Finland-China Food and Health Network is taking part in the conference at Zhejiang A&F University, China
Agricultural University and Jiangnan University are jointly organizing the conference of food from forestry, health and sustainability in Hangzhou, China from 19 to 21 May 2024.
This conference aims to share the current research regarding changes and regulation of nutritional components in forest food, mechanism of nutrition and health-promoting properties of forest food, research, development and innovation of forest food, safety control of forest food and sensory evaluation of forest health foods.
Six universities from Finland participate in this conference, including the experts from Unit of Food Sciences, Health Science and Technology, Medicine and Nutrition and Food Research at University of Turku, University of Helsinki, University of Tampere, University of Eastern Finland, Åbo Akademi University.
The opening started with Jiasheng Wu‘s (the Vice president of ZAFU) speech, introduced ZAFU regarding the university history, current research, and recent achievements published in high-pact journals.
Rector Jukka Kola stated that the network of Finland-China is very important, improving the internationalization. Although during the corona time, it has been difficult. But with remotely cooperation and tight communication, it works very well. He stated that this is not the end but a beginning of the collaboration to make a better world for all of us to live in.
Olli Suominen, the counsellor for Education and Science at the Embassy of Finland, Beijing also attends the conference. He made his speech in Chinese and brought the greetings from Embassy of Finland and said that Embassy of Finland is always ready and happy to support Sino-Finnish cooperation in the field of education and science. They hope that this program will have a long-lasting impact in both research and practical applications. Furthermore, he hopes that the success of the project will serve as an inspiration and a model to future Finland-China educational and scientific cooperation.
Professor Baoru Yang introduced the FCFH network and the activities including the seed fundings and symposium organized in Finland last August. As well as we are opening a special issue of Food Innovation and Advances and everybody is warmly welcomed to contribute.
Professor Kaisa Linderborg presented the oats regarding their gut beneficial properties, which is attributed to beta glucan. Current study is tracking gastrointestinal conditions in vivo.
The delegation from Finland is looking forward to fruitful days in Hangzhou.