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Food formula and flavoring equipment SID-220PRO

    The fully automatic intelligent formula machine is a product developed according to industry process requirements, featuring high precision and good confidentiality. It is currently a leading high-tech product in China.

   Purpose£º  Small-batch  Capacity£º  5 (kw) and below  Material£º  304 Stainless steel  Capacity£º  1001£­5000£¨mm£©  Brand£º  Sindbo  Customized£º  Yes  Power£º  4.5KW  Volume£º  10g - 25kg  Model£º  SID-220PRO  Media Size£º  2200*3600*2600mm  Package£º  Sealed wooden crate  Output£º  65x25kg / 20 Hour

In the 21st century, with the vigorous development of manufacturing, the global shortage of human resources, and the continuous increase in labor costs, "machine substitution" has become one of the preferred approaches for the transformation and development of traditional manufacturing industries. Therefore, our company has independently developed and produced a fully intelligent device - the fully automatic intelligent formula machine, which is mainly applied in industries such as essence and spices, food and beverage, pharmaceuticals, dyes, wine industry, and chemical pigments. With a wide range of applicable industries, this machine features powerful functions, simple operation, low maintenance costs, long service life, and high production efficiency. The advent of this machine will take your enterprise's production from traditional manual formula processes into the era of fully automatic intelligent operation, maximizing production efficiency and high equipment utilization.

The biggest feature of this machine is:

    1. The raw material formula can be effectively kept confidential, and the core technology is not easily leaked.

    2. It can achieve remote network control, truly realizing an unmanned workshop operation and management mode, and avoiding the harm to human body caused by traditional processes.

    3. The precision of raw material dosing is high, reaching up to 1.00 grams.

    4. It can avoid the reproducibility of the formula.

    5. One person can operate multiple machines, saving human resources.

Meanwhile, our domestic after-sales service is fast, convenient, and considerate, capable of helping you resolve all your worries.

In addition, special needs can also be customized.

The newly produced models from our company are as follows:

            The laboratory-specific model SID-220PRO boasts an accuracy of up to 1.00 grams and is capable of producing weights ranging from 10g to 25kg;

