Distinguished guests, ladies and gentlemen,

The Third ASRTU Sino-Russian Bilateral Symposium will be held at Harbin Institute of Technology, and the specialists from Agriculture, Fishery, Animal husbandry, Food industry, Forestry, Chemistry, Food manufacturing, Food nutrition, Green chemistry, Clinical medicine and Instruments and equipment are invited to make academic reports. Special topics will also be arranged for further communication and in-deep discussion.

CONFERENCE DATE: 21^st-23^rd December, 2018

CONFERENCE VENUE: Harbin Institute of Technology, Harbin, China

HOSTED BY: Harbin Institute of Technology

ORGANIZED BY:

Institute of Extreme Environmental Nutrition and Protection, HIT

Institute of Food Science and Engineering, HIT

National & Local Joint Engineering Laboratory for Synthetic Conversion and Separation Techniques of Extreme Environmental Molecular Nutrition

SUPPORTED BY:

Association of Sino-Russian Technical Universities (ASRTU)

ITMO University, Saint-Petersburg, Russia

Heilongjiang Institute of Natural Products Engineering (HINPE)

Heilongjiang Institute of Food Science and Technology (HIFST)

Beverage engineering technological research center of fruit-vegetables and coarse cereals of Heilongjiang Province

Northeast Agricultural University

Heilongjiang Bayi Agricultural University

Heilongjiang University

Northeast Forestry University

Harbin University of Commerce

Qiqihar University

China Journal of Bioinformation

Harbin HIT-ZO Biological engineering CO,. LTD.

THEMES:

1. Agriculture and food

2. Animal husbandry and food

3. Food industry

4. Forestry and food

5. Chemistry and food

6. Food manufacturing

7. Food nutrition

8. Food safety and inspection methods

9. Environment and food

10. Instruments and equipment

11. Research and development of extreme environment protection food

12. Development and application of food raw materials and ingredients

13. Bio-synthesis, transformation and separation

14. Advances in biomedicine

15. Green chemistry

16. Medical food

     

    PART OF THE ATTEND UNIVERSITY

17. ITMO University, Saint-Petersburg, Russia

18. Novosibirsk State Technical University

19. Far-Easten Branch of Russian Academy of Sciences (FEB RAS), Russia

20. FSEBEI HE Omsk State Agrarian University, Russia

21. FSBEI HE Saratov State Agrarian University, Russia

22. Gubkin National University of Oil and Gas, Russia

23. Astronaut Research and Training Center of China

24. Army Medical College

25. Jilin University

26. Northwest Agriculture & Forestry University

27. Capital Medical University

28. Northeast Agricultural University

29. Northeast Forestry University

30. Heilongjiang University Of Chinese Medicine

31. Heilongjiang University

32. Heilongjiang Bayi Agricultural University

33. Harbin University of Commerce

34. Qiqihar University

35. Shenyang Agricultural University 

36. Shenzhen University 

37. Chinese academy of tropical agricultural sciences

38. Chinese Academy of Medical Sciences

39. Soochow University

40. Daliann Maritime University

41. Peking University

42. Dalian Polytechnic University 

43. South China Agricultural University

44. Shanxi University

45. Shanxi Agricultural University 

46. Heilongjiang Academy of Traditional Chinese Medicine

47. Yangzhou University

48. University of Shanghai for Science and Technology

49. Zhejiang Gongshang University

50. Zhengzhou University

51. Changsha Environmental Protection Vocational College

52. Ankang University

53. Shanxi Selenium-rich Food Engineering Lab

54. COFCO Nutrition and Health Research Institute (NHRI)

55. Institute of Agro-Products Processing Science and Technology CAAS

PART OF THE GENERAL ASSEMBLY REPORT

1. Nadtochii Liudmila, Non-traditional sources of nutrients for Russian consumers and prospects of their use

2. Rozhdest venskaya Lada, Food irradiation of protein-containing products as a method in order to increase the assimilation of protein substances

