OECian Ofori Donkor Prince, of the School of Food and Biological Engineering supervised by Prof.Yu Cheng, Jiangsu University) made a presentation on the “Effect of ultrasound pretreatment with different modes: Mechanical and microstructure of whey protein emulsion” Protein-based Hydrocolloids

The programme was organized by Nanchang University in collaboration with, Jiangxi Institute of Food Science and Technology, State Key Laboratory of Food Science and Technology, Nanchang University and School of Food Science and Technology.

It also caught the attention of many sponsors including Elsevier, SCIEX, TATE&LYLY, Jiangxi Jiangzhong Diet Therapy Technology Company And Jiangxi Yuanchang Industry Co., LTd. The Supporting Journals were Food Hydrocolloids, Bioactive Carbohydrates and the turnout for the event involved over 300 participants out of whom 230 people came from China and the rest from other countries around the world. 

Also, the invited guests gave their presentations in the morning sessions whiles the afternoon sessions  of the day was dedicated for  the grouping  of scholars into  different halls who made oral presentations  based on their research specialization in relation to  Hydrocolloid Functionality, Dietary Fibre and Polysaccharide, Starch as Hydrocolloids, Bioactive Hydrocolloids, Hydrocolloid Sources and Materials, Protein-based Hydrocolloids, Hydrocolloids for Delivery Hydrocolloids in Emulsions and finally with a  China-Canada Joint Symposium. 

The rotational Global Scientific Conference of Hydrocolloids conference aimed to bring researchers in the field of hydrocolloids to present and share their innovative ideas in food hydrocolloids.Many countries have hosted this event including USA, Australia, Canada, Norway,Singapore and China. 

The opening ceremony of the conference was held in the morning of the 22nd may 2018 with different speeches and lectures given by the invited dignitaries including Prof Chuangbing Zhou, the President of Nancheng University, Prof Steve Cui, Agriculture and Agri-Food Canada, Canada,( chairman of the conference and a food hydrocolloid medal winner), Prof Mike Gidley, University of Queensland, Australia, Prof. Lina Zhang, Wuhan University, China. Other presentations by other invited speakers on other subsequent days  included  Prof. Stefan Kasapis, RMIT University, Australia, Prof. Marguerite Rinaudo, University Grenoble Aples, France, Prof. Bruce Hamaker, Purdue University, USA, Prof.Jie Chen, Jiangnan University, China, Prof. Yong-Cheng Shi, Kansas State University, USA, Prof. Hongbin Zhang, Shanghai Jiao Tong University, China, Prof. Vassilis Kontogiorgos, University of Huddersfield, UK, Prof. Jingsong Zhang, Shanghai Academy of Agricultural Sciences, China , Prof. Lianzhong Ai, University of Shanghai for Science and Technology, China , Prof. Xinzhong Hu, Shaanxi Normal University, China, Prof. Lingyan Kong, The University of Alabama, USA. 

At the end of the conference, many participants had better understanding on the dynamics and the future direction of food hydrocolloids. Socialization and networking opportunities were shared by the participants. 

The next conference was scheduled for May, 2020 at RMIT University, Melbourne Australia.