10:25 The Industrialization Journey of HMOs: From Laboratory to Factory

Mr. Liu Zhenyun, YIXI BIOTECH

10:25-10:45 Research and Industrialization Trends of Future Synthetic Food Technology

Prof. Lin Min, Henan University

Afternoon, February 28

[New Technologies and New Products-Session 4]: Functional Oils and Fats

Chairperson: Prof. Wang Xingguo, Jiangnan University

Supported by: Qingdao Seawit Life Science and Technology Co., Ltd.、Junlebao Dairy Group Co., Ltd.、Guangdong Shanbainian Food for Special Medical Purpose Co., Ltd.、Ningxia Junxingfang Food Technology Co., Ltd.、Cograin Food Co., Ltd.

14:00-14:15 Introduction by Chairperson

14:10-14:25 Industrial Development and Trends of MLCT

Prof. Wang Xingguo, Jiangnan University

14:25-14:40 Progress and Application of ω-3 Polyunsaturated Fatty Acids Research

Prof. Deng Zeyuan, Nanchang University

14:40-14:55 Functional Properties of Diglycerides and Verification

Prof. Wang Yong, Jinan University

14:55-15:10 Healthy Aging and Lipid Innovation

Dr. Zhao Xianfeng, Life Science Team Leader, Danone Open Science Research Center

15:10-15:25 Sharing of the Latest Data and Clinical Application of Nutritional Lipids in Early Infants

Dean Ning Yibing Nutrition Research Institute, Junlebao Dairy Group

15:25-15:40 Nutritional Properties and Application Prospects of High Oleic Rapeseed Oil：A Global Overview

Dr. Guifang Chang, R&D leader, Cargill investment (China) Co. LTD, APAC, China

Section III: Foods with DRR (Disease Risk Reduction) Claims

Morning, February 27

9:00-9:15 Introductory Presentation: Prof. Che Huilian, Director, Special Food Research Center, China Agricultural University

[DRR-Session 1]: Low-Sodium Diets and Hypertension

Chairperson: Ms. Wen Yan, Director, Regulatory Affairs, Asia Pacific, IFF

Supported by: IFF

9:15-9:25 Speech by the Chairperson

9:25-9:45 Dietary Salt Intake and Intervention Policies for Chinese Population.

Dr. Ding Gangqiang, Director, National Institute of Nutrition and Health, Chinese Center for Disease Control and Prevention

9:45-10:05 Scientific Evidence of Low-Sodium Salts in Lowering Blood Pressure and Reducing Cardiovascular Events

Prof. Wu Yangfeng, Executive Deputy Director, Clinical Research Institute, Peking University

10:05-10:25 Advancements in Sodium Reduction Strategies in the Food Industry

Prof. Lou Yuanying, IFF Nutrition Scientist

10:25-10:45 Development of Low-Sodium Salts and Salt Reduction Practices

Mr. Zhu Guoliang, Former President, CNSIG Engineering and Technology Research Institute

10:45-11:15 Panel Discussion: How to Effectively Promote Low-Sodium Diets and Implement Intervention Policies

Chairperson: Prof. Ding GangqiangDirector, National Institute of Nutrition and Health, Chinese Center for Disease Control and Prevention

Guest Speakers:

Prof. LI Ning, Director General, China National Centre for Food Safety Risk Assessment

Dr. Xu Jiao, Division Chief, Food Nutrition Department, Food Safety Standards and Monitoring and Evaluation Department, National Health Commission

Prof. Wu Yangfeng, Executive Deputy Director, Clinical Research Institute, Peking University

Dr. Zhong Kai, Director, China Food Information Center (CFIC)

Mr. Zhu Guoliang, Former President, CNSIG Engineering and Technology Research Institute

Ms. Merry Shi, Director, Creative & Design, Greater China, IFF

Afternoon, February 27

[DRR-Session 2]: Dietary Fiber and Coronary Heart Disease

Chairperson: Mr. Lu Jijun, Head of PepsiCo Asia R&D Center

Supported by: PepsiCo (China)

14:00-14:10 Introduction by Chairperson

14:10-14:30 Dietary Fiber and Reducing Risk of Coronary Heart Disease

Dr. Chu YiFang, PepsiCo, USA

14:30-14:50 The Emerging Science of Prebiotic Effects and Health Claims for Dietary Fiber

Prof. Wang Xin, Zhejiang Academy of Agricultural Sciences

14:50-15:10 A Preliminary Study on the Mechanism and Material Basis of the Role of Dietary Fiber in Regulating Blood Lipids

Prof. Yu Qiang, Vice Dean, College of Food Science & Technology, Nanchang University

15:10-15:40 Q&A

15:40-15:55 Tea Break

[DRR-Session 3]: Xylitol and Dental Caries

Chairperson: Ms. Xu Minqing, Director, Scientific and Regulatory Affairs, Mars Wrigley Confectionery (China) Co., Ltd.

Supported by: Mars Wrigley

15:55-16:05 Introduction by Chairperson

16:05-16:25 Global Regulatory Approvals and Management Requirements for Xylitol Claims for Reduction of Dental Caries Risk

Agr. Eng. Christophe Leprêtre, Secretary General, International Chewing Gum Association (ICGA)

16:25-16:45 Scientific Review of the Effectiveness of Xylitol in Reducing Dental Caries in Children and Adults

Prof. Hu Deyu, West China School/ Hospital of Stomatology, Sichuan University

16:45-17:05 The Future of the use of Xylitol in Oral Health

Prof. Guglielmo Campus, Universität Bern, Switzerland

17:05-17:25 Xylitol Tolerance in Chinese Population and Its Industrial Application

Dr. Li Mian, Chief Scientist, Zhejiang Huakang Pharmaceutical Co., Ltd.

17:25-18:00 Q&A

Section IV: Food and Medicine Homology

Supported by: Specialized Committee on the Evaluation and Utilization of Food and Medicine Substances, China Association of Traditional Chinese Medicine (CATCM)

Morning, February 27

8:30-8:45 Introductory Presentation: Prof. Huang Luqi, President, China Academy of Chinese Medical Sciences (CACMS)

[Food and Medicine Homology -Session 1]: Food and Medicine Homology (General)

Chairperson: Prof. Chen Min, Chair, Specialized Committee on the Evaluation and Utilization of Food and Medicine Substances, CATCM

8:45-8:50 Introduction by Chairperson

8:50-9:10 Management and Safety Assessment of Food and Medicine Substances in China

Dr. Zhang Lei, Director, Risk Assessment Division II, China National Centre for Food Safety Risk Assessment (CFSA)

9:10-9:25Exploration of Food and Medicine Products for Improving TCM Syndromes

Ms. Li Hongmei, Institute of Chinese Meteria Medica, Chinese Academy of Chinese Medical Sciences (CACMS)

9:25-9:40 Database of Food and Medicine Substances (Database launch ceremony. Advisors of Specialized Committee and Special guests will participate.)

