一、主讲教师：洪海军（联合利华集团）王旭（伊利集团）

    课程助教：李文波

二、授课时间、地点

三、个人简介

洪海军, 微生物高级经理，联合利华上海研发中心

Navy Hong, Senior Microbiology Manager, Unilever R&D Shanghai

Navy Hong has been working in Unilever R&D Shanghai for ~20 years focusing in microbiology safety assurance. He is leading the microbiology team supporting business across Unilever product design, deploy and supply chain in North Asia and South-East Asia. Exposed to great diverse food products in these areas, he contributes to microbiology safety design in different product variants, e.g. acidified food, low acid canned food, Intermediate Moisture Foods, Dry/Semi-dry food. By supporting different business units, he gained extended rich practical experience in hygienic design, category GMP, HACCP, incident management, FSMA etc. Besides, he worked with Unilever regulatory affair team to advocate Unilever expertise for food industry association, CFSA, CDC, FDA and Universities. Apart from Unilever role, he is also a member of Chinese Industry Microbiology Professional Committee, Chinese Society for Microbiology as well as being KOL in 3M Asia.

洪海军先生目前任职联合利华上海研发中心微生物部门负责人，专注于微生物安全保障长达20余年，是中国微生物学会工业微生物学专业委员会委员，并担任3M亚太区食品安全部的KOL。他主要负责领导微生物团队对联合利华在北亚和东南亚地区研发创新项目的微生物安全进行评估和预防。他在各种食品品类的微生物安全控制方面都有丰富的设计和执行管理经验，比如酸化食品，低酸食品，中等水分食品，干粉类产品等的配方工艺设计和验证。同时他也负责调味品、茶饮料、冰淇淋、个人护理和家庭护理类产品的安全评估。多样化产品和跨部门的业务支持经历，让洪海军先生在生产设备卫生设计，品类GMP，HACCP，安全事件管理和FSMA各方面都具备丰富的知识和实践经验。

王旭，伊利集团食品安全风险评估主任工程师，食品科学与工程博士

王旭博士毕业于上海海洋大学，先后在中国农业科学院、梅里埃营养科学从事食品安全研究工作。王旭博士拥有丰富的食品安全方面的研究和应用经验。先后主持或参加科技部十五重点科技攻关项目、国家自然科学基金、上海市科技兴农重点攻关项目等。熟悉食品微生物溯源分析、乳品预测微生物学、挑战性实验、产品和原料风险评估等工作以及食品安全领域项目研究。

四、授课内容

本学期联合利华的Navy Hong和伊利集团的王旭博士为食品学院研究生开设前沿双语课程：食品生物技术进展(基)。

课程内容：HACCP took birth as a system of Food Safety in the 1960s when Pillsbury was developing foods for NASA Astronauts and Space Missions, and later became a bedrock foundation for assuring safe foods in countries all around the world. But in recent years, various food safety related failures and consumer incidents had raised concerns in the United States. The FDA has sought to modernize HACCP and the systems for food safety. The new refinements appear to be very subtle on the surface, however, when coupled with some new technologies (WGS) and stronger FDA requirements (FSMA), the impact has enormous potential to enhance food safety, protect consumers, and ultimately promote a culture of food safety within the food industry.

食品学院、研究生院

2023年12月21日