From August 18 to 20, the 28th Plenary Meeting of ISO/TC 34/SC 6— the Subcommittee onMeat, poultry, fish, eggs and their products under the ISO Technical Committee on Food Products — was convened in Astana, the capital of Kazakhstan.

The meeting was co-hosted by the Committee on Technical Regulation and Metrology (CTRM) of the Ministry of Trade and Integration of Kazakhstan and the Kazakhstan Institute of Standardization and Metrology (KazStandard). More than 70 participants, including representatives from 16 countries such as China, the United States, France, Russia, Sweden, Italy, Japan and India, as well as staff from the ISO Central Secretariat, attended the event in a hybrid format of online and on-site participation. Approved by the Standardization Administration ofthe People’s Republic ofChina, Li Xiangbo, Vice President of the China General Chamber of Commerce, led a 22-member Chinese delegation to the meeting. Dai Hongjie and Ma Zidan, faculty members of the college, participated as members of the delegation. The session was co-chaired by Liu Zhenyu and Zaure Ryspayeva (Kazakhstan) from the ISO/TC 34/SC 6Secretariat, Lu Zhen, and Researcher Gao Shengpu, Chair of the subcommittee.

(Group photo of the meeting)

During the meeting, the ISO/TC 34/SC 6Secretariat systematically summarized the annual work progress of each working group, and clarified the implementation milestones, core tasks and division of responsibilities for all ongoing standard projects. Delegates held in-depth discussions on issues including project progress, work plans and new work item proposals, and finally adopted multiple resolutions, laying a solid foundation for the continuous advancement of international standardization in the meat, poultry, fish andeggs sectors. As part of the Chinese delegation, the college faculty members presented the new work item proposal for the international standardGeneral Requirements for Fermented Sausage Production, demonstrating China's technical strength and standardization contributions in this field.

(Meeting scene)

This participation is an important reflection of the college's in-depth engagement in international standardization work in the food field, backed by the national-level international cooperation platform of the China-HungaryBelt and Road Joint LaboratoryofFood Science(inPreparation). It is also a concrete practice to implement theNational Standardization Development Outlineand steadily advance Belt and Road scientific and technological cooperation and standardization exchanges. Going forward, the college will continue to leverage the advantages of the joint laboratory platform, deepen international collaboration, and support the "going global" of China's food standards.

(Faculty members of the college at the meeting)

(Photos and text by Dai Hongjie and Ma Zidan; copyedited by Hu Zi; reviewed by Zhang Binjia and Wu Junping)