Ms. Chen Min, Chairman, Specialized Committee on the Evaluation and Utilization of Food and Medicine Substances, CATCM

9:40-9:55 Food and Medicine Homology and the Authentic Medicinal Materials

Mr. Li Anping, President, Zhengdong Pharmaceutical

9:55-10:10 Tea Break

[Food and Medicine Homology - Session 2]: Fungus as Food and Medicine

Chairperson: Prof. Wu Qingping, Honorary Director, Institute of Microbiology, Guangdong Academy of Sciences

Supported by: Nanchang University, Jinan University, Jiangzhong Food Therapy, Guangdong Yuewei, and Nanjing Xiancao Jinghui

10:10-10:20 Introduction by Chairperson

10:20-10:40 Construction of a Resource Database for Wild Fungus as Food and Medicine in China and Its Efficient Exploitation and Utilization

Prof. Wu Qingping, Honorary Director, Institute of Microbiology, Guangdong Academy of Sciences

10:40-11:00 Food Manufacturing Technology Hotspots and Development Trends

Prof. Xie Mingyong, Director, State Key Laboratory of Food Science and Resources, Nanchang University

11:00-11:15 R&D and Industrialization of Food Therapy Products for “Protecting Stomach”

Ms. Yao Meixiang, Senior Engineer & Head of R&D Development, Jiangzhong Food Therapy Company

11:15-11:30 Study on the Health Functions of Cordyceps Militaris

Dr. Ding Yu, Professor of Jinan University & Executive Deputy Director, Guangdong Key Laboratory of Microbial Safety and Health

11:30-11:45 R&D and Industrialization of Ganoderma Lucidum Products for Medicinal and Food Uses

Ms. Xie Yizhen, Research Professor, Guangdong Yuewei Edible Fungus Technology Co., Ltd.

11:45-12:15 Panel Discussion (chaired by Prof. Ding Yu): Prospects for the Development of the Industry of Fungus for Food and Medicine Uses

Chairperson: Dr. Ding Yu, Professor of Jinan University & Executive Deputy Director, Guangdong Key Laboratory of Microbial Safety and Health

Participants：

Prof. Wu Qingping, Honorary Director, Institute of Microbiology, Guangdong Academy of Sciences

Prof. Xie Mingyong, Director, State Key Laboratory of Food Science and Resources, Nanchang University

Ms. Yao Meixiang, Senior Engineer & Head of R&D Development, Jiangzhong Food Therapy Company

Ms. Xie Yizhen, Research Professor, Guangdong Yuewei Edible Fungus Technology Co., Ltd.

Mr. Huo Rui, General manager，Nanjing Xiancao Jinghui Technology Research Center

Aafternoon, February 27

[Food and Medicine Homology - Session 3]: Lycium chinensis (wolfberry)

Chairperson: Mr. Yu Zhexiong, Founder of Academician Workstation of Ningxia Zhongning Lycium chinensis (Tianren)

vSupported by: Ningxia Lycium chinensis Industry Development Center, Ningxia Association of Lycium chinensis, Academician Workstation of Ningxia Zhongning Lycium chinensis (Tianren) and Nestle (China) Co.,Ltd., GYBYSCY·MEGA VITA BIOTECH CO.，LTD.

14:00-14:10 Introduction by Chairperson

14:10-14:25 Inheritance, Innovation and High-quality Development of the Authentic Chinese Herbal Medicinal Materials of Lycium chinensis.

Mr. Wang Zixin, Deputy Director, Ningxia Forestry and Grassland Bureau

14:25-14:40 Scientific Research and Industrial Transformation of Lycium chinensis.

Prof. Su Guohui, Director, Guangdong-Hong Kong-Macau Institute of CNS Regeneration (GHMICR), Jinan University

14:40-14:55 Lycium Glycopeptides and Depression: from Animal Test to Clinical Trials

Prof. Lin Kangguang, Professor of Medicine, Department of Affective Disorders, Affiliated Brain Hospital, Guangzhou Medical University

14:55-15:10 Study on the Auditory Protective Effect of Lycium Glycopeptides

Prof. Chai Renjie, Vice Dean of School of Life Science and Technology, Southeast University

15:10-15:25 Innovative Practice of Research & Commercial Transformation in Ningxia Lycium chinensis Industry

Mr. Yu Zhexiong, Founder of Academician Workstation of Ningxia Zhongning Lycium chinensis (Tianren)

15:25-15:40 Innovative Processing and Immune Enhancement Function of Lycium chinensis

Dr. Liao Yongcheng, Senior Scientist, Nestlé R&D (China) Co., Ltd.

15:40-16:10 Panel Discussion (chaired by Mr. Yu Zhexiong): Prospects of the Development of the Lycium chinensis Industry in the Future

Participants: Prof. Su Guohui, Prof. Lin Kanggunag, Prof. Chai Renjie and Mr. Liao Yongcheng

16:10-16:25 Tea Break

[Food and Medicine Homology -Session 4]: Folium Mori (mulberry leaf)

Chairperson: Ms. Gao Lijuan, Director of Nutrition and Health, Zone Greater China, Nestle

Supported by: DSM-Firmenich and Nestle (China) Co., Ltd.

16:25-16:30 Introduction by Chairperson

16:30-17:00 Consideration on Evolution of Efficacy, Clinical Application and Modern Development of mulberry leaf of Food and Medicine Homology Variety

Mr. Zhang Wei, Research Professor, Institute of Chinese Materia Medica, Chinese Academy of Chinese Medical Sciences (CACMS)

17:00-17:30 Applications of mulberry leaf extract in blood sugar control and low-GI food development

Dr. Cindy Pan,Head of Science Translation and Advocacy,dsm-firmenich,Greater China.