3. Boulkrane Mochamed, Post-harvest technologies of prolonged storage of plant food products

4. Ivanova Vera, Development of ways to improve the quality and safety of food products

5. Muradova Mariam, Research of various starter cultures for the production of functional yoghurt

6. Marina kurman, Screening,Identification and analysis of Cholesterol-lowering Probiotic from enzymes

7. Zhang Zhi, Seyitmammedov Eziz, Effects of corn peptide-Zn complex on immune function in mice

8. Viacheslav, Trends of soybean processing and techno logy development in China

9. Mikhail Kusaikin, Ingredients and functions of sea cucumber products

10. Marina Gribova, Characteristics of food distribution in the far east of Russia

11. Stepan V. Vorobyev, Phenolic derivatives with lactamomethyl substituents as potentional inhibitors of oxidation

12. A.L.Vebe,Technological issues of the use of Rissian haricot varieties for creation of dispersed systems

13. OlgaV. Primerova, Synthesis and antioxidant properties of novel fused triazole derivatives with sterically hindered phenolic fragment

14. Zhenyu Wang, The Role of Natural Products and Intelligent Equipment in the Construction of Manned Space Life Support System

15. Peng Zang, Construction of space food research system in China

16. Kuan Zhang, A measure of energy metabolism in the body

17. Chunmeng Shi, New strategies of medical countermeasures for radiation combined injury in nuclear events

18. Baohua Kong, Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio)

19. Yujie Chi, Changing mechanism in the gel properties of frozen whole egg during frozen storage

20. Xiuling Zhang, Research and development of vegetable preservative and its application in preservation and processing of fruits and vegetables

21. Guoping Yu, Enzymatic acidolysis for synthesis of structured lipids enriched with medium-chain fatty acids in organic system assisted by ultrasound pretreatment

22. Na Zhang, Evaluation of the inhibitory effect of CNPP synergistic exercise on sarcopenia

23. Lehe Tan, Integration of One, Two, Three Production (Six Industries):Practice of Xinglong Tropical Botanical

24. Zhanmei Jiang, Characterization of two whey glycosylated hydrolysates and in vitro antioxidant activity

25. Ying Ma, Volatile branched chain fatty acids contribute to the typical flavor of milk and milk powder

26. Weiming Wang, Heihe Bean, Great Health of the Whole People--- Healthy China

27. Yan Liu, An overview of application and research of fructus schisandrae ratans

28. Qian Liu, Improvement of the Textural and Gel Properties of Frankfurters by Incorporating of Thermo-reversible or Thermo-irreversible Curdlan Gels

29. Qian Chen, Antioxidant Properties and Mode of Lactic Acid Bacteria and Their Antioxidant Roles in Fermented Meats

30. Xiufang Xia, Changes in gel quality of myofibrillar protein induced by its structural modification during frozen storage and different thawing methods

31. Liang Li, Research Status and Innovation of Tofu Processing Technology

32. Fang Fang, Protective effect of polyunsaturated fatty acids (PUFAS) on radiation intestinal injury

33. Huafeng Liu, Experimental study of nutrient intervention for the offensive of the solitary golden hamsters

34. Fengming Ma, Degradation of polysaccharide from Auricularia auricula by solution plasma process with hydrogen peroxide

35. Tuoyi Wang, The study on Chinese cabbage

36. Yan Wang, Polyphenolic metabolites of Flemingia philippinensis and their biological activities

37. Xiaolan Liu, Development and function evaluation of fermented feed with corn gluten meal as main material

38. Qingshen Sun, Preparation of Bifidobacterium breve beads encapsulated into low methoxyl pectin and its effects on yogurt quality

39. Xuli Wu, Development of detection and effects of food processing upon allergen city of milk allergens

40. Yuhong Zhao, Total phenols, flavonoids, and procyanidins levels and total antioxidant activity of different Korean pine (Pinus koraiensis) varieties

41. Qingqi Guo, Conversion and functionality of DP of proanthocyanidin during fermentation of black chokeberry

42. Ziluan Fan, Extraction and Antimicrobial Activity of Essential Oil from Pinus koraiensis

43. Wei Song, Lactobacillus paracasei subsp. paracasei M5L induces cell cycle arrest and calreticulin translocation via the generation of reactive oxygen species in HT-29 cell apoptosis

44. Hongliang Li, Advances in Extraction Technology and Bioactivity of Cereal Polysaccharides

45. Chang Zhang, Advance in heavy Metals Detection Technology in Food

46. Junqi Xiao, Study on the technology of steam explosion pretreatment assisted extraction of protein from rice bran

47. Shuting Liu, Physicochemical Properties of Different Varieties of Kidney Bean Starch in Heilongjiang Reclamation Area

