The 22nd Annual Meeting of the Chinese Society for Food Science and Technology

Date: October 29-31, 2025

Location: Baiyun International Convention Center, Guangzhou

In the golden autumn of October, the most influential annual science and technology event in China's food industry, the 22nd Annual Conference of the Chinese Society for Food Science and Technology, will be held in Guangzhou from October 29 to 31, 2025. This annual conference focuses on the forefront of food technology and industrial innovation, aiming to promote the deep integration of industry, academia, research and application, and serve the upgrading of the food industry in the Guangdong Hong Kong Macao Greater Bay Area. Beijing Yingsheng Hengtai Technology Co., Ltd., as an active promoter in the field of food analysis and quality evaluation, is honored to participate deeply in this grand event and work together with domestic and foreign scholars, experts, and industry colleagues to create a new blueprint for the modernization and sustainable development of the food industry.

About Beijing Yingsheng Hengtai Technology Co., Ltd

We sincerely invite experts, scholars, industry elites, and partners to visit the Beijing Yingsheng Hengtai booth and personally experience the changes and precision brought by intelligent analytical instruments to food research and production.

Our technical team will provide you with detailed technical explanations and application case sharing on site, and we look forward to in-depth discussions on the research challenges and technical needs you are currently facing, exploring opportunities for cooperation together. At that time, we will showcase a series of core technologies and innovative products at the exhibition, including:

Japanese INSENT electronic tongue:Objectively and accurately quantifying the overall taste characteristics of food, replacing manual tasting, applied in product development, quality control, shelf life research, etc.

Physical property analyzer (imported/domestic):Scientifically evaluate the mechanical properties of food, such as hardness, elasticity, and chewiness, to provide data support for product taste optimization and process improvement.

German AIRSENSE electronic nose:Quickly identify the overall odor information of food for freshness discrimination, origin identification, odor tracing, and other purposes.

Multiple rapid detection instruments:Covering the analysis fields of nutritional components, safety indicators, flavor compounds, etc., it helps to achieve efficient and reliable quality and safety monitoring.