17:30-18:00 Application of Product Containing Mulberry Leaf Extract in Blood Sugar Management and Sleep Improvement: From Scientific Hypothesis to Clinical Effects

Dr. Christian Darimont, Head, Cardiometabolic Physiology Group, Nestlé Research, Lausanne, Switzerland

18:00-18:25 Panel Discussion (chaired by Mr. Zhang Wei): Prospects for the future development of mulberry leaf and Food and Medicine Homology industry

18:25-18:30 Wrap-up

Section V: Probiotics, Prebiotics and Postbiotics

Morning, February 27

[Probiotics·Session 1]: Intestine Health (by IFF) Agenda

Chairperson: Dr. Susan JIN, Vice Director of Probiotics Society at Chinese Institute of Food Science & Technology, General Manager AP at IFF Health

8:45-8:55 Opening speech by hostess

8:55-9:10 Global Advances in Probiotics Research Beyond Digestive Health

Dr. Johanna Maukonen, Member of the Scientific Advisory Committee at ILSI-Europe, Director of Global Clinical Innovation & Translation at IFF Health

9:10-9:25 Progress and Clinical Effects of Fecal Microbiota Transplantation Intervention on Microbiome in Children with Autism

Prof. Huanlong QIN, Director of Shanghai Human Intestinal Microbial Function Development Engineering Technology Research Center at the Tenth Hospital of Tongji University

9:25-9:40 Bifidobacterium Longum 35624 and Bifidobacterium Longum 1714 Introduction and Clinical Results Sharing

Dr. Mikkel Jungersen, Medical Affair Global Leader at Novonesis

9:40-9:55 Improving metabolic diseases by precise regulation of gut microbiota

Dr. Chenhong ZHANG, Ph.D., State Key Laboratory of Microbial Metabolism at Shanghai Jiaotong University

9:55-10:10 Intestinal microecology and health management of infants and lifetime

Dr. Wang Xingyu, Scientific Research Supervisor of Research and Development at DiPROBIO

[Probiotics·Session 2 ]: Metabolic Regulation

Chairperson: Prof. Zhai Qixiao, Jiangnan University

Supported by: Wecare Probiotics

10:25-10:30 Introduction by Prof. Zhai Qixiao, Jiangnan University

10:30-10:45 EfficientBio-Manufacturing of Probiotics Empowers the Innovative Development of the ProbioticIndustry.

Dr. Fang Shuguang, Founder and Chief Scientist, Wecare Probiotics

10:45-11:00 PERFECT's Independent Probiotics Development and Studies on Glycolipid Metabolism.

Dr. Su Dun, Director of Innovation Research, Perfect(China)R&D Center

11:00-11:15 ANovel Approach to Weight Control with Lactobacillus paracasei K56

Dr. Hou Baochao, Senior expert in nutrition reseach.Yili Innovation Center

11:15-11:30 Application in Metabolic Regulation and Product Development of Probiotics.

Dr. Zhu Jianguo, Chief Scientist, Wecare Probiotics

11:30-11:45 Metabolic Regulation of Probiotics and Intestinal Flora

Prof. Zhai Qixiao, Jiangnan University

11:45-11:50 Conclusion

Pro. CHEN Junshi, FHE Chairman

Afternoon, February 27

[Probiotics·Session 3]: Immune and Nervous System Regulation

Chairperson: Ms. Gao Sha, Head of Strategy and Marketing, Novonesis

Supported by: Novonesis

14:00-14:10 OpeningSpeechby Mr. Cheng Zion, General Manager, Novonesis China

14:10-14:30 A Game-Changing Psychobiotic for Mental Wellness Bifidobacterium longum 1714

Dr. Mikkel Jungersen, Head of Medical Affairs, Novonesis

14:30-14:50 Brain Health, Discussion on the role of probiotics in gut-brain axis

Dr. Wang Huiying, Head of Scientific Affairs, Novonesis

14:50-15:10 From the gut to the brain, HRB probiotics have the potential to improve cognitive function

Dr. Xiao Jinzhong, Principal Research Fellow, Morinaga Milk Industry Co., Ltd.

15:10-15:30 Probiotics and Immune Health Management throughout Life Span

Dr. Anders Henriksson, Regional Application and Technical Support group leader, AP IFF Health

15:30-15:50 Strain Development and Latest Clinical Findings of SmartGuard

Prof. Wang Gang, Professor, School of Food Science, Jiangnan University，Delphine Saulnier, Health Science & Technology Lead, Novonesis

[Prebiotics ·Session]

Chairperson: Dr. Tan Bin, Research Professor, Academy of National Food and Strategic Reserves Administration

Supported by: PepsiCo/TEIJIN Group /ESKON JAC

16:05-16:15 Speech by the Chairpersonl

16:15-16:35 Functional Benefits of Dietary Fiber and Global Regulatory Frameworks

Dr. Xiang Xuesong, Research Professor, National Institute of Nutrition and Health, Chinese Center for Disease Control and Prevention

16:35-16:55 FDA Premarket Review of Scientific Evidence for Health Claims

Dr. Trumbo Paula, Former US FDA Officer

16:55-17:15 Prebiotic Effects of Oat β-glucan and Its Global Innovation Applications in Quaker

Dr. Chu YiFang, PepsiCo

17:15-17:35 Latest research Achievements and Applications of the Dietary Fiber Functionality of Low GI Biolier®︎Barley

Dr. Yasunori Nakayama, TEIJIN

17:55-18:30 Panel Discussion

Prof. Yang Xiaoguang, Dr. Xiang Xuesong, De. Trumbo Paula, Dr. Chu, YiFang,Mr. Eiichi Kitazono, Prof. Zhang Hui

Morning, February 28

[Postbiotics·Session]

Chairperson: Dr.Cindy Pan, Head of Science Translation and Advocacy , DSM-Firmenich

Supported by: DSM-Firmenich Group, Cargill and MJN China

9:00-9:10 Introduction by Chairperson

9:10-9:30 Postbiotics,what are they and how could they work?