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https://en.sindbo.com/product/841792370.html2014-5-12
Teach you how to choose and identify the advantages and disadvantage
¡¡¡¡Octagonal is also known as star anise or star anise. The fruits of different species of plants in the same family and genus of star anise are collectively referred to as false star anise. Fake star anise contains toxic substances that can cause poisoning when consumed. Common fake star anise includes red fennel, maple bark, and star anise. True star anise (star anise): often composed of eight green pointed fruits that aggregate into a light brown or reddish brown color. The overall skin is thick, and the front end of the single petal fruit is straight, round, blunt or pointed. Red fennel: a cluster fruit composed of 7-8 green pointed fruits. The fruit is overall thin and small, reddish brown or reddish brown in color, with a pointed and upward curved tip at the front of the single petal fruit; The odor is weak and unique, with a sour and slightly sweet taste. Identification of adulterated Sichuan pepper noodles: Authentic Sichuan pepper noodles: in the form of brown powder; Has a stimulating and specific aroma, with a pungent smell and sneezing; Tasting with the tip of your tongue will soon give you a tingling sensation. Adulterated Sichuan peppercorn flour: Due to the addition of a large amount of wheat bran, corn flour, etc., it often appears as a soil yellow powder or has mold growth and clumping; The fragrance of Sichuan pepper is very light; When tasted, the tip of the tongue is slightly numb or not, and there is a bitter taste. Pepper powder quality identification: The method for identifying the sensory quality of pepper powder is relatively simple, just shake the bottled pepper powder vigorously a few times to identify it. High quality pepper powder: After shaking, its powder becomes soft as dust. Secondary pepper powder: If the powder turns into small pieces after shaking, the quality is poor. The reason for this situation may be insufficient drying or the addition of too much starch or chili powder. ...
https://en.sindbo.com/html/318264219.html2014-1-9
Russia has developed biodegradable polyethylene environmentally frie
¡¡Recently, the Voronezh Institute of Technology in Russia developed a production process for biodegradable polyethylene packaging bags. By using food industry waste as an additive, it not only digests the waste from the food industry, but also endows the packaging bags with biodegradable properties. Researchers analyzed the food processing industry and selected waste from the juice and oil industries as additives for polyethylene. After a year and a half of research and development, this biodegradable plastic was developed. Re melt the polyethylene with added fruit residue, sunflower seed residue, and starch at a temperature of 160 ¡æ to prepare the raw material. Afterwards, plastic industry production standard equipment is used to blow bags and roll them, and bags are cut and sealed according to the user's specifications. Due to the addition of natural ingredients, this packaging bag has a unique fragrance. Mechanical tests have shown that this material is very strong, and large garbage bags made of this material can carry 70 kilograms without deformation. After being stored for 8 months, the material becomes brittle and can be crushed by hand, while ordinary polyethylene materials take more than 300 years to degrade. The researchers have applied for a patent for this technology and have obtained 5 invention patents. In addition to providing property management companies in Moscow for use as lining bags for garbage bins, the producer has also signed supply agreements with companies in Finland, Germany, and Israel, and is currently processing product certification. It is expected to obtain the corresponding national quality certification by the end of the year. On this basis, producers are also preparing to produce biodegradable trays, and the corresponding raw material production technology has been developed, with a natural composition of 99%. The only existing problem now is production cost. For consumers, plastic bags and trays produced using this raw material are more expensive than ordinary polyethylene products. ...
https://en.sindbo.com/html/4810965654.html2014-1-9
A large amount of imported food is actually "Made in China" with for
According to a report by Voice of China's "Central Radio News", recently, reporters visited several shopping malls, supermarkets, and food stores in Guangzhou and learned that many imported foods have incomplete labeling problems. Some imported foods have foreign characters all over their packaging, without any Chinese characters. Does this comply with national regulations? Recently, reporters from Guangzhou Daily found that many imported foods were placed on shelves in multiple food malls in Guangzhou. Upon closer inspection, it was discovered that many imported foods had packaging problems. For example, on a shelf in the store, the reporter found a Thai imported peanut bean priced at 10 yuan/can. The outer packaging of the canned peanut beans is filled with dense Thai and English, with almost no Chinese characters. From the Chinese logo on the outer packaging, people not only know that the full name of this peanut bean is "Big Brother Chicken Rice Peanut Bean", but also have information about its ingredients, production date, and shelf life. Other companies such as manufacturers, domestic distributors, agents, etc. have no way of knowing. The dense Thai script on the packaging also makes people very suspicious, "Do we still need to guess when buying things The second situation is that some information is missing, which makes it difficult for consumers to protect their rights. For example, some imported food products do not have the address and contact phone number of domestic distributors in their Chinese labels. Once problems arise, consumers will face difficulties in safeguarding their rights. Another situation is the transformation of domestic products into foreign blood. For example, in a large supermarket, reporters found an imported bagged tea of "Chuanning" brand lemon green tea on the shelf. The Chinese label stated that the origin was in China, but the corresponding product information label column on the supermarket shelf indicated that it was imported from Poland. The reporter asked the supermarket guide why the shelf labels and product packaging labels were inconsistent, but the supermarket staff responded that they were also unclear. The reporter inquired with the customer service of the domestic distributor of the product. The customer service representative said that the reason why the country of origin is written as China is because the lemon green tea is packaged in China. But at the same time, the customer service emphasized that although it is packaged in China, the tea raw materials come from all over the world. The Food Safety Law clearly stipulates that imported pre packaged food should have complete Chinese labels and instructions. ...
