Australian wheat for healthy whole grain products (China webinar)

澳大利亚出口粮食创新中心(AEGIC)举办线上座谈会

An online-seminar organised by Australian Export Grains Innovation Centre (AEGIC)

会议时间:10月27日(上午10:00-11:00时)

Webinar date and time: 27 October 2020 (Tuesday) 10:00 – 11:00am

Zoom 网络研讨会

Zoom webinar

费用: 免费

Cost: Free

立即登记 / REGISTER NOW

会议目的:

澳大利亚是全球优质小麦生产的领军者。澳麦饱满拥有白色麸皮,低水分,产于干净的环境,加上其优良品质使澳麦享誉国际为制做面条及面点最理想的原料。

澳大利亚出口粮食创新中心(AEGIC)是独立非盈利组织为成立于2012,通过市场洞察力,创新及应用科学技术以提高澳大利亚粮食在市场上的应用价值。

中国为澳洲粮食重要的出口市场之一。AEGIC举办此线上座谈会,旨在提高中国小麦专家对澳麦应用于健康全谷物食品的认识并进行一些技术方面的交流。欢迎各界有关人士参与。

Aim

Australia is the word leader in producing high quality wheat. Australian wheat has white bran, low moisture, is produced in a clean environment, and its high quality has made Australian wheat known internationally as the best raw material to make noodles and other wheat products.

Australian Export Grains Innovation Centre (AEGIC) is an independent and non-for-profit organisation that was set up in 2012, through market insights, innovation and application science technology to add value to Australian grains through increasing their application in markets.

China is one of the important grain export markets for Australia. AEGIC organises this online seminar aiming to increase understanding of Chinese wheat users about the use of Australian wheat in Chinese wholegrain products, which also allows technical exchanges.  We welcome your participation.

受邀人员

此会议会对面粉厂,面条及烘焙食品制造商,粮食贸易和研究机构的技术管理人员有用处。

Who should attend

This information would be beneficial for technical and management staff employed in flour milling companies, noodle making companies, bakeries, grain trading and research organisations

会议日程

Webinar program

Time 时间 Topic 课题
上午10:00时

10:00am

 

开幕、欢迎演讲

Opening/Welcome speech

 

Hayfa Salman博士, 业务经理 – 化验服务及研究,AEGIC

题目:全谷物的效益

 

Dr Hayfa Salman, Business Manager – Analytical Services and Research, AEGIC

Title: Whole Grain Benefits

上午10:00时

10:05am

 

Mathew Rees先生,高级制粉顾问, AEGIC

题目:全谷物制粉: 机遇、挑战和解决方案

 

Mr Mathew Rees, Senior Milling Consultant, AEGIC

Title: Milling Whole Grain Flour: the opportunities, challenges, and solutions.”

上午10:30时

10:30am

 

Sabrina Lim小姐,食品科学家, AEGIC

题目:全谷物食品:与澳大利亚小麦的机会

 

Miss Sabrina Lim, Food Scientist, AEGIC

Title: Whole grain products: The opportunities with Australian wheat

上午10:55 – 11:00时

10.55am-11:00am

 

议总结

Closing remarks

 

专家简介

Speaker profiles

Dr Hayfa Salman
业务经理-化验服务及研究
Business Manager – Analytical Services
澳大利亚出口粮食创新中心
Australian Export Grains Innovation Centre

Hayfa Salman 博士于悉尼大学获谷物化学与生物化学博士学位及乔丹大学获农业科学学士。AEGIC的业务经理-化验服务及研究。拥有30年的粮食工业方面的经验,涉及了农业及谷物化学的各个领域。这包括了提供战略及有效的领导,管理科研项目,创建高效的商业实验室和研究团队。目前为卧龙岗大学的高级荣誉会员,谷物和豆类营养委员会(GLNC)及ICC谷物和豆类营养委员会的成员。近年来研究的一个主要焦点是全谷物,全谷物消耗及健康效益,多糖(淀粉和纤维)成分的组织,功能特性和其在食物上的使用。

PhD, Cereal Chemistry and Biochemistry, University of Sydney

BSc Agricultural Science, University of Jordan, Jordan

Business Manager – Analytical Services and Research. I have 30 years of experience in the grain industry covering a wide range of areas in Agriculture and Cereal Chemistry. This includes providing strategic and effective leadership, managing aspect of research projects, and creating highly efficient and productive commercial laboratories and research teams. I am a Senior Honorary Fellow at the University of Wollongong, a committee member of GLNC, and a member of ICC Global Whole Grain Definition Working group. In recent years a major focus of research has been Whole Grain, whole grain consumption and health benefits, and structure, properties and functionality of polysaccharides (starch, and fibre) components and its addition to food.

Mathew Rees
高级制粉顾问
Senior Milling Consultant
澳大利亚出口粮食创新中心
Australian Export Grains Innovation Centre

Mathew Rees先生是AEGIC的高级制粉顾问。在完成了生物科学理(荣誉)学士之后,Mathew 加入了制粉工业以及完成了伦敦城市及协会(London City and Guild)函授课程的所有单元,其面粉单元为世界第一。 并于瑞士接受额外的培训完成了布勒制粉技术II课程。他积累了20年的制粉实践经验,其中包括小麦质量要求,实验室及面粉厂管理,制粉研究及发展,面粉厂审计及运行制粉培训课程。

Mr Mathew Rees, Senior Milling Consultant, AEGIC. After completing a Bachelor of Science (Hons) in Biological Science, Mathew joined the milling industry and completed all modules of the London City and Guild’s correspondence course, topping the world in the flour module, and also received additional training in Switzerland through completion of the Buhler Milling Technology II course. He has accumulated 20 years’ experience in practical flour milling, including wheat quality requirements, laboratory and mill management, milling research and development, mill auditing and running milling training courses.

Sabrina Lim
食品科学家
Food Scientist – Baking
澳大利亚出口粮食创新中心
Australian Export Grains Innovation Centre

Sabrina Lim小姐于2017年在新南威尔士大学完成了食品科学与营养学位后加入AEGIC,目前是一名食品科学家。Sabrina执行面包、海绵蛋糕和饼干产品所需的烘焙测试。在AEGIC工作期间,她还完成了零售烘焙的学徒生涯。除了烘焙测试,她还进行培训课程,并协助进行感官和保质期测试。正在继续通过开发和进行试验扩展她的研究技能,且保持对食物的可持续性及食品损耗的兴趣。

Sabrina Lim joined AEGIC in 2017 after completing a degree in Food Science and Nutrition at the University of New South Wales and is currently working as a Food Scientist. Sabrina performs the baking tests required for bread, sponge cake and biscuit products. During her time at AEGIC she has also completed her apprenticeship in Retail Baking. Alongside baking tests, she also conducts sessions in training courses and assists with sensory and shelf life testing. Sabrina is continuing to expand her research skills through developing and conducting trials, with an interest in sustainability and food waste.

如需进一步了解此线上会议的详情,请与Siem Siah博士联系–

Please contact Dr Siem Siah for further information about the webinar –