2015 8th Life Science and Medicine New Technology Series Lecture Download

Hosted by the Second Military Medical University, the “2015 Eighth Life Science and Medical New Technology Series Lecture and Instrument Exhibition” hosted by China Biomaterials Network was successfully held at the Second Military Medical University from October 23rd to 24th, 2015.

In 15 lectures in 2 days, from Dakota, PerkinElmer, Carl Zeiss, Thermo Fisher Scientific, Hong Kong Bozi, BD Medical, Seahorse, Shanghai Ruiyi, Bole, ProteinSimple, Suzhou 壹Application scientists, product managers, and technical support of Life Science Instruments, such as Da, Roche Diagnostics, Shanghai Open Bio, etc., through application cases, detailed introduction of imaging technology, nano-flow technology, digital PCR technology, protein quantitative analysis, etc. in precision medicine and Innovative applications in translational medicine, and laboratory management in the era of big data.

The academic atmosphere at the lecture was strong, and the discussion and exchanges were warm. In response to the strong demands of the teachers and students, the contents of the lectures of the companies will be announced for downloading and learning.

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Food additives refer to chemical synthetic or natural substances added to food for the purpose of improving food quality, color, aroma and taste, as well as for the needs of anti-corrosion and processing technology. Generally, food additives may not be food and may not have nutritional value, but they must conform to the concept of the above definition, that is, do not affect the nutritional value of food, and have the function of preventing food spoilage, enhancing food sensory properties or improving food quality.
Generally speaking, food additives can be divided into natural and synthetic categories according to their source. Natural food additives refer to natural substances extracted from the metabolites of animals, plants or microorganisms as raw materials. Chemically synthesized food additives refer to substances obtained by chemical means through oxidation, reduction, condensation, polymerization, salt formation and other synthetic reactions of elements or compounds. Most of the chemicals used today are synthetic food additives.
According to the use, the classification of food additives in various countries is almost the same, the difference is mainly the difference in the classification of how much. The United States divides food additives into 16 categories, Japan into 30 categories, China's "Health Standards for the Use of Food Additives" divides them into 22 categories: Antioxidant preservatives (1) (2) (3) (4) bleach hair color agent (5) concreting citric acid (6) (7) loose agent (8) thickening agent defoaming agent (9) (10) sweetener (11) colorants emulsifier (12) (13) improver (14) anticaking agent (15) flavor enhancer (16) (17) of enzyme preparation was preparing foaming agent (18) (19) preservatives (20) spices (21) nutritional fortifier (22) other additives.

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