Mengshi Lin博士是美国密苏里大学食品科学系教授，博士生导师。1991.09 - 1995.06，浙江大学（玉泉校区）生物科学与技术专业，获理学学士学位；1995.06 - 1996.06，浙江大学商检班商检专业第四期毕业；2001.01 - 2003.12，美国华盛顿州立大学(Washington State University)，食品科学专业，获博士学位。2003 - 2006年，美国华盛顿州立大学食品和营养系，科研助理教授(Research Assistant Professor)；2007.01 - 2012.08，美国密苏里大学食品系助理教授(Assistant Professor)；2012.09 - 2018年，美国密苏里大学食品系副教授(Associate Professor, tenured)；2018年至今，美国密苏里大学食品系正教授。获得美国农业部(USDA)美国自然科学基金(NSF)，环保署(EPA)等超过六百万美元的研究课题经费资助。持有一项美国专利技术(SERS substrate)。2023年担任美国密苏里大学农学院科研顾问组负责人（Chair of Research Council）。在《Food Chemistry》、《Trends in Food Science & Technology》、《Carbohydrate Polymers》、《ACS nano》等刊物发表180篇SCI学术论文，参编著作5部，总引用数11900，h指数(h-index)为60，《Food Bioscience》期刊编委。

讲座内容：

This presentation will cover topics related to current progress in food quality assurance and food quality management. Students will learn basic concepts, principles, practices, and terminology in the field of food quality management and quality system, including good manufacturing practices (GMP), hazard analysis critical control point (HACCP), food safety modernization act (FSMA), Sanitation Standard Operating Procedures (SSOP), food defense, and International Organization for Standardization (ISO) 9000; interpret regulations concerned with protection of the nation's food supply; apply protection and sanitary practices to ensure consumers of wholesome and healthy foods. Food Quality Assurance focuses on preventing problems throughout the food chain. Food Quality Management takes a more proactive approach. It involves monitoring all aspects of food production, from sourcing to packaging. Together, these fields ensure that food is safe, meets regulatory requirements, and delivers the taste and quality we expect.

欢迎各位老师和同学参加！