Prof. Colin Hill,APC Microbiome Ireland,University College Cork,Ireland

9:30-9:50 The science behind Humiome®Post LB,A New postbiotic Ingredient for Intestinal Health

Dr. Erik Eckhardt Global R&D Director, Human Nutrition Biotics,DSM- Firmenich

9:50-10:10 Research and Clinical Evidence on the Immunomodulatory Function of Postbiotics

Dr. Feng Peng,Specialized Nutrition Biotics Innovation Lead,Cargill

10:10-10:30 The modulatory effect and metabolic mechanism of gut microbiome of postbiotic supplement for people with intestinal discomfort

Dr. Zhu Yaqiong Senior Nutrition ScientistMJN China

10:30-10:50 Lactobacillus reuteri DSM 17648-could a postbiotic be as olution for the Helicobacter pylori challenge?

Mikkel Jungersen,Ph.D., Medical Affair Global Leader at Novonesis

10:50-11:25 Panel Discussion

Chairperson: Dr. Xiang Xuesong, Research Professor, National Institute of Nutrition and Health, Chinese Center for Disease Control and Prevention

Section VI: Sports Foods

Morning, February 28

8:30-8:45 Introductory Presentation: An Nan, Research Professor, Institute of Sports Medicine, General Administration of Sport, China

[Session 1]: Hydration (carbohydrates, electrolytes, and vitamins) Products

Chairperson: Mr. Lu Jijun, Head of PepsiCo Asia R&D Center

Supported by: PepsiCo (China)

8:45-8:50 Speech by the Chairperson

8:50-9:30 The Science of Sports Drinks Formulation: fluid, carbohydrate and electrolytes

Dr. Ian Rollo, Gatorade Sports Science Institute

9:30-9:50 Sports Drinks to Optimize Athletic Performance

Dr. Jason Lee，National University of Singapore

9:50-10:10 Changes in Hydration Status and Rehydration during Endurance Exercise

Dr. Wei Bing, Beijing CPT Sports Technology Co., Ltd.

10:10-10:25 Q&A

[Sports Foods-Session 2]: Protein

Chairperson: Prof. Qiu Junqiang, Beijing Sport University

Supported by: Arla Foods Ingredients

10:25-10:30 Speech by the Chairperson

10:30-10:55 Dietary Protein for Sports: How Protein Supports Recovery and Performance

Prof. David S. Rowlands, Massey University, New Zealand

10:55-11:15 Protein Ingredient Innovation for Optimal Muscle Protein Synthesis

Troels Nørgaard Laursen,Director, Health & Performance Business Unit

11:15-11:35 Protein Requirements for Optimizing Adaptations for Skeletal Muscle Movement

Dr. Ian Rollo, Gatorade Sports Science Institute

11:35-11:55 Health Benefits of High-Protein Drinks for Sports Population

Dr. Tian Fang, Senior Manager, Mengniu Group Sports Nutrition Research Department

11:55-12:15 Win in Nutrition – The importance of Protein and HMB for muscle health and sports population

Dr. Mao Yingyi, Senior Product R&DManager, Abbott Nutrition (China) R&DCenter

12:15-12:35 Advances in the Study of Milk Protein and Milk Fat Globule Membranes for Muscular and Psychological Health in Athletes

Dr. Cai Xiaokun, Technical Manager, Fonterra Trading (Shanghai) Co., Ltd.

Afternoon, February 28

14:00-14:45 Panel Discussion

Chairperson: Prof. Qiu Junqiang, Beijing Sport University

[Sports Foods-Session 3]: Caffeine

Chairperson: Dr. Zhong Kai, Director, China Food Information Center (CFIC)

Supported by: PepsiCo (China)

15:00-15:10 Speech by the Chairperson

15:10-15:30 Caffeine - the Energizer

Prof. Li Keji, School of Public Health, Peking University

15:30-15:50 Caffeine Safety and Management -Global Perspective

Ms. Sue O’HaganPepsiCo International

15:50-16:10 Caffeine Risk Assessment in China

Dr. Yong Ling, China National Centre for Food Safety Risk Assessment (CFSA)

16:10-16:30 SurveyonChineseConsumers'CognitionandAttitudetowardsCaffeine

Dr. Ruan Guangfeng, China Food Information Center (CFIC)

16:25-16:40 Caffeine Consensus Launch

Prof. Shao Wei, Executive Vice President, Chinese Institute of Food Science and Technology (CIFST)

16:40-17:30 Panel Discussion

Chairperson: Dr. Zhong Kai, discussion guests: Prof. Chen Junshi, Ms. Sue O'Hagan, Prof. Li keji, Dr. Zhang Jianbo, Dr. Yong Ling, Mr. Di Penggui

Section VII: Foods for Special Medical Purposes (FSMP)

Morning, February 28

8:30-8:45 Introductory Presentation: High-quality Development of Foods for Special Medical Purposes Requires Industry-wide Efforts

Prof. Yu Kang, Director, Department of Clinical Nutrition, Peking Union Medical College Hospital

[FSMP - Session 1 ]: FSMP Products for Kidney Diseases

Chairperson: Dr. Liu Yunfeng, Deputy General Manager, Innovation and Regulations, Nestlé Health Science (China)

Supported by: Nestlé (China)

8:45-8:55 Introduction by Chairperson

8:55-9:15 Nutritional Support Therapy for Patients with Severe Kidney Disease

Dr.HuWen,Director,theClinicalNutritionDepartmentofWestChinaHospital,SichuanUniversity

9:15-9:35 Nestlé Health Science Provides Differentiated and Comprehensive Nutritional Support forKidney Disease Patients

Dr. Anette Jaervi,Global Head of Medical Affairs, Nestlé Health Science, Swizerland &

Mr. Nicolas Le Monies De Sagazan, Global Head of Critical Care, Nestlé Health Science, Switzerland

9:35-9:55 Clinical Benefits of Abbott's Medical Nutrition for Chronic Kidney Disease

Dr. Li Fei, Deputy Director, Clinical and Scientific Nutrition, Abbott Nutrition (China) R&D Center

9:55-10:15 Scientific Nutrition to Guard Kidney Health

Dr. Liu Yinghua, Director, Department of Clinical Nutrition, First Medical Center of the Chinese PLA General Hospital

[FSMP-Session 2 ]: FSMP Products for ICU

Chairperson: Mr. Zhang Wenbin, Head of R&D, NUTRICIA

Supported by: NUTRICIA

10:30-10:40 Speech by the Chairperson

10:40-11:00 Metabolic changes and nutritional therapyin critical ill patients

Dr. Li Weiqin, Director, Department of Critical Care Medicine, General Hospital of the Chinese PLA Eastern Theater Command

