Chen Zhuan, a member of the leading party group of 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 to implement the healthy China strategy and meet the people's pursuit of a better life. The food industry is one of the largest industries in Hubei Province, and the main income of the food industry in the province reached 616.5 billion yuan in 2018, an increase of 8.3%, and the growth momentum is good. However, it is also necessary to work innovation leadership and industrial upgrading.
Li Zhaohu, president of Huazhong Agricultural University, introduced that the College of Food Science and Technology is an important part of the school's talent training and scientific and technological innovation, and it is also an important position for the school's discipline construction. It is expected that through this grand event, cooperation will be further strengthened, and more and greater contributions will be made to the modernization of agriculture and rural areas and a healthy China.
"Encourage exploration and highlight originality; Focus on the frontier and create a unique way; Demand traction and breakthrough bottleneck; Commonality-oriented and cross-integrated. Professor Li Xingfeng, Director of the Food Science Program of the Department of Life Sciences, National Natural Science Foundation of China, introduced the funding orientation of the New Era Science Foundation and further explained the classification applications based on the attributes of four types of scientific problems.
Technological innovation Cohesion of the integration of science and technology and industry
Sun Baoguo, academician of the Chinese Academy of Engineering, vice chairman of the Chinese Society of Food Science and Technology, and president of Beijing Technology and Business University, mentioned in the conference report of "Innovation Drives the Modernization of Chinese Traditional Food" that the direction of food development is "flavor and health dual orientation", that is, to be delicious, drinkable, and healthy. "Production modernization is the mainstream of food industry development, but not all. Handmade food and modern production will coexist for a long time and complement each other. ”
"The Chinese food industry should further enhance the self-confidence of food culture, actively study the basic science and key technical issues of Chinese traditional food and traditional food modernization, and lead the research direction of Chinese traditional food in the world." Sun Baoguo said. At the same time, he put forward new problems and challenges facing the modernization of traditional Chinese food, such as the public's confidence in food safety has not been fully restored, the problem of food authenticity is prominent, adulteration and fraud are common, the lagging regulations and standards have become a new bottleneck affecting food development and innovation, and consumers' lack of knowledge of food production, safety, nutrition and consumption. He believes that innovation drives the modernization of traditional Chinese food, and it is necessary to use modern science and technology to explore the basic scientific problems of traditional Chinese food, transform the traditional food industry with high and new technology, and promote revolutionary and disruptive technological innovation in the food field across multiple disciplines. It is the mission of food science and technology workers to inherit and carry forward China's excellent food culture and let Chinese cuisine go to the world.
Chen Jian, academician of the Chinese Academy of Engineering, 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, food precision nutrition and personalized manufacturing, food equipment intelligent manufacturing, etc., will become the future trend of China's food strategy. Ecological effects and population growth have become challenges for China's food industry in the future. Future food will be a representative substance of human future production and lifestyle changes. Meet people's higher needs in addressing issues such as global food availability and quality.
"Why does eating citrus make it hot?" Pan Siyi, Chairman of Hubei Food Science and Technology Society and Huazhong Agricultural University, shared the mechanism of citrus "fire", indicating that the fire caused by eating citrus is due to the immune inflammatory response induced by the water-soluble protein in the fruit through the human arachidonic acid metabolic pathway. Pan Siyi focused on the nutritional characteristics and efficient use of citrus with local advantageous resources. Citrus is mainly distributed in old revolutionary areas and poor mountainous areas, and is an important industry for fruit farmers to become rich. As an important starting point for industrial poverty alleviation, citrus planting area continues to grow. 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, mining secondary metabolites, and clarifying the health mechanism of secondary metabolites.