Chen Zhuan, a member of the Party Group of the Hubei Provincial Administration for Market Regulation, mentioned in his speech that developing food science and promoting the healthy development of the food industry is a major event in implementing the Healthy China strategy and meeting the people's pursuit of a better life. The food industry is one of the largest industries in Hubei Province. In 2018, the main revenue of the food industry in the province reached 616.5 billion yuan, an increase of 8.3%, with a good growth momentum. But efforts still need to be made in innovation leadership and industrial upgrading.
Li Zhaohu, President of Huazhong Agricultural University, introduced that the School of Food Science and Technology is an important component of talent cultivation and scientific and technological innovation in the school, as well as an important battlefield for discipline construction. We look forward to further strengthening cooperation and making greater contributions to the modernization of agriculture and rural areas, as well as to a healthy China, through this grand event.
"Encourage exploration and highlight originality; focus on cutting-edge and innovative approaches; demand driven and breakthrough bottlenecks; commonality oriented and cross integration." Professor Li Xingfeng, Director of the Food Science Program of the Life Science Department of the National Natural Science Foundation of China, introduced the funding orientation of the New Era Science Foundation and further elaborated on the classification application based on the four types of scientific problem attributes.
Technological innovation consolidates the power of technology and industry integration
Sun Baoguo, academician of the CAE Member, vice president of the Chinese Food Science and Technology Society, and president of Beijing Technology and Business University, mentioned in the conference report "Innovation drives the modernization of Chinese traditional food" that the direction of food development is "flavor and health oriented", that is, to eat, drink, and be healthy. "Modernization of production is the mainstream of the development of the food industry, but not entirely. Handmade food and modern production will coexist for a long time and complement each other."
"The Chinese food industry should further enhance its confidence in food culture, actively study the basic scientific and key technological issues of traditional Chinese food and its modernization, and lead the research direction of traditional Chinese food worldwide," said Sun Baoguo. He also pointed out the new problems and challenges faced by the modernization of traditional Chinese food, such as the incomplete restoration of public confidence in food safety, prominent issues of food authenticity, frequent occurrences of adulteration and fraud, outdated regulations and standards becoming new bottlenecks affecting food development and innovation, and a lack of consumer knowledge in food production, safety, nutrition, and consumption. He believes that innovation drives the modernization of traditional Chinese food, which requires exploring the basic scientific issues of traditional Chinese food with modern science and technology, transforming the traditional food industry with high-tech, promoting revolutionary and disruptive technological innovation in the food industry through interdisciplinary research, and strengthening science popularization to safeguard the modernization of traditional food. The mission of food technology workers is to inherit and promote China's excellent food culture and promote Chinese cuisine to the world.
Chen Jian, an academician of the CAE Member, honorary vice president of the Chinese Society of Food Science and Technology, and president of Jiangnan University, said in the report "China Food Science and Technology: from 2020 to 2035" that food synthetic biology, precise nutrition and personalized manufacturing of food, intelligent manufacturing of food equipment, etc. will become the future trend of China's food strategy. Ecological effects and population growth have become challenges that China's food industry will face in the future. Future food will be a representative substance for changes in human production and lifestyle in the future. Meeting people's higher needs in addressing global food supply and quality issues.
"Why does eating citrus cause heat?" Pan Siyi, Chairman of the Hubei Food Science and Technology Society and Huazhong Agricultural University, shared the mechanism of citrus "heat", indicating that the heat caused by eating citrus is due to the water-soluble protein in the fruit, which induces an immune inflammatory response through the human arachidonic acid metabolism pathway. Pan Siyi emphasized the nutritional characteristics and efficient utilization of citrus fruits with local advantageous resources. Citrus is mainly distributed in revolutionary old areas and impoverished mountainous areas, and is an important industry for fruit farmers to become prosperous. As an important lever for industrial poverty alleviation, citrus planting area is continuously increasing. He believes that the goals of efficient utilization of citrus mainly include maximizing the utilization and protection of secondary metabolites, improving the bioavailability of secondary metabolites, exploring secondary metabolites, and clarifying the health mechanisms of secondary metabolites.