Undergraduate and graduate students from overseas and SJTU students are invited to join this intensive training course on risk assessment and management in food safety. They will conduct surveys and investigations into the food safety status of processing and supply systems in China. The summer school will foster friendship among the participants as well as a strong sense of leadership and global responsibility. The program will be maintained as a regular, annual event.
“Learn about the real China: food safety from farm to fork” with numerous field tours and investigations at farms, markets, food processing plants and restaurants after getting to know the basic theory and approaches for food risk assessment.
17th July to 31st July, 2016
600 USD (including tuition fee and accommodation fee)
He is a professor in Food Science at Shanghai Jiao Tong University; Coordinator of MOST-USDA Joint Research Center for Food Safety, Fellow of National Committee for Teaching Supervision in Food Science and Engineering, Fellow of Chinese Institute of Food Science and Technology. He obtained Ph. D. in Biotechnology at the University of Hong Kong. His research interests are Food Safety and Food Biotechnology. He has published more than 170 papers in recent years in international and national journals and 5 books in Chinese as an editor-in-chief.
She received her Ph.D. on Biomedical Engineering (Biotechnology) at Shanghai Jiao Tong University in 2006. She has been a visiting postdoc at Martin Wiedmann’s lab of Cornell University from 2011 to 2012, working on the molecular methods for serovar determination of Salmonella. Her research interests focus on the prevalence, persistence and stress survival of foodborne pathogens on the food chain. She has presided over ten research projects and published 56 papers (32 papers were SCI indexed), and participated in compiling 3 books. She has also taken part in applying 24 patents and 12 patents have been issued.
Chunlei SHI, email@example.com
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