Chen Zhuan, a member of the Party Leadership 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 for implementing the Healthy China strategy and satisfying the people's pursuit of a better life. The food industry is one of the largest industries in Hubei Province. In 2018, the province's main food industry revenue reached 616.5 billion yuan, an increase of 8.3%, and the growth momentum is good. But we still need to work hard on innovation leadership and industrial upgrading.
Li Zhaohu, president of Huazhong Agricultural University, said that the School of Food Science and Technology is an important part of the school's talent training and scientific and technological innovation, and is also an important position in 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 agricultural and rural modernization and a healthy China.
"Encourage exploration and highlight originality; focus on the frontier and find new ways; demand-driven and break through bottlenecks; commonality-oriented and cross-integration." Professor Li Xingfeng, director of the Food Science Project of the Department of Life Sciences of the National Natural Science Foundation of China, introduced the funding orientation of the New Era Science Fund and further explained in detail A classification application based on the attributes of four types of scientific questions was made.
