【摘要】：正2016年7月14日,由中國(guó)調(diào)味品協(xié)會(huì)主辦、李錦記協(xié)辦的2016年全國(guó)調(diào)味品行業(yè)食品安全工作座談會(huì)連續(xù)第八年在北京召開(kāi)。中國(guó)調(diào)味品協(xié)會(huì)常務(wù)副會(huì)長(zhǎng)兼理事會(huì)總干事衛(wèi)祥云在座談會(huì)上致辭,提出了供給側(cè)結(jié)構(gòu)性改革與企業(yè)創(chuàng)新的新思路。他表示,食品企業(yè)必須要重視信息工作,認(rèn)真做好大數(shù)據(jù)提供資料的分析。食品行業(yè)發(fā)展趨緩的形勢(shì)下,創(chuàng)業(yè)越來(lái)越艱難,創(chuàng)新越來(lái)越重要,但企業(yè)一定要認(rèn)識(shí)到創(chuàng)新的意義,不能盲目跟風(fēng),要經(jīng)過(guò)大數(shù)據(jù)的分
[Abstract]:On July 14, 2016, the 2016 National Symposium on Food Safety in the seasoning Industry was held in Beijing for the eighth consecutive year, sponsored by the China condiment Association and co-organized by Li Jinji. Wei Xiangyun, executive vice president and director-general of the China condiment Association, made a speech at the forum and put forward a new idea of supply-side structural reform and enterprise innovation. He said that food enterprises must attach importance to information work, and do a good job big data analysis. Under the situation of slow development of food industry, it is becoming more and more difficult to start a business, and innovation is becoming more and more important. However, enterprises must realize the significance of innovation and should not blindly follow the trend, but must pass through big data's points.
【分類(lèi)號(hào)】：F426.82;F49

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