On May 23, 2019 Fourth International Symposium on Food and Health( ISFH), Shanghai was grandly held at SHOU. Themed by “food and health”, the symposium discussed the topics of food nutrition, safety, and human health, exchanged latest research results in the field of food science, facilitated exchanges and communication among practitioners and scholars in the international food community, and promoted the development of food and health causes.

The symposium of this year was sponsored by SHOU and Shanghai Society of Food Science, and co-organized by Shanghai Food Science and Engineering Highland Disciplines, the Fishery Refrigeration Branch of China Society of Fisheries, the Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) of the Ministry of Agriculture, Shanghai Engineering Research Center of Aquatic Products Processing and Storage, German-Chinese Association of Molecular Medicine and Molecular Pharmacology (DCMP), and Chinese-American Food Society (CAFS). The symposium listened to the keynote speeches given by 15 invited experts, exhibited 41 academic posters, and included 68 abstracts.