11:00-11:20 Impaired Gastrointestinal Function and the Use of Short Peptide Formulated Nutritional Preparations (NUTRICIA)

Dr. Liu Yinghua, Director, Department of Clinical Nutrition, First Medical Center of the Chinese PLA General Hospital

11:20-11:40 Nestlé Health Science' s Continued Exploration in ICU Critical Care or Nutritional Support

Dr. Anette Jaervi, Global Head of Medical Affairs, Nestlé Health Science, Swizerland &

Mr. Nicolas Le Monies De Sagazan, Global Head of Critical Care, Nestlé Health Science, Switzerland

Afternoon, February 28

[FMSP-Session 3 ]: FSMP Products for Diabetes

Chairperson: Mr. Li Xiang, Director, Abbott Nutrition (China) R&D Center

Supported by: Abbott

14:00-14:10 Introduction by Chairperson

14:10-14:30 Lifestyle Interventions Targeting Diabetes Nutrition Based on Local Ethnic Cultures

Prof. Winnie CheeSiew Swee, International Medical University, Malaysia

14:30-14:50 New Advances in Diabetes Nutrition Support - Abbott Experience Sharing

Mr. Li Xiang, Director, Abbott Nutrition (China) R&D Center

14:50-15:10 Clinical Observation of Nestlé Liquid Total Nutrition Products on Nutritional Support for Patients with Diabetes

Mr. Wang Wenbin, Clinical Leader, Nestlé Health Science China

15:10-15:30 Practice of Foods for Special Medical Purposes in Taiwan Market

Mr. Wu Junyi, Senior Manager, QUAKER Nutrition and Health International Research Center

15:30-15:50 Personalized Nutritional Support Program Options for Patients with Diabetes (NUTRICIA)

Dr. Ge Sheng, Director, Department of Clinical Nutrition, Shanghai Sixth People's Hospital

15:50-16:20 Panel Discussion

Chairperson: Ms. Gu Xinxin, President, Nestlé Health Science Greater China

Innovation Forum: Food for Health fills the Nutritional Gap

Supported by: National Institute of Nutrition and Health, Chinese Center for Disease Control and Prevention

Chairperson:

Prof. Ding Gangqiang, Director General, National Institute of Nutrition and Health, Chinese Center for Disease Control and Prevention

Prof. Liu Aidong, Deputy Director, National Institute of Nutrition and Health, Chinese Center for Disease Control and Prevention

Afternoon, February 26

14:00-14:05 Speech by the Chairperson

14:05-14:20 Introductory Presentation

Prof. Yang Xiaoguang, National Institute of Nutrition and Health, Chinese Center for Disease Control and Prevention

14:20-14:40 Healthy Complementary Foods Promote Better Nutrition for Infants and Young Children

Dr. Yang Zhenyu, Research Professor & Director, Division of Maternal and Child Nutrition, National Institute of Nutrition and Health, Chinese Center for Disease Control and Prevention

14:40-15:00 Learning to Eat a Journey Through Textures＆Behaviours

Dr. Liz Greenstreet Global Medical Communication Manager Nestlé Nutrition Institute

15:00-15:15 Lactoferrin Added to Infant Foods: Clinical Evidence and Health Benefits

Ms. Liang Jiawen, Mead Johnson Nutrition (China) Co., Ltd.

15:15-15:35 Major Nutritional Problems and Solutions for the Elderly in China

Prof. Zhang Jian, Director, Division of Geriatric and Clinical Nutrition, National Institute of Nutrition and Health, Chinese Center for Disease Control and Prevention

15:35-15:55 Prevention and Treatment of Sarcopenia

Prof. Sun Jianqin, Clinical Nutrition Center, Huadong Hospital affiliated to Fudan University & Director, Shanghai Geriatric Nutrition and Health Quality Control Center

15:55-16:10 Scientific evidence of whey proteindelaying muscle loss in the elderly

Ms. Laima Liepinyte, Arla Foods Ingredients

16:10-16:25 Fostering Nutrition and Health in the Elderly: A Clinical Evidence-Based Study of Total Nutrient Formula Foods

Mr. Li Fei, Deputy Director of Clinical and nutritional Sciences, Abbott Nutrition Research and Development Center in China

16:25-17:25 Panel Discussion

17:25-17:30 Wrap-up

Innovation Forum: Innovative Manufacturing — Integrated Manufacturing

Chairperson: Mr. Wang Hesong

Supported by: Crane Healthcare (Shanghai) Biotechnology Co., Ltd.

Afternoon, February 26

14:00-14:10 Speech by the Chairperson

14:10-14:30 A new generation of Q10-your choice of reduced cocrystal

Dr. Mei Xuefeng, University of Chinese Academy of Sciences Professor & Director of Shanghai Institute of Materia Medica, the founder of Cocrystal Technology Co., Ltd.

14:30-14:50 Digital Management of Enterprises,Four Dimensional Innovation-Building an "Unbounded Supply Chain"and anintelligent Lighthouse Factory

Ms. Wang Lina,Vice President,Weihai Baihe Biology Technological Co., Ltd

14:50-15:10 Properties and Nutritional Evaluation of Whole Grain Oat Milk and Its Products

Dr. Fei Yanan, National Grain Industry (Whole Grain) Technology Innovation Center

15:10-15:30 Direction for the Convenient Food’s Nutritional and Healthy Development

Dr. Zhang Dingwu, Master Kong Holdings Limited

15:30-15:50 Successful Experience in the Development of Aspergillus Fermented Soybean Raw Materials with Anti-allergic and Stem Cell-enhancing Properties from a Pharmaceutical Perspective

Dr. Tomohiro Amami, Chairman of Nichimo Biotics Co., Ltd.

15:50-16:10 Application Technology Innovation and Practice of Healthy Food Flaxseed

Mr. Li Jian, General Manager, Zhejiang Zhongke Zhongchuang Functional Food Co., Ltd.

16:10-16:30 Exploration and Industrial Utilization of Traditional Fermented Yak Yogurt Lactic Acid Bacterial Germplasm Resources in the Qinghai-Tibet Plateau

Prof. Guo Xusheng, R&D Director, Harbin Meihua Biotechnology Co., Ltd., Lanzhou University

16:30-16:50 Research progress on key technologies and clinical applications of global nutrient delivery

Dr. Hu Yonggang, Prcitsom Supercritical(Guangdong)High-Tech Co., Ltd.