https://en.sindbo.com/html/2815642558.html2013-12-9
Ensuring food safety must rely on the rule of law and strengthen it
To ensure food safety, we must rely on and strengthen the rule of law, "Cao Sanming, Executive Vice President of the China Consumer Rights Protection Law Research Association, said in an interview with the author. According to experts, both the new Consumer Law and China's current Food Safety Law clarify that if the behavior of producers and operators constitutes a crime, they will be held criminally responsible in accordance with the law. As for the specific issues related to conviction and sentencing in criminal proceedings, they are based on the Criminal Law and relevant judicial interpretations. Scientific sentencing for food safety crimes Experts introduced that on May 1, 2011, the Eighth Amendment to the Criminal Law was officially implemented, which made significant amendments to food safety crimes, mainly involving the crimes of producing and selling food that does not meet safety standards, dereliction of duty in food safety supervision, and production and sale of toxic and harmful food. Among them, the crimes of producing and selling food that does not meet safety standards and producing and selling toxic and harmful food are the two basic crimes of endangering food safety. The amendment made important changes to the conviction and sentencing circumstances of these two crimes. In response to the prominent situation of crimes endangering food safety in some places, the amendment has added two charges of abuse of power in food safety supervision and dereliction of duty in food safety supervision, providing a powerful weapon for investigating and prosecuting crimes of dereliction of duty endangering food safety. The "Interpretation of the Supreme People's Court and the Supreme People's Procuratorate on Several Issues Concerning the Application of Law in Handling Criminal Cases Involving Endangering Food Safety" (hereinafter referred to as the "Interpretation"), released in the first half of this year, clarifies the conviction and sentencing standards for crimes related to endangering food safety, proposes judicial determination standards for relevant charges, and unifies the legal application opinions for new and difficult cases. For the crimes of producing and selling food that does not meet safety standards and producing and selling toxic and harmful food, Articles 1 to 7 of the Interpretation provide specific criteria for determining the conviction and sentencing circumstances of these two crimes for the first time. In response to the limitations of understanding and identifying the aggravating element of "personal harm consequences" from the perspective of minor and serious injuries in previous judicial practices, the "Interpretation" combines the characteristics of food safety crime cases and sets multiple identification standards from the aspects of injury, disability level, and functional impairment caused by organ and tissue damage. Crack down on the abuse and illegal addition of food additives The abuse of food additives is currently a prominent food safety issue. To punish such crimes in accordance with the law, Article 8 of the Interpretation for the first time clarifies the relevant legal application standards from three aspects. One is to refine the "production and sales" stipulated in the Criminal Law into "processing, sales, transportation, storage" and other links, in order to achieve full coverage of the entire chain of food processing, circulation, etc; Secondly, it is clarified that the "food" stipulated in the Criminal Law includes not only processed food, but also edible agricultural products (000061, stock bar); The third is to clarify that the abuse of food additives, which can cause serious food poisoning accidents or other serious foodborne diseases, should be convicted and punished for the crime of producing and selling food that does not meet safety standards. The illegal addition of food poses extremely serious risks. In order to punish such crimes in accordance with the law, Article 9 of the Interpretation clarifies for the first time the issue of legal application standards from three aspects: firstly, in response to the practice of using toxic and harmful non food raw materials to process food, such as using "gutter oil" to process edible oil, it is clarified that such "reverse addition" behavior also belongs to the criminal law's provision of "adding toxic and harmful non food raw materials to food produced and sold"; Secondly, based on the serious harm of substances prohibited by the state, it is clarified that substances prohibited by the state are toxic and harmful substances. Any act of adding prohibited substances to food should be convicted and punished for the crime of producing and selling toxic and harmful food; Thirdly, based on the frequent occurrence of illegal addition of prohibited drugs in current health food, such as adding harmful drug ingredients such as "sibutramine" to weight loss health food and adding "Viagra" to men's health food, it is clearly stipulated that such behavior should be convicted and punished for the crime of producing and selling toxic and harmful food. In addition, for the first time, the conviction and punishment standards for the production and sale of food additives and food related products that do not meet safety standards have been clarified. The Supreme People's Procuratorate re examines seven types of dereliction of duty crimes The author has recently learned that the Supreme People's Procuratorate has requested a re examination of seven types of food safety dereliction of duty crimes. Recently, the Supreme People's Procuratorate issued a notice requiring procuratorial organs at all levels to conscientiously implement the Eighth Amendment to the Criminal Law, focusing on investigating and punishing seven types of dereliction of duty crimes that endanger food safety, such as government officials who fail to fulfill their duties, engage in favoritism and fraud, and indulge in the production and sale of counterfeit and inferior food, toxic and harmful food. The notice requires that illegal and criminal acts that endanger food safety be severely punished in accordance with the law, and must be combined with the investigation and prosecution of dereliction of duty crimes committed by state organ staff in the field of food safety supervision. The focus of the investigation and prosecution includes criminal acts such as state organ staff sheltering and condoning illegal production, helping criminals evade punishment, and acting as a "protective umbrella" for criminal gangs and organized crime. ...