48. Jingwei Zhang, Study on the Extraction and Antioxidant Activity of Flavonoids from Different Green Beans

49. Lei Zhu, Pilot study on wine quality of a new wine grape cultivar ‘YW20’ with cold resistance

50. Yang Guo, Preparation of Microcapsule Antioxidative Wall Materials of Pine Nut Oil by the Maillard Reaction

51. Fei Teng, In vitro digestion of cow and sheep milk triacylglycerols

52. Shiwei Chen, Method to quantitative analysis of Lactobacillus bulgaricus cell division by fluorescent tracking dye

53. Deyong Zeng, Effect of SJ-10 Return Satellite on Oryza sativa Oxidative Stress

54. Yudong Shi, Effects of 2'-Fucosyllactose on Gut Microflora and Brain Development of Weaning Infant Human

55. Shiyun Wei, Photosynthetic performance of rice seedlings originated from seeds exposed to spaceflight conditions

56. Fangyuan Duan, The effect of Diosmin on the blood proteome in a rat model of venous thrombosis

57. Yishu Yin, Effects of Acanthopanax senticosus on Brain Injury Induced by Simulated Spatial Radiation in Mouse Model Based on Pharmacokinetics and Comparative Proteomics

58. Yuanbing Zhu, The protective on athletic ability of caenorthabditis elegans in microgracity environment

59. Mengyao Liu, Transcriptome sequencing study of Caenorhabditis elegans treated by glucose under simulated microgravity

60. Chen Song, Protective effects of Acanthopanax senticosus extract on nervous and immune system in irradiated mice

61. Mingyao Liu, Protective effect of flavonoids from corn silk on hydrogen peroxide-induced oxidative damage in HepG2 cells

62. Haiyue Niu, Intestinal flora characteristics of infants constipation after complementary food introduced

63. Jialei Sun, Effects of feoA Genes on the Division and Proliferation of L. BULGARICUS

64. Yi Xiong, Screening and Structural Characterization of Polysaccharides in Maize Pollen with anti-radiation activity

65. Haiyan Liu, Effect of heat treatment on nutrients of liquid milk

66. Changhui Zhao, Anti-fatigue Effect of Hydrolyzed Skin Derived Peptides of Rana Chensinensis

67. Fuguo Liu, Co-encapsulation of Polyphenols Using Biomacromolecules: Advances in Physicochemical Properties and Potential Applications

68. Jianwei Gao, Effects of different physical properties of corn sample pretreatment on the zearalenone extraction

69. Jun Liu, Isolation, purification and antibacterial analysis of endophytes from Artemisia argyi

70. Chunyu Gong, Analysis and Immunological Activity of Polysaccharide from Corn Silk

71. Chengyu Guo, Analysis of the influencing factors and nutritional components of the basic formula of quick-frozen fruit beverage

72. Huijun Zhang, Modified of Zein Films by wet-heating glycosylation and Its application in capsule shells

73. Shifeng Yu, Effects of ozone oxidation treatment on structural characteristics, thermal and rheological properties of waxy corn starch

74. Mengmeng Niu, Separation, characterization and bioactivity of exopolysaccharides produced from Lactobacillus fermentum S1

75. Mengmeng Niu, Dynamic study in phenolic compounds and antioxidant activty of dehusked barley fermented by lactic acid bacteria and Rhizopus oryzae

76. Chao Zhang, Advance in analysis and composition of γ-oryzanol from rice branoil

77. Yue Wu, Optimization of production technology of black bean tempeh by response surface methodology

78. Liuqing Qu, Advances in the application of antioxidant peptides in foods

79. Qi Zhang, The analysis of the cause of non-enzymatic browning during physalis pubescens L. fermentation

80. Yingbo Yu, Isolation and Identification of Metabolites in Cold-Region naked oat (Avena nuda L) from Northeastern China Based on UPLC/Q-Exactive Orbitrap MS

81. Xin Li, Study on Physicochemical Characteristics and Antioxidant Activities of Soluble Dietary Fiber in Fresh Rice

82. Yuchao Feng, Research on the effect of rice metabolism on storage and year based on GC-MS Technology

83. Yuying Bai, Obesity plays a key role in the occurrence and development of osteoarthristis

84. Yandong Zhang, Chemical compositions and anti-tumor activity of the essential oil from Pinus Koraiensis Pinecones

85. Cuilin Cheng, Identification of a Novel Lantipeptide from Marinactinospora thermotolerans SCSIO 00652 and Potentiation of Carcinostasis