16:50-17:10 Market Trends and New Opportunities of concentrated Omega-3 industry

Mr. Kévin Ransbotyn, General Manager, ALLIANCE NUTRITION GROUP

17:10-17:30 Lactobacillus Johnsonii LJ88 for inhibition of gastric acid secretion and suppression of Helicobacter pylori.

Mr. Wang Hesong, CRANE HEALTHCARE S&T CO., Ltd.

17:30-17:50 The Key Technology and Industrialization of Synthetic Whey Protein

Mr. Luo Bin, CEO, Shanghai Changing Biotech Co., Ltd

17:50-18:10 Innovative Manufacturing and Health Benefits of Nutritional Intervention Solutions

Dr. Sun Yi, Zhejiang DALDREM Biotechnology Co., Ltd.

18:10-18:40 Research, Development, Registration and Manufacturing of EU Novel Food Ingredients

Prof. Simon, Ming Yuen LEE, Department of Food Science and Nutrition, The Hong Kong Polytechnic University

Innovation Forum: Digita lntelligence Empowerment of Food for Health

Supported by: Hainan Yuanchuang Active Health Industry Development Research Institute, Hainan Sunshine Medical and Health Innovation Foundation

Chairperson: Li Fengqin, Researcher, the China National Center for Food Safety Risk Assessment (CFSA)

Afternoon, February 26

14:00-14:20 Food claims outlook

Mr. Fan Yongxiang, CFSA Deputy Director

14:20-14:40 Dual-end Force to Innovate the Digital Dissemination of National Nutrition and Health Information

Xu Jiao, Director of the Nutrition Department of the Food Safety Standards and Monitoring Evaluation Department, the National Health Commission

14:40-15:00 Digitally Empowering Food Label Innovation Management

Yu Hangyu, Associate Researcher, the China National Center for Food Safety Risk Assessment (CFSA)

15:00-15:20 Crisis Response in the Food Industry

Dr. Zhong Kai, Director, China Food Information Center (CFIC)

15:20-15:40 Active health to precise health

Mr. Ning Yi, Director, Hainan Medical University International School of Public Health and OneHealth

15:40-16:30 Panel Discussion: Innovative Applications of Digital Technology in Food for Health

Chairperson: Mr. Fan Yongxiang, CFSA Deputy Director

Innovation Forum: Innovation in Healthy & High-end Leisure Foods

Chairperson: Prof. Bi Jinfeng, Chief Scientist, Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences (CAAS)

Supported by: Agricultural Products Processing Park of Taixing City, Jiangsu Province；Professional Committee of Fruit and Vegetable Processing and Intelligent Manufacturing, Science and Technology Innovation Alliance of the National Agricultural Product Processing Industry；National Innovation Alliance of Freeze-dried Fruit, National Forestry and Grassland Administration；Professional Committee of Leisure Food, Beijing Food Institute；School of Food Science and Engineering, Hainan University；Hainan Association for Science and Technology；Association of Agricultural Product Processing Enterprises of Hainan Province

Morning, February 27

8:30-8:40 Speech by the Chairperson

8:30-8:40 Introduction by Chairperson

8:40-9:00 Domestic and Foreign Healthy & High-end Leisure Food Technology and Industrial Innovation

Prof. Bi Jinfeng, Vice Chairman and Secretary-General, CIFST Leisure Food Processing and Technology Branch

9:00-9:20 Identifying Fresh Food by Flavor

Mr. Wang Fei, Director, Administrative Committee of Taixing Agricultural Products Processing Park, Jiangsu Province

9:20-9:40 High-end Leisure Food Innovation and Practice under OneHealth

Mr. Liu Hanxi, Chairman of Hainan Nanguo Foodstuff Co., Ltd.

9:40-10:00 Current Status and Development Trend of Tropical and Subtropical Agricultural Products Processing

Prof. Li Congfa, Former Dean of School of Food Science and Engineering, Hainan University

10:00-10:20 The Birth of Coconut Fiber Fruit from Zero to One Industry

Ms. Zhong Chunyan, Chairman of Hainan Yeguo Industrial Group Co., Ltd.

10:20-10:40 Scientific and Technological Innovation and Application of Healthy & High-end Aquatic Leisure Foods

Prof. Zeng Mingyong, Former Dean of Sanya Graduate School, Ocean University of China

10:40-11:00 Innovation and Development of Healthy High-point fruit and Vegetable Crisp Food

Mr. Zhang Zhongjun, Chairman of Anhui Oriental Orchard Biotechnology Co., LTD.

11:00-11:20 Scientific and Technological Innovation of Healthy & High-end Cereal Leisure Foods

Prof. Lu Shuwen, Vice President, Heilongjiang Academy of Agricultural Sciences

11:20-11:45 Panel Discussion

Science-based “Three Reductions” and “Three Healths” of Future Healthy & High-end Leisure Foods

Innovation Forum: Amino Acids and Health

Chairperson: Liu Aidong, Deputy Director of the Nutrition and Health Institute at the Chinese Center for Disease Control and Prevention

Supported by: China Biotech Fermentation Industry Association, Wuhan Grand Hoyo Co., Ltd., Wuxi Jinghai Amino Acid Co., Ltd. and Antion (Beijing) Information Consulting Co., Ltd.

Afternoon, February 27

Ms. Wang Jie, Vice President and Secretary-General, China Biotech Fermentation Industry Association

14:10-14:40 Progress in Scientific Research and Industry of Amino Acids and Health

Dr. Hisamine Kobayashi, Ajinomoto

14:40-15:00 Nutrition and Functions of Non-protein Amino Acids

Ms. Xing Panpan, R&D Manager, Wuhan Grand Hoyo Co., Ltd.