https://en.sindbo.com/html/1058733258.html2013-12-2
The State Food and Drug Administration requires food enterprises to
   Hygiene standards are the most basic conditions and hygiene requirements for food production, an important means for food production enterprises to ensure food safety, and an important technical basis for implementing food safety production process supervision. Recently, the State Food and Drug Administration, in conjunction with the National Health and Family Planning Commission, issued a notice on the implementation of the National Food Safety Standards and General Hygiene Standards for Food Production (Food and Drug Administration [2013] No. 234), requiring food production enterprises to organize relevant employees to receive training and learning on hygiene standards and related food safety knowledge, so as to truly improve the awareness and responsibility of employees to comply with food safety laws, regulations, standards, and implement various food safety management systems, enhance their corresponding level of food safety knowledge, and consciously regulate production behavior; Strictly follow hygiene regulations regarding site selection and factory environment, factory buildings and workshops, facilities and equipment, hygiene management, food raw materials, food safety control, inspection, food storage and transportation, product recall management, training, management systems, personnel, record and document management, etc., organize self-examination, formulate pollution prevention measures from the perspective of preventing biological, chemical, and physical pollution, avoid cross contamination in food production, and avoid potential pollution risks brought by the environment; From the perspective of preventing pollution in the production and processing process, establish a monitoring system for key control links in the production process to prevent systemic risks from occurring;  From the perspective of establishing a quality and safety control system, establish a sound internal food safety management and corresponding assessment system for the enterprise. Enterprises should, based on their self inspection results, complete comprehensive rectification of food safety production, management defects and loopholes identified during self inspection in accordance with hygiene regulations before the implementation of hygiene regulations, and form a rectification report to report to the local food and drug regulatory department. The notice also requires the health and family planning department to organize experts in food safety laws, regulations, standards, and other aspects to carry out publicity and training on hygiene standards, answer questions and clarify doubts about standards, and track and evaluate work. The food and drug regulatory authorities should organize regulatory personnel to participate in the promotion and learning of hygiene standards, improve their ability to govern according to law and conduct scientific supervision. After the implementation of the standards, they should carry out supervision and inspection of the implementation situation, urge food producers to strictly implement this standard, further urge food production enterprises to improve their own food safety management level, and ensure food safety. ...
https://en.sindbo.com/html/7109245059.html2013-11-28
98 detectors have been delivered one after another, and university c
Technical personnel from the manufacturer of food safety testing equipment demonstrate testing methods in the cafeteria of Beijing Jianzhu University. Photography by journalist Hao Yi Yesterday noon, a television sized instrument was sent to the student cafeteria of Beijing Jianzhu University for the cafeteria staff to watch fresh. This machine, called the "Digital Food Safety Quality Tester," costs up to 150000 yuan. As a "practical matter" for the people in Beijing this year, a total of 98 such instruments have been provided free of charge to 59 universities in the city to enhance the inspection and testing capabilities of canteens in purchasing food raw materials. Next, the Municipal Education Commission will organize collective training for university canteens to learn how to use this instrument. Yesterday noon, engineers from the manufacturer of the "Digital Food Safety Quality Tester" opened the packaging of the instrument. There are multiple display screens and control/input buttons on the detector, which can connect to the network. It is also equipped with a small food processing machine and a box of room temperature detection reagents, making it quite complex. From the director of the school's food center, Wang Feng, to the cafeteria staff, onlookers couldn't help but ask, "How do you use this thing. Factory engineer Yan Xiaoguang introduced that the food raw materials purchased by the canteen every day can be tested using this instrument through sampling method, and each sample can be tested within 5 to 30 minutes. The instrument will display the test result data on the spot and compare it with relevant national standards. The testing scope includes aquatic products, vegetables and fruits, beverages, dairy products, meat, dried products, etc. The testing objects mainly include common pesticide residues, heavy metal residues, prohibited additives, etc. The reporter saw in the instrument manual that its physical and chemical testing objects include dozens of items such as formaldehyde, sodium sulfide in monosodium glutamate, diseased meat, hair soy sauce, sulfur dioxide, Sudan red, nitrite, sodium thiocyanate in milk, peroxide value of edible oil, total amount of aflatoxin, melamine, vomitoxin, pesticide residue, etc. According to the notice issued by the Municipal Education Commission to various universities, the Municipal Food Safety Commission has purchased 98 instruments and distributed them to universities free of charge. Due to the low temperature refrigeration required for some of the detection reagents used in the instrument, each university cafeteria also needs to equip a refrigerator on their own. ...
https://en.sindbo.com/html/0738564533.html2013-11-28
Nowadays, food needs additives to cheer for the modernization of the
A box of milk contains 10 types of food additives, and a pack of instant noodles contains 25 types of food additives. In today's increasingly concerned food safety, there are occasional reports of harmful additives to people's health. When eating snacks and drinks, I often see the words "preservatives" and feel that they are not good for health, but sometimes I just want to eat some, which really puts me in a dilemma. When it comes to additives, citizen Xiao Liu sighed. Is food additive really that scary? Food experts answer your questions.

