计划人数 2030人 学员要求 年龄要求 50周岁以下 身体健康状况要求 应身体健康，无传染性疾病、精神性疾病、严重高血压、心脑血管等或其他慢性疾病及肢体残疾等。
工作语言要求 具有一定的英语听说读写能力 其 它 举办地点 北京 举办地天气状况 夏季，北京最低温度约15℃，最高温度约35℃。
参观考察城市 北京 考察地天气状况 同上 备注 承办单位联系方式 项目联系人 吕晓莲 办公电话 010-60221275 手 机 13611093862 传 真 010-60223351 E-mail 承办单位简介 该所成立于1963年，主要从事蛋白质食品、微生物发酵食品、休闲食品、功能食品、谷物食品、肉类食品及中国传统食品的开发和研究，较好地完成了国家“八五”攻关课题，在生物技术、挤压技术、膜分离技术、微胶囊包埋技术、超临界萃取技术、辐照技术、微波技术等加工技术具有较强的实力，并且在农产品加工循环综合利用方面具有丰富的经验，是集研究、开发、检测、信息、期刊、生产为一体的综合实力较强的研究所，在食品加工技术方面具有成熟的经验和先进技术。编辑出版食品科学和中国食品两本食品类刊物。并设有北京市茶叶质量监督检验站。全所目前现有职工100余人，其中具有大专以上学历的专业技术人员占85，在生物发酵、微胶囊、挤压膨化、膜分离、植物蛋白、薯类加工、中西式肉制品、食品安全及检测等技术领域都有高水平的学术带头人。该所圆满完成了商务部援外培训项目“2004年农产品和食品加工技术培训班”，“2006年食品加工高新技术培训班” ，“2007年食品加工高新技术培训班”和“2008年食品加工高新技术培训班”。
项目内容介绍 本次培训课程的重点是农产品的综合加工利用技术，强调循环经济和可持续发展。主要设置课程有介绍中国国情、农产品加工循环利用技术的现状与展望、谷物综合利用加工技术、乳制品综合加工新技术、果蔬加工循环利用新技术、肉类加工综合利用技术和功能性天然产物综合利用技术，并介绍相应的食品加工设备，探讨加工技术和经贸合作的可能性。培训班将邀请本所专家、教授及中国食品管理部门政府官员为学员授课。该培训班采取课堂教学与示范操作、实习参观及市场考察、科技交流相结合的方式，通过培训，使学员了解高新技术在食品加工中的应用概况，提高学员在该领域的基础理论、技术水平及实际操作能力。
Training Course on New Technology of Comprehensive Utilization in Agricultural Products Processing Project Description Name Training Course on New Technology of Comprehensive Utilization in Agricultural Products Processing Organizer Beijing Food Research Institute BFRI Time From June 18th to July 15th，2009 Language English Invited Countries Scientists, engineers and managers of food processing of the following countries are invited for this training course. These countries are Myanmar, Thailand, Brunei Darussalam, Indonesia, Botswana, Eritrea, Ghana, Liberia, Malawi, Sierra Leone, Tanzania, Uganda, Zambia, Benin, Rwanda, Grenada, Jamaica, Fiji and Samoa and so on. Number of Participants 20-30 persons Requirements for the Participants Age No more than 50 years old Health People who are trying to participate in this training course should be in good condition, without infectious disease, psychosis, severe hypertension, cardiovascular and cerebrovascular diseases, physical disability or any other chronic. Language Proficient in English reading, listening, speaking and writing others Host City Beijing Local Temperature The summer season of Beijing, temperature ranges from 15-35℃. Cities to visit Beijing Local Temperature The summer season of Beijing, temperature ranges from 15-35℃. Notes Contact of the Organizer Contact Persons Lv Xiaolian Telephone 010-60221275 Mobile 13611093862 Fax 010-60223351 E-mail About the Organizer Beijing Food Research Institute BFRI was established in 1963. It is mainly engaged in RD of protein food, fermented food, snack food, functional food, cereal food, meat products and Chinese traditional food, with a high strength at biological technology, extrusion technology, membrane separation technology, microencapsulation technology, supercritical extraction technology, irradiation technology, microwave technology and the technology of comprehensive utilization in agricultural products processing. It is a multi-functional institute strong in RD, food inspection, magazines and food production. It possesses rich experience and advanced technology, as well as 2 magazines as Food Science, and China Food. The Beijing Tea Quality Inspection and Supervision Station is also located in BFRI.There are about 100 employees working in BFRI and 85 of the crew have college technical degrees. Some of them are leading experts of biotech fermenting technology, microencapsulation technology, extrusion technology, membrane separation technology, plant protein technology, potato processing technology, meet processing technology and food inspection and supervision technology.In the last few years, BFRI successfully completed the foreign aid project“2004 Training course on Processing Technology of Agricultural Products and Food”, “2006 Training Course on High-tech in Food Processing”, “2007 Training Course on High-tech in Food Processing”, and “2008 Training Course on High-tech in Food Processing”. Seminar / Training Course Content The training course is directed at the technology of comprehensive utilization in agricultural products processing, especially focusing on circular economy and sustainable development. The training course covers General Introduction to China, Situation and Outlook of Comprehensive Utilization in Agricultural Products Processing, Technology of Comprehensive Utilization in Cereal processing, Technology of Comprehensive Utilization in Dairy Products Processing, Technology of Comprehensive Utilization in Fruit and Vegetable Products Processing, Technology of Comprehensive Utilization in Meat Processing and Technology Compreh