15:00-15:20 Amino Acids-Source of Nutrition and Rehabilitation

Dr. Zhang Feng, Deputy Director, Department of Clinical Nutrition (Functional Food Clinical Evaluation Center), Affiliated Hospital of Jiangnan University)

15:20-15:40 Specific Amino Acid Metabolism and Its Role in Sports Nutrition

Prof. Zhao Wei, Associate Director, National Engineering Research Center for Functional Food & Associate Dean, School of Food and Technology, Jiangnan University

15:40-16:00 Gamma-aminobutyric Acid and Nutritional Health

Ms. Zhao Lianzhen, Director, Food Ingredients Marketing, Bloomage Biotech

16:00-16:20 Current Status and Future Development Trend of China's Amino Acid Industry

Ms. Guan Dan, Vice Chairman and Secretary-General, Amino Acid Branch of China Biotech Fermentation Industry Association

16:20-17:00 Panel Discussion: Strengthening Industry·ProtectingHealth·Promoting Development---Amino Acid Health Industry High-Quality Development Discussion

Chairperson: Ms. Wang Jie, Vice President and Secretary-General, China Biotech Fermentation Industry Association

Discussion guests: Prof. Chen Junshi, Mr. Liu Aidong, Ms. Guan Dan, Dr. Zhang Feng, Wuhan Grand Hoyo Co., Ltd. and Wuxi Jinghai Amino Acid Co., Ltd.

Innovation Forum: Scientific Evidence for Health (Functional) Foods

Yuanchuang Active Health Industry Development Research Institute

Organized by: BYHEALTH Institute of Nutrition &Health

Morning, February 28

9:05-9:35 Multivitamins and Aging, Cognition and Immunity - 40 Years of Evidence-Based Science

Prof. Yu Kang, Director, Department of Clinical Nutrition, Peking Union Medical College Hospital

（supported by Haleon (Suzhou) Pharmaceutical Co.,Ltd.）

9:35-10:05 Evidence-based Study on the Improvement of Hyperlipidemia in Humans Using Plant Extracts Based on Scientific Nutrition

Dr. Li Zhongxia, Nutrition and Health Research Institute, By-Health Co., Ltd.

10:05-10:35 Re-evaluation of the Health Functions of War Horse Functional Beverage after its Launch

Mr. Hong Xinyu, Chief Physician, Shanghai Municipal Center for Disease Control and Prevention

10:35-11:05 Analysis of the Material Basis and Functional Research of Health Wines

Mr. Yang Qiang, Vice President, Hubei Jinpai Health Wine Co., Ltd.

11:05-11:35 RCT Clinically Enabled High Quality Probiotics Efficacy Mechanism Research and Application

Dr. Ma Xin, R&D Director, Thankcome Biotechnology (Suzhou) Co., Ltd.

Afternoon, February 28

14:00-14:30 Research and Application of Functional Oligosaccharides for Health Benefits

Mr. Zhou Qingtao, Director, BAOLING BAO BIOLOGY Co., Ltd.

14:30-15:00 Re-evaluation of Health Food after Lauching

Prof. Zhang Lishi, West China School of Public Health, Sichuan University

15:00-15:30 Non-invasive Type II Collagen and Joint Health - Functional Evaluation Methods and Scientific Evidence

Dr. Morten Georg Jensen, Director of R&D at MEA, Haleon (Suzhou) Pharmaceutical Co., Ltd.

15:30-16:00 From User Needs to Products: Exploring Innovation in Functional Food Research and Development

Mr. Tang Jian, Director, Infinitus (China) Company Limited

16:00-16:30 Research and Application of the Efficacy Mechanism of Plant Sterol Esters

Ms. Li Xiaoyan, Product Director, Qingdao Seawit Life Science and Technology Co., Ltd.

16:30-17:00 The Important Role of Docosapentaenoic Acid (DPA) in omega-3 Fatty acids

Ms. Chen Lu, General Manager of United Health Industry (Beijing) Supply Chain Management Co., Ltd. and Representative of DPA Industrial Company in China

17:00-17:30 Case Analysis of Safety Evaluation of Selenium-rich Health Food

Dr. Zhang Yue, Associate Researcher at the Chinese Academy of Inspection and Quarantine Science

17:30-18:00 Panel Discussion: Hot Spots of Health Functions in the Health Food Market

Chairperson: Mr. Fei Hongtao, General Manager, Antion Beijing Information Consulting Co., Ltd.

Innovation Forum: Low-GI Rice

Chairperson: Dr. Han Junhua, Secretary-General, Chinese Nutrition Society

Supported by: TAO RICE

Morning, February 28

9:00-9:10 Introduction by Chairpersonl1

9:10-9:30 Status of Low-GI Food Industry and Development TrendsProf. Duan Shenglin, China National Research Institute of Food and Fermentation Industries

Innovation Forum: Marketing of Food for Health

14:00-17:40 Innovation Forum: Marketing of Food for Health

Chairperson: Mr. He Hai, GM, Saseco (Beijing) Biotech Co., Ltd.

Afternoon, February 27

Liu Pengwei, Kuaishou E-commerce

14:40-15:10 Gather Potential Energy with Professionalism and Affect the Future of the Industry

Song Changyue, Leader of New Merchant Ecological Operation Team, Health Department, JDH-Nutrition

15:10-15:40 The best Marketing: Let the Good Product Speak for ltselfLecturer.

Wang Pu, Co-Founder ofChi Forest (Beijing) Food Technology Group Co., Ltd

15:40-16:10 Tencent Ads Are Fueling New Ways to Market Health Food

Candice Wang, Track Leader of Health Food/Overseas Health Food, Tencent AMS Healthcare Industry

16:10-16:40 Sharing Speech of Grand Health Industry Trends & Marketing Strategies in Xiaohongshu

Zhang Qinwen, Marketing Director, Beijing Bestyou Technology Co., Ltd

16:40-17:10 The New Trend of Brand Marketing in the Era of Live Streaming: Visualization, Linking, Nationwide, Delicacy

Qi Jiguang, Former Leader of Tmall Marketing Center, Vice President of Shanghai KESUDE Technology Development (Group) Co., Ltd.

17:10-17:40 Panel Discussion: Traffic Acquisition and RelatedInnovation of Live Marketing of Food forHealth

Chairperson: Mr. He Hai, GM, Saseco (Beijing) Biotech Co., Ltd.