86. Jianguo Guo, Protective effect of Platycodon grandiflorum polysaccharide on the impairment of learning ability of PM2.5 exposed Rats

87. Haitian Zhao, Protective effect of Cyanidin-3-O-glucoside on radiation-induced damage in mice

88. Yuxiang Gu, The Effect of Fermentation and Storage on Peptide and Metabolites Profile in Yogur

89. Zhiping Chi, Immunomodulatory activity of different fractions peptides derived from mung bean hydrolysates on RAW264.7 macrophages

90. Hong Liu, Viscosity and Gelatinization Properties in Sorghum and Wheat Flour Blends

91. Xinyue Cai, Bioinformatics Analysis of SUT Gene Family in Sorghum bicolor

92. Xue Gong, Study on the effect of peeling treatment on the physicochemical properties of quinoa flour

93. Cong Liang, The differences of intestinal microflora structure between children with different early feeding methods and the influence of obesity on them

94. Qian Wang, Effect of temperature and pH on the colloidal calcium phosphate in milk

95. Qingxi Ren, Thermal and Storage Properties of Milk Fat Globules Treated with Different Homogenization Pressures

96. Xing Li, Changes in the major milk proteins of pasteurized milk during storage and the effects on protein digestibility

97. Lei Liu, Effect of tea polyphenols on the stability of β-carotene in oil-in-water emulsions

98. Jianjun Cheng, Bioactivity of Chito-oligosaccharide delivered pyropheophorbide-a photosensitizer for combining chemotherapy and photodynamic therapy of cancer

99. Qianyu Zhao, Selective recognition and fast enrichment of anthocyanins by dummy molecularly imprinted magnetic nanoparticles

100. Wang Li, Graphene oxide/ lauryl betaine nano material synthesis and properties

      

REGISTRATION

The registration fee for Russian participants is free, all the colleagues and students are welcomed. The registration fee for Chinese participants is ¥ 800 for teachers and ¥ 500 for students. The costs of transportation and hotels are self-charged, and hotels could be arranged by Secretariat.

The invoice is issued by Harbin Honglong Conference Service Co., LTD

Bank and Account Number: Xueyuan Branch of Harbin Bank, 1239084696908883

Taxpayer Identification Number TIN: 91230 103MA 1AYAD R4H

CONTACT

Jing Jing(R), Zhang Hua(C), Ding Zhongqing(R)

Tel: +86-15204606272, +86-15004698415, +86-13613603620

E-mail: hiteenpi@126.com

Address: School of Chemical and Chemical Engineering, Harbin Institute of Technology, Harbin, West Dazhi Str. 92, 150001, China.

PAPER SUBMISSION

1. Please prepare your abstract in English in MS Word according to the following instructions.

(1) Please follow the format of the Template (the Annex 1) strictly, abstract only. But if you want us to help you to publish on China Journal of Bioinformation, please send us the full paper follow the format of template.

(2) Please submit your abstract, the main page of passport and the international travel insurance by email attachments to hiteenpi@126.com by the given deadline.

2. Author's name, organization, mailing address, zip code and email address should be stated at the end of the document in English.

3. The invitation will be finished in one week to the participant whose abstract have been accepted after peer-reviewed by the scientific program committee, please check your email.

IMPORTANT DATE

1. Required Information of passport (participants outside of China)/international assurance/English abstracts should be sent before 12, Dec. 2018;

2. PPT for report should be submitted before 15, Dec. 2018;

3. Registration on 21, Dec. 2018 (The Xi Yuan Hotel, 21 Fayuan Street, Harbin, 150001, P.R. China).

ACCOMMODATION

XIYUAN HOTEL: No. 92 Xidazhi Street Nangang District, Harbin,

Booking Tel. Number: 0451-86417114

HATE BUSINESS HOTEL: No. 108 Xidazhi Street Nangang District, Harbin, 

Booking Tel. Number: 0451-86417636, 0451-86790588

HOME INN：No. 201 Xidazhi Street Nangang District, Harbin,

Booking Tel. Number: 0451-86610111-9

HANTING EXPRESS：No. 130 Guixin Street Nangang District, Harbin,

Booking Tel. Number: 0451-51759222

                                                 Institute of Extreme Environmental

                                             Nutrition and Protection, HIT (HITEENPI)

                                                                                                                                05.Dec. 2018