9月27日，旅游烹饪（食品科学与工程）学院在笃行楼召开了扬州大学——泰国农业大学科学研讨会。由周晓燕副院长、孟忍祥主任、侯兵主任、杨振泉主任和刘俊老师接待外宾，与他们交流科研成果和教学经验。

　　研讨会上，首先由泰国农业大学农用工业学院生物科技系的Ulaiwan Withayagiat老师进行了《Improvement of antioxidant property of Mulberry wine using ultrasonic assisted pectinase enzyme》的报告演讲；接着是食品科学与技术系的Kanithaporn Vangnai 老师演讲了《Influence of Thai woods on quality and carainogenic polycyclic aromatic hydrocarbons(PAHs) of smoked sausages》；经济学院农业与资源经济系Prapinwadee Sirisupluxana老师的《Consumer Behavior and Rice Attributes for Thai Hom Mali rice in Sichuan Province of China》，向大家介绍了泰国香米在四川省的消费者行为和米的属性。然后，由我院老师进行交流。首先由张良老师关于《The relationship between microstructures and properties of HPMC-based films》进行了演讲；接着，关于《A novel screen-printed mast cell-based electrochemical sensor for detecting spoilage bacterial quorum signaling molecules (N-acyl-homoserine-lactones) in freshwater fish》的演讲由蒋栋磊老师完成。

      最后，张臣臣老师分享了《Dye-Decolorizing Peroxidase and its Twin-Arginine Translocation System in Streptococcus thermophilus》。