China

Establishment of Collaboration with GKAH ERI

In September 2009 I visited the Digital Research Institute of GKAH.  GKAH is one of the biggest agricultural state companies in China. Particularly, it is among the 10 biggest Pig producers.  GKAH aims to  make their pig production more efficient and    more sustainable.  ERI is in charge to find worldwide state of the art methodologies.  In 2017 ERI visited pig research institutions in UK, FrGKAH ERIance and Denmark.

Cheating the big red firewall!

2 days in Beijing now.  Food is as good as last time, traffic as bad. The workshop with ISTIC was amazingly good, many enthusiastic graduate and post graduate students who participated in the discussion.  I am excited for Berlin8 next week.

I visited today the Olympic village and the new center of CCTV, then later Opera in the new Beijing Opera house. Woww, finally great ideas and great architecture.   Neverthelesse I must admit,  I like most Guangzhou, Shanghai is too chic, and Beijing is too capital, but anyway.

A steak

Now I am for two days in Malaysia. Yesterday I had dinner at the Buffet Restaurant of my palace of the "Golden Horses", Brr. Nothing had any distinguishable taste. After nearly 10 days of China my taste buds had become sophisticated.
A the end of the week I asked myself: Is there anything in the Chinese cooking that was lacking to my nutrition habits and my taste desires?

Johannes Keizer engaged as visiting Professor at the Chinese Academy of Science

I got today my letter of engagement for two years as visting professor at the Institute of Intelligent Machines of the Chinese Academy of Science (IIM, CAS). Professor Rujing Wang, Deputy Director of the Institute is very keen to intensify the contacts with our team at FAO in Rome.


Johannes Keizer at his presentation for staff of IIM, CAS

The 4th dinner

I get lazier and lazier. This time I did not record any dishes, but I can remember a memorable composition of fish puree, which is shown in one of the two photos. Another favourite of mine were shrimps cooked on a bed of onions, ginger and mushrooms,

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