Workshop Title:

Advances in Food Chemistry


December 2nd, 2023 (GMT+8)


Wuhan Polytechnic University and Hubei Jingchu Specialty Food Industry Technology Research Institute


  • Nanotechnology
  • Food chemistry
  • Food engineering
  • Food nutrition
  • Biomaterials

Workshop Chairs:

Prof. Yang Yi
Professor in Wuhan Polytechnic University

Personal Bio:

Dr. Yang Yi is currently the Vice Dean of College of Food Science and Engineering, the team leader of Food Nutrition Biology and Health Product Innovation, and the academic leader of Agricultural Product Processing and Storage Engineering, at Wuhan Polytechnic University (WHPU). He is also the deputy director of Hubei Engineering Research Center for Food Green Processing Technology and Intelligent Equipment, and an editorial youth member of Journal of Food Safety and Quality. He was granted the Young Top-notch Talent Cultivation Program (2021) by Organization Department of Hubei Province, the Youth Morninglight Program (2016) by Wuhan Science and Technology Bureau, and the Outstanding Youth Scholar Program (2015) by WHPU. His research interests focus on natural bioactive compounds and functional foods. As the Principal Investigator, Dr. Yang has presided over more than 20 research projects funded by Chinese government departments and companies, such as the National Natural Science Foundation, the National Innovative Methods Work Project, the National Key R&D Project, the Key R&D Project of Hubei Province, etc.

Dr. Yahong Han
Lecturer in Wuhan Polytechnic University

Personal Bio:

Dr. Yahong Han is a teacher in the College of Food Science and Engineering, Wuhan Polytechnic University, Hubei, China. She received her Ph.D. degree from China Agricultural University (Beijing, China). She has presided over many funds, such as Hubei Provincial Natural Science Foundation of China, China Postdoctoral Science Foundation and so on. She has published more than 26 scientific papers, several patents and books, focusing on nanoparticles, nanofilms and analytical methods. She is also a guest editor of several journals and a reviewer for many high quality journals.

Workshop Committee Members:

Prof. Wenfu Hou; Wuhan Polytechnic University

Prof. Wei Xu; Wuhan Polytechnic University

Workshop Description:


The Academic Conference on Advances in Food Chemistry is a momentous gathering for scholars and practitioners delving into the captivating world of food science. Food chemistry stands as a pivotal discipline that unravels the intricate chemical processes underpinning the composition, quality, safety, and nutritional value of the food we consume. The landscape of food chemistry research is constantly evolving, with ongoing innovations driven by groundbreaking studies and emerging technologies. Our conference provides a much-needed platform for the exchange of ideas, presentation of novel findings, and exploration of the latest trends in this dynamic field. Our goal is to promote collaboration, insight, and a deeper understanding of the chemical complexities influencing the food we eat, its impact on our health, and the environment. We invite you to join us for an intellectually stimulating experience as we dive into the forefront of food chemistry research.


The Academic Conference on Advances in Food Chemistry seeks to address the pressing challenges and opportunities in this pivotal field. One of the primary problems we aim to tackle is the global need for sustainable, safe, and nutritious food sources. With a growing population, climate change, and evolving dietary preferences, it is imperative to harness the recent advances in food chemistry to achieve these goals. Recent research has yielded insights into flavor chemistry, enabling the development of healthier, tastier, and more sustainable food products. Moreover, advances in food preservation techniques are vital to reduce food waste and extend the shelf life of perishable goods. The conference will also emphasize innovations in nutritional analysis to enhance the health benefits of food and enhance food safety through cutting-edge techniques and technologies. We believe that by bringing together experts, we can foster collaborations and knowledge sharing, ultimately contributing to the development of safer, more sustainable, and nutritious food sources.

Scope and Information for Participants:

The conference will encompass a broad spectrum of topics within food chemistry, including but not limited to flavor chemistry, food preservation techniques, nutritional analysis, and food safety. Participants are encouraged to present their research, share insights, and engage in discussions regarding the latest advancements in these areas. In addition to traditional presentations, we will host interactive workshops, panel discussions, and networking opportunities to encourage collaboration and knowledge exchange. Researchers, academics, industry professionals, and students passionate about food science and chemistry are all invited to participate. Our aim is to create a vibrant forum for exploring the frontiers of food chemistry, fostering new partnerships, and addressing the pressing issues related to the safety, sustainability, and nutritional quality of the food we consume. Together, we can contribute to a better, healthier, and more sustainable future through the transformative power of food chemistry.


On December 2, 2023, the 4th International Conference on Chemistry of Materials and Environmental Engineering was held in Wuhan, China, in Room 602, 6th Floor, China Oil and Grease Museum, Campus of Wuhan University of Light Industry (WULI), Jinyinhu, Wuhan, China. More than ten reporters in the conference reported colorful and full of content, deeply centered on the development of chemistry and materials, environment and engineering aspects to put forward different theoretical research. Attendees at the conference were attentive and focused on learning about the trends and directions of future development.

The presenters and experts shared many valuable insights and experiences from different perspectives. Among them, at the meeting, Ms. Huajuan Wang from Wuhan University of Light Industry reported on the preparation of mesoporous polydopamine nanocomposites and their antimicrobial properties against foodborne pathogens, Dr. Feng Hong from Huazhong Agricultural University (Wuhan, Hubei, China) reported on the study of rapid detection methods of hazardous factors in food products, and Dr. Mingrui Zhou reported on the co-encapsulation of anthocyanins and cinnamaldehyde in nanoparticle-filled carrageenan films: preparation, Characterization and active packaging applications, they reported different insights on materials and detection, which provided valuable advice for the construction of materials chemistry environmental engineering.

Through active participation and cooperation, we were able to fully communicate and learn from each other, providing many new ideas and directions for future scientific and technological development.


M62C+XRH, Machi Rd, Dongxihu District, Wuhan, Hubei, China, 430024


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Attend in person:

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