'No preservatives' becomes a selling point for food

Nowadays, many people pick up a package of small food or a bottle of beverage on the dazzling supermarket shelves and inevitably look at the ingredients on the packaging. "There are many additives in the beverage," Ms. Li, who bought a beverage from a supermarket near Zhoushuizi, told reporters yesterday. She has repeatedly heard about the harmful effects of food additives on the human body and is also worried about whether they will affect her health when drinking beverages. Therefore, she squeezed fruit juice at home for a period of time to drink, "but this pure fruit juice does not taste good when drinking," Ms. Li said. In the end, she also decided to regain her passion for beverages. With people's increasing emphasis on food safety, news about the harmful effects of additives on physical health often spreads to people's ears, making it difficult to eat comfortably. It is worth mentioning that some foods use "no preservatives" as a selling point. Are preservatives really that scary? During the interview, Professor Nong Shaozhuang from the School of Food Science at Dalian University of Technology talked to reporters about the issue of additives more than once. Professor Nong said that without food additives, there would be no modernization of the food industry, let alone a wide variety of dazzling foods. Food additives have played a significant role in the development of the food industry. Currently, the most discussed and influential topic among people is preservatives. Due to technical requirements such as taste, flavor, and vitamin preservation, beverages cannot be sterilized at high temperatures. If preservatives are not added, firstly, the shelf life of the beverage will be affected. Secondly, if some beverages spoil and become contaminated, the harm caused by bacteria and viruses is much greater than that caused by preservatives to the human body. Therefore, it is necessary to add preservatives to similar food products. Professor Nong also stated that having multiple names for additives does not necessarily mean that the dosage exceeds the standard. Everything has its limits. If food additives are used beyond the scope or excessively, they may cause harm to the human body. For example, drinking many bottles of beverages containing preservatives continuously for a certain period of time may result in excessive preservatives. Many food professionals have expressed that food additives are not so scary. Any preservatives allowed by the state to be added, within the permitted range and dosage, adults do not need to worry about safety. According to relevant information, the main function of preservatives in food is to inhibit the growth of harmful bacteria, prevent bacteria and molds from producing toxins in food, or prevent them from reproducing in large quantities and causing diseases. From this perspective, they are more effective than excessive. The main function of preservatives in food is to inhibit the proliferation of harmful bacteria. There are many names for additives, but it does not mean that the dosage exceeds the standard. Any preservatives that are allowed to be added by the state, within the permitted range and dosage, adults do not need to worry about safety. ...
https://en.sindbo.com/html/3568273616.html2013-11-28
The current market status and development trend of food thickeners
According to the classification of food additive products in China, food thickeners generally refer to food gums. Food thickeners are divided into five categories:  1. Plant gums obtained from plant exudates, seeds, fruit peels, and stems. Such as guar gum, sophora bean gum, tamarind gum, tara gum, artemisia gum, flaxseed gum, tianqing gum, fenugreek gum, acacia bean gum, acanthacanth gum, Indian gum, wutong gum, peach gum, pectin, konjac gum, Indian aloe extract gum, inulin, and angelica polysaccharide. 2. Animal glue. For example: gelatin, casein, sodium caseinate, chitin, chitosan, whey protein isolate, whey protein concentrate, fish gelatin.  3. Biogel. Such as xanthan gum, gellan gum, pullulan polysaccharide, carrageenan, yeast polysaccharide, carrageenan, and pullulan polysaccharide.  4. Seaweed gel. For example: agar, carrageenan, alginate (salt), propylene glycol alginate, red algae gum, brown algae fucoidan.  5. Chemical modified adhesive. For example: sodium carboxymethyl cellulose, hydroxyethyl cellulose, microcrystalline cellulose, methyl cellulose, hydroxypropyl methyl cellulose, hydroxypropyl cellulose, modified starch, sodium polyacrylate, polyvinylpyrrolidone. Due to the variety, origin, viscosity coefficient, and production process of thickeners, there may be significant differences in their specific application results. The technical cooperation between thickener manufacturers and food manufacturers is an inevitable trend in the current professional division of labor in the food industry, providing targeted models and process conditions for different users. Another development trend of thickeners is that, in addition to serving as a stabilizing and thickening agent for the system, they are also being developed as a component of functional foods, placing greater emphasis on the functions of polysaccharide compounds. In the past two years, thickeners have been widely used in the food industry, corresponding products, such as jelly, suspended drinks, fruit juice, fermented milk, liquid milk, soft candy, ice cream, meat products, rice and flour products, bionic food, etc. The viscosity