Speakers

1. 刘仲华，湖南农业大学，报告题目：待定
2. 宛晓春，安徽农业大学，报告题目：茶叶生物化学进展与展望
3. Harry Klee，美国佛罗里达大学，报告题目：A genomic approach to understanding fruit flavor
4. 尹军峰，中国农业科学院茶叶研究所，报告题目：新茶饮多基质组分风味互作研究进展
5. Nikolai Kuhnert，德国不来梅雅各布大学，报告题目：Coffee from raw material to product to human consumption
6. Daniel Granato, 新西兰奥克兰理工大学，报告题目：A new generation of antioxidant testing: A kinetic platform for simultaneous assessment of antioxidant activity and capacity in foods
7. 桑圣民，美国北卡罗来纳大学教堂山分校，报告题目：Tea polyphenols and carbonyl stress: From mechanistic discovery to human evidence
8. Martin Steinhaus，慕尼黑工业大学莱布尼茨食品系统生物学研究所，报告题目：Chemical Drivers of Off-Flavors in Fermented Cocoa
9. 谢德玉，美国北卡罗莱纳农工州立大学，报告题目：Biosynthesis of Papanridins- An Expansion of Plant Flavonoid Profiles
10. 王新超，中国农业科学院茶叶研究所，报告题目：茶树育种进展与展望
11. 张兴坦，中国农科院农业基因组研究所，报告题目：Advances in Crop Genomics: Implications and Future Directions for Breeding
12. Yoonhwa Jeong, 韩国咖啡科学学会，报告题目：Overall market scale, current consumer trends, and future outlook of the Korean coffee industry
13. Tapan Kumar Mondal，印度国家植物生物技术研究所，报告题目：Indian tea genome sequence and its application to improve Indian tea
14. 伍健林，澳门科技大学，报告题目：Key Technologies of Comprehensive Components Analyses of Complex Systems (CCACS) and It's Application in Tea Chemistry

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