成人影片

On April 24, the 2026 Seminar on New Work Item Proposals for International Standards in the Fields of Meat, Poultry, Eggs, Fish, and Starch and the Domestic Technical Counterpart Working Meetingfor ISO/TC 34/SC 6 and ISO/TC 93 were held in the Dongfanghong Conference Hall. Li Xiangbo, Vice President of the China General Chamber of Commerce; Fan Daming and Liao Xiaoheng, Vice Presidents of the university; heads of relevant departments of the Ministry of Agriculture and Rural Affairs; and expert representatives from research institutes, universities, inspection and testing institutions, and industry enterprises attended the meeting.

In his speech, Liao Xiaoheng said that standardization is an important support for promoting the high-quality development of the food industry, and that the university will give full play to its strengths in food disciplines and actively serve the national standardization strategy and agricultural and rural modernization.

The meeting exchanged views on the work progress of ISO/TC 34/SC 6 and ISO/TC 93, the requirements for applying for new work items for international standards, and key points for drafting standard drafts. It also discussed 20 proposals for new work items for international standards, including imitation crab meat, frozen fish balls, eggs suitable for raw consumption, cell-cultured meat, salted duck egg products, ready-to-eat dry-cured ham, detection of drug residues in meat, poultry, eggs, and fish, modified starch, and fermented meat products. The College of Food Science reported on the progress of international standards in the processing of ready-to-eat fermented sausages and the determination of biogenic amines in fermented meat products.

In his concluding remarks, Fan Daming said that the university would take this meeting as an opportunity to further strengthen collaborative cooperation with industry organizations, research institutes, and leading enterprises, and actively participate in the development of international standards in the food field.

(Text and photos contributed by Yao Shixiang; proofread by Zhou Fang; reviewed by Zhang Binjia)