Innovation Forum: Phytonutrients and Metabolic Health

Chairperson: Jingang Yang,Ben Deng

Supported by: Amway (China) Co.,Ltd., Special Food Branch, Chinese Institute of Food Science and Technology

Afternoon, February 27

14:00-14:10 Opening Speech

14:10-14:40 Effects of Healthy Lifestyle on Metabolism

Xiangyang Tian, Doctor of Medicine (M.D.)/ Chief Physician, China Health Education Center

14:40-15:10 Status and Prevention of Cardiovascular Epidemic Diseases

Jingang Yang, DeputyChief Physician, Fuwai Hospital,Chinese Academy of Medical Sciences

15:10-15:40 Effects of Phytonutrients on Metabolic Health: the Importance of Acute Postprandial Protection

Gary Williamson, Professor,Department of Nutrition, Dietetics andFood, Monash University

15:40-16:10 Plant Protein and Phytonutrients Based Product Development for Maintaining Metabolic Homeostasis

Junot Kan, Senior Nutrition Scientist, Amway (Shanghai) Innovation & Science Center

16:10-16:40 Plant-Derived Bioactive Components and Personalized Interventions for Chronic Metabolic Disorders

Longying Zha, Professor, School ofPublic Health, Southern Medical University

16:40-17:10 Burden of Disease from Improper Dietary

Jinlei Qi, Associate Researcher,National center for Chronic and Non-communicable Disease Control and Prevention，Chinese Center for Disease Control and Prevention

BIOHIGH·Innovation in Dietary Supplement and Spring New Product Launch Conference

Chairperson: Wang Wentong, BIOHIGH Executive VP

February 26, 2024

14:00-14:10 Welcome Speech

Zhang Dachao, Vice President of China Health Care Association

14:10-14:40 Leading supply chain innovation with technology, enabling enterprises to develop in compliance and efficiency

Wang Wentong, BIOHIGH Executive VP

14:40-15:10 Follow the trend and create brilliance

Liu Pengwei, Kai Health

15:10-15:40 Drive product power, science and technology lead nutrition food innovation

Zhang Wei, BIOHIGH R&D Director

15:40-16:20 Subdivide the crowd racetrack to create a talking, functional nutritional explosive

Cong Chengcheng, BIOHIGH Product Development Director

morning, February 27

09:00-09:10 Speech by the Chairperson

Prof. Xie Mingyong, Academician of Chinese Academy of Engineering

09:10-09:40 Precise Development and Application of High-quality Probiotics

Prof. Yanling Hao, China Agricultural University

09:40-10:10 Recent Advances in Encapsulation Technologies for Phytochemicals

Prof. Qingrong Huang, Rutgers University

10:10-10:40 Promoting health throughevidence-based nutrition, and bio-inspired technology

Head of Global R&D Center, Sirio Pharma

10:50-11:20Precision Nutrition: lmproving and lndividualising Performance on Weight Loss Diets Using Machine Learning

Prof. John Roger Speakman, University of Chinese Academy of Sciences

afternoon, February 26

14:40-15:10 New Coordinate and New Trend-Perspective on Health and Precision Nutrition from Metabolic Homeostasis

Shanghai Institute of Nutrition and Health, CAS and Hangzhou Institute for Advanced Study,UCAS, Chief Professor, Lin Xu

15:10 -15:40 Biomedicine Big Data and Nutrition Health

Guangzhou National Laboratory, Research Fellow, Li Yixue

15:40-16:10 Road of Probiotics, from Evidence-based Science to Industry

West China School of Public Health, Sichuan University, Professor, He Fang

16:10-16:40 New Perspective on Anti-aging, Control of Chronic Diseases of Aging based on AGEs

Tongji Medical College of Huazhong University of Science & Technology, Professor, Liu Liegang

16:40-17:10 Development and Challanges of VDS Industry-Innovation and Exploration from BYHEALTH

BYHEALTH Institute of Nutrition & Health, Vice Director, He Ruikun

Afternoon, February 27

Academician Chen Junshi, National Food Safety Risk Assessment Center

Director Yu Kang, Clinical Nutrition Department of Peking Union Medical College Hospital

Dr. Olga Sakwinska, Nestlé Institute of Health Science

08:30—08:40 Introduction by Chairperson

08:40—09:00 Nutritional Issues and Nutritional Health Foods forAcute and Critically Ill Patients

Dr. Guo Shubin, Beijing Chaoyang Hospital, Capital Medical University

09:00—09:20 Nutritional Health Food Intervention in Cancer Patients and Its Impact on Prognosis.

Dr. He Xinhua, Beijing Chaoyang Hospital，Capital Medical University

09:20—09:40 Construction of hospital management system for formula food for special medical purposes

Dr. Zhu Mingwei Director of Hepatobiliary and Pancreatic Surgery/ Director of Clinical Nutrition, Beijing Hospital

09:40—10:00 Functional food development based on targeted regulation of intestinal flora

Dr. Lu Wenwei, School of Food Science And Technology, Jiangnan University

10:00—10:20 The use of Medica Nutrition Supplements in disease-related malnutrition

Alessandro Laviano, MD, is associate professor of Internal Medicine at the Department of Clinical Medicine, Sapienza University of Rome, Italy

10:20—10:40 Research and Application of bovine colostrum powder in enhancing body's immunity

Pan Jiancun, R&D Director of FeiHe China

10:40—11:00 Driven by clinical nutrition, promote the realization of universal nutrition

Cao Yu, President of West Nutrition Institute

11:00—11:50 Round table: Combined with four topics, the discussion on ' nutrition and health food landing and management ' was held.

Chairperson: Dr. ZengPing, Beijing Institute of GeriatricsNational Health Commission, Beijing Hospital

Discussion guests: Dr. Guo Shubin, Dr. Zhu Mingwei, Dr. Ma Weiwei, Dr. Lu Wenwei, Dr. Zeng Ping, Dr. He Xinhua, Alessandro Laviano, Dr Huang Zhenghui

Dr. Guo Shubin, Director of Emergency Medical Center, Beijing Chaoyang Hospital, Capital Medical University

Dr. Zhu Mingwei Director of Hepatobiliary and Pancreatic Surgery/ Director of Clinical Nutrition, Beijing Hospital

Dr. Zeng Ping, Director,Beijing Institute of GeriatricsNational Health Commission, Beijing Hospital

Dr. Ma Weiwei, Professor, Department of Nutrition and Food Hygiene, School of Public Health, Capital Medical University

Dr. Lu Wenwei, School of Food Science And Technology, Jiangnan University

Alessandro Laviano, MD, is associate professor of Internal Medicine at the Department of Clinical Medicine, Sapienza University of Rome, Italy

Dr. He Xinhua, Deputy Director of Emergency Medical Center, Beijing Chaoyang Hospital, Capital Medical University

Dr. Huang Zhenghui, post-doctoral ofEmergency Medical Center, Beijing Chaoyang Hospital, Capital Medical University