Share value-added utilization technology of grain and oil processing by-products, introduce biological fermentation enzymatic digestion process, and systematic evaluation of nutritional value.
* Participants who successfully complete the course and pass a corresponding quiz will receive a certificate of achievement.
Lecturer
Wang Weiwei
Professor
Academy of National Food and Strategic Reserves Administration. Ms. Wang mainly engages in the research on feedstuff development and application of grain and oil. She has presided over and participated in 10 research projects, such as the National Natural Science Foundation Fund and the National Key Research and Development Plan, and so on. She has obtained 7 authorized international and national invention patents, presided over the formulation of 2 national/industry standards, participated in the formulation of 6 national/industry standards, and published more than 60 academic papers.
Supporting Institution
Key Technology for Value-added Utilization of Feed Raw Material from Grain
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