Professor and doctoral supervisor in the School of Food and Health of Beijing Technology and Business University. Main research areas are plant oil bodies, functional factors (calcium/iron/zinc, pigments, fats and oils, etc.) stabilization, nano and emulsification technology, in vitro digestion and GI evaluation, fat substitution technology, molecular interactions of food additive.
North Ballroom - Hall 18 1st Floor
Since 2018, the concept of plant-based has taken root in the industry as a new way of eating. With the global ESG boom, plant-based has also played a significant role in the sustainable development of the earth. In this "plant revolution", it wants to promote the consumer upgrade in the quality of excellence.
- In the past few years, what value has plant-based, which emphasizes Good For Earth, Good For People, brought to the world?
- The new plant-based rise, not to be a substitute for anyone, how it "do it yourself" in the industry?
- Under the competition of a thousand sails and a hundred boats, how many possibilities are there for the future of plant-based?