报告题目：Next Generation Food Processing for Better Health and Sustainability
报告人：Prof. Remko Boom
Prof. Remko Boom received his MSc and PhD degrees (both cum laude, highest honours existing) at the University of Twente, The Netherlands, in 1988 and 1992, respectively. From 1992 to 1998 he worked for Unilever at the Vlaardingen Research Laboratory, as lead scientist and Research Leader. In 1998, he was appointed as full professor of Food Process Engineering at Wageningen University.
His research interests concentrate around the exploration of new principles to more sustainably produce healthier products. Typical research subjects in his research group are on membrane separations, microfluidic techniques for separation and structuring, emulsification, mild and dry processing of food materials, drying, shear-based structuring of proteins and 3D printing of foods
He is member of the Academic Advisory Board of the Institute for Sustainable Process Technology (ISPT.eu), is scientific director of the new Sustainable Food Initiative, is member of the leadership team of the European Technology Platform Food for Life, participates in the Top Institutes on Food and Nutrition (TIFN.nl), and on water research (Wetsus.eu). He has been part of multiple committees and board for the Dutch National Science Foundation (NWO). He has currently (co-) published more than 370 peer-reviewed publications (Scopus), and has successfully graduated 61 PhD students to date.
报告题目：Integrated environmental-economic analysis for sustainable food production
报告人：Dr. Xueqin Zhu
Xueqin received her academic training in Chemical Engineering at Zhejiang University (BSc) and Dalian University of Technology (MSc) and in Economics at Wageningen University (MSc with distinction and PhD). After her PhD, she worked for the Netherlands Bureau for Economic Policy Analysis (CPB) and Vrije Universiteit Amsterdam in 2005-2006. She worked at the Business Economics Group on the farm-level impact of the EU Common Agricultural Policy under an EU-funded project (CARERA) in 2006-2008. From 2008 to 2013, she was assistant professor at Environmental Economics and Natural Resources Group, Wageningen University. Since 2014, she is associate professor of the same group.
Her inter-disciplinary background provides her with quantitative skills and wide interests for many environmental problems related to food production. Her research focus is on integrated environmental-economic modelling combined with econometric analysis in the domain of sustainable food provision and food-energy-water-climate change nexus. She integrates the relevant environmental inputs in economic models (applied general equilibrium modelling) to identify solutions to sustainable food provision at macro level (i.e. regional, national and global level), and uses econometric approaches to identify factors that influence farmers productive efficiency at micro level (i.e. village and farm level). Her specific research interest lies on the economic analysis of adaptation and technological developments for sustainable food production under climate change, bioenergy, water management, global food security, and EU common agricultural policy as well as Chinese land use policy.
报告题目：Natural oil droplets, Ingredients for industry
报告人：Dr. Costas Nikiforidis
Dr. Costas Nikiforidis received his MSc and PhD degrees of Chemistry at the Aristotle University of Thessaloniki, Greece, in 2007 and 2011, respectively. From 2011 to 2015 he worked at Physics and Physical Chemistry of Foods Group, and then Food Process Engineering Group as Postdoctoral Researcher. In 2016, he was appointed as Assistant professor of Biobased Chemistry and Technology Group at Wageningen University.
He conducting cutting edge research and publishing progressive findings that drive the future of biobased materials on an international scale.