On March 25-26, 2026, theSymposium titled Food Analytical Science and Standards, jointly organized by the AOAC China Section, and other co-organizers, was held in Wuxi. Focusing on harmonization of analytical standards, enhancement of food safety testing capabilities, the symposium provided a valuable platform for in-depth exchanges between Chinese and international experts on food testing technologies and standards.
The symposium featured multiple thematic sessions covering key topics such as testing technologies for special foods, plant component analysis and quality control, lactoferrin analytical standards in food, harmonization of China and international analytical standards, and progress of China and international analytical standards for milk protein hydrolysates.
Dr. Chengzhu Liang, President, AOAC China section
Mr. Gary Swanson, AOAC President
The opening ceremony was chaired by Dr. Chengzhu, Liang, President of the AOAC China Section. Mr. Gary Swanson, President of AOAC INTERNATIONAL and Senior Vice President of Global Quality at Herbalife, delivered a keynote speech at the opening ceremony, in which he provided a systematic overview of the progress of AOAC’s global scientific research projects and achievements in international standards mutual recognition.
The session on “Progress of Analytical standards for Lactoferrin in Food” was chaired by Researcher Xiao Jing from CFSA(the China National Center for Food Safety Risk Assessment). The session focused on key topics including the optimization of lactoferrin testing technologies, differences between AOAC methods and Chinese national standards and related standard revisions, as well as progress in the formulation of AOAC standards for lactoferrin. Research findings were shared during meeting, promoting the standardization and harmonization of lactoferrin determination.
The session on “Progress of Lactoferrin standards”
The Session titled Harmonization of Chinese and International analytical standards was chaired by Dr. Lei Bao, Head of the Nestlé Food Safety Instituteof China. Focusing on three key topics—amino acid testing methods, phospholipid testing methods, and risk assessment of per- and polyfluoroalkyl substances (PFAS)—the forum invited drafters from AOACI and GB, as well as Chinese and international experts, to share the latest research progress on Chinese national standards and international standards in these relevant fields.
Dr. Lei Bao, Head of the Nestlé Food Safety Instituteof China.
The Session of Harmonization of Chinese and International standards
The Symposium facilitated exchanges on the latest food safety and nutrition analytical technologies and standards both in China and internationally, effectively promoting the alignment of Chinese and international analytical standards and the translation of technical achievements into practical applications. Looking ahead, the AOAC China Section will continue to build bridgefor international exchange and cooperation, providing strong support for safeguarding food safetybased on science.