of a thickener solution has a significant impact on its effectiveness, and the factors that affect the viscosity of a thickener are multifaceted. In addition to its structure and relative molecular weight, it also depends on the temperature of the system PH¡¢ Metal ion concentration, shear force, etc. With the increase of thickener concentration, the volume of thickener molecules increases, the probability of interaction increases, and the adsorption of water molecules increases, resulting in an increase in viscosity. The pH of the solution has a significant impact on the viscosity and stability of thickeners, and attention must be paid when selecting and using thickeners. The viscosity of thickeners usually varies with changes in pH value. In addition, as the temperature increases, the speed of molecular motion accelerates and the viscosity of the general solution decreases. The dispersion and dissolution of thickener particles also affect their application characteristics, and the chemical structure of hydrophilic colloidal molecules directly affects their solubility. After entering the year 2000, the production and processing of food thickeners in China have developed rapidly. Microbial polysaccharides have broken through foreign technology barriers with the sharp increase in xanthan gum production. Zhejiang Tianwei Biochemical Engineering Co., Ltd. was the first to develop and produce gellan gum. Currently, the quality of domestically produced gellan gum has greatly improved, and its excellent cost-effectiveness has won the favor of domestic and Asian food enterprises, expanding its application fields. In recent years, Kerenan gum and pullulan polysaccharide have been continuously introduced, with production capacity increasing from small to large and product varieties increasing day by day. As a major producer of food additives, China's continuous introduction of high-tech products has been targeted by international food ingredient giants. In the past two to three years, many domestic product manufacturers have been acquired and restructured by foreign companies, and the development prospects of products such as xanthan gum, gellan gum, pectin, etc. are worrying. At present, the industry is facing three main problems: firstly, in the process of strengthening the supervision of food safety by the government, there are still problems such as incomplete regulatory standards and insufficiently scientific law enforcement, which limit the technological innovation of enterprises and bring some adverse effects to their production and operation; Secondly, various cost increases have compressed the profit margin of enterprises, resulting in a decline in their profitability; Thirdly, some products blindly expand production capacity, leading to more intense market competition. The vicious competition of low prices disrupts market order and affects the healthy development of the industry. ...
https://en.sindbo.com/html/3810952857.html2013-11-28
International experts gather in Guangzhou to discuss food processing
On November 4th, the 8th International Agricultural Engineering Committee Food Processing Technology Conference, known as the "Olympics" in the field of agricultural engineering, opened at Guangzhou University City. More than 600 experts from 45 countries around the world participated in this conference, and 7 academicians from the United States, Canada, Australia, Ireland, Chile, and Ethiopia were invited to give special presentations. This international conference is chaired by Sun Dawen, a member of the European Academy of Humanities and Natural Sciences, the Royal Irish Academy of Sciences, and the International Academy of Food Sciences. It is hosted by South China University of Technology and supported by the National Natural Science Foundation of China and other organizations. It is reported that the conference will hold discussions and exchanges on the theme of "Advanced Food Processing Technology and Quality Control". Over a period of 3 days, 12 sub venues will be set up to hold 120 academic presentations. Professors will give keynote speeches on topics such as the current state of world agriculture and food processing, food safety and quality control, and advanced food processing technology. Academician Sun Dawen, the chairman of the conference, said that agriculture and food industry are one of the pillar industries of Guangdong Province. The food industry of Guangdong Province has grown at an average annual rate of more than 15% in recent years. "Guangdong grain and the Pearl River water" are famous far and wide, but there is also an urgent need to seek high-tech support, transformation and upgrading, and international connection. It is understood that the International Committee for Agricultural Engineering (CIGR), also known as the International Society for Agricultural Engineering, was founded in Liege, Belgium in 1930. It is the largest and highest academic institution in the field of agricultural and biological systems engineering. The current chairman of CIGR is Professor Sun Dawen, a leading talent in Guangdong Province. He is the first Chinese chairman of CIGR in its 83 year history. The CIGR Food Processing Series Conference was initiated by Academician Sun Dawen. The first conference was held in Beijing, China in 2004, and subsequent conferences were held in Poland, Italy, Brazil, Germany, France, and South Africa. ...
https://en.sindbo.com/html/9032183213.html2013-11-4
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