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通知公告
生物技術研究進展(基)開課通知
發布時間:2020-06-17   瀏覽次數:212

一、主講教師:Navy Hong(聯合利華集團)

    課程助教:黃振華

二、授課時間、地點

日期

時間

騰訊會議ID

密碼

622日(星期一)

14:00-17:00(課時:4

759   949 930

2346

623日(星期二)

14:00-17:00(課時:4

823   945 475

624日(星期三)

14:00-17:00(課時:4

783   463 849

626日(星期五)

14:00-17:00(課時:4

302   309 759

總學時:

16

三、個人簡介

Navy Hong, Senior Microbiology Manager, Unilever R&D Shanghai

洪海軍, 微生物高級經理,聯合利華上海研發中心

Navy Hong has been working in Unilever R&D Shanghai for 14 years focusing in microbiology safety assurance. He is leading the microbiology team supporting business across Unilever product design, deploy and supply chain in North Asia and South-East Asia. Exposed to great diverse food products in these areas, he contributes to microbiology safety design in different product variants, e.g. acidified food, low acid canned food, Intermediate Moisture Foods, Dry/Semi-dry food. By supporting different business units, he gained extended rich practical experience in hygienic design, category GMP, HACCP, incident management, FSMA etc. Besides, he worked with Unilever regulatory affair team to advocate Unilever expertise for food industry association, CFSA, CDC, FDA and Universities. Apart from Unilever role, he is also a member of Chinese Industry Microbiology Professional Committee, Chinese Society for Microbiology as well as being KOL in 3M Asia.

洪海軍先生目前任職聯合利華上海研發中心微生物部門負責人,專注于微生物安全保障長達14年,是中國微生物學會工業微生物學專業委員會委員,并擔任3M亞太區食品安全部的KOL。他主要負責領導微生物團隊對聯合利華在北亞和東南亞地區研發創新項目的微生物安全進行評估和預防。他在各種食品品類的微生物安全控制方面都有豐富的設計和執行管理經驗,比如酸化食品,低酸食品,中等水分食品,干粉類產品等的配方工藝設計和驗證。同時他也負責調味品、茶飲料、冰淇淋、個人護理和家庭護理類產品的安全評估。多樣化產品和跨部門的業務支持經歷,讓洪海軍先生在生產設備衛生設計,品類GMP,HACCP,安全事件管理和FSMA各方面都具備豐富的知識和實踐經驗。

 

四、授課內容

本學期聯合利華的Navy Hong擬為食品學院研究生開設前沿英語課程一門:生物技術研究進展() ,共16 學時。

 

課程內容:HACCP took birth as a system of Food Safety in the 1960s when Pillsbury was developing foods for NASA Astronauts and Space Missions, and later became a bedrock foundation for assuring safe foods in countries all around the world. But in recent years, various food safety related failures and consumer incidents had raised concerns in the United States. The FDA has sought to modernize HACCP and the systems for food safety. The new refinements appear to be very subtle on the surface, however, when coupled with some new technologies (WGS) and stronger FDA requirements (FSMA), the impact has enormous potential to enhance food safety, protect consumers, and ultimately promote a culture of food safety within the food industry.

                                                                                食品學院  研究生院

                                                                                  2020年6月17日  

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