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2018 Chinese Swine Industry Symposium

I. Theme : "Enhancing the nutritional functionalities and safety of pork via innovative biotechnology “
II. Topics and Experts

Chapter

Theme

Expert

Part 1

Research and development of innovative biotechnology

 

1

Application of new bio-technology for improvement in pork production efficiency

Dr. Guoyao Wu

Professor, Texas A & M University

2

An update on biotechnological processes for production of high quality single cell protein from biomass not suitable for human consumption

Dr. Margareth Overland

Professor, Norwegian University of Life Sciences

3

An introduction of “ Feed Evaluation - Principles and Practice “ 2nd Edition 2018, and an update on protein utilization efficiency research with growing pigs from New Zealand

Dr. Paul Moughan

Professor, Massey University, New Zealand

4

The competitiveness analysis of Brazilian pig and pork industry, and forecast of  future growth

Dr. Uislei Orlando

Global Nutrition Project Director North American  Pig Improvement Company

Part 2

Understanding of pork quality, safety, and animal welfare for greater consumption of pork

 

5

Analysis of pork quality variability, and possible intervention for improving it’s functionality and nutritional value

Dr. Dustin Boler

Assistant Professor, University of Illinois, USA

6

Promotion for greater consumption of pork : Strategy and action plans by US National Pork Board

Dr. Steve Larsen

Vice president of technology

US National Pork Board

7

The effect of animal welfare on consumer perception of pork quality and on public acceptance of pig production: The EU experience

Dr. Peter Sandoe

Professor, University of Copenhagen, Denmark

8

The importance of feed biosecurity in the farm to fork food system

Dr. Jason Woodworth

Professor, Kansas state university

Part 3

Practical nutritional knowledge for improving the efficiency and profitability of pork production

9

Nutritional and feeding options and manipulations on performance and profitability of growing and finishing pigs

Dr. Michael Tokach

Professor, Kansas state university

10

The effect of amino acids chemical form and their ratio to lysine, and the diet net energy on growth performance, carcass composition, and feeding cost of pigs during the finishing phase

Dr. John Htoo

Senior Tech Service Manager

 Evonik, Germany

11

INRA “ Feed A Gene” Global Research Project Update

Dr. Jaap van Milgen

Professor, INRA French

12

Fundamental research on nutrition and feeding practice of modern highly prolific lactating sows

Dr. Peter Kappel Theil

Professor, University of Aarhus, Denmark

Part 4

Discovery and networking in swine nutrition

 

13

Relevance of animal science research with understanding of human biological processes and wellness

Dr. Todd Armstrong

ASAS chairman

14

The effect of dietary Calcium and Phosphorous on growth performance of growing pigs

Dr. Hans Stein

Professor,  University of Illinois

15

Nutritional evaluation and optimization of pigs based on plasma metabolomic analysis

Dr. Junjun Wang

Professor, China Agricultural University

16

New concept and technology of breeder sow Nutrition

Dr. De Wu

Professor, Sichuan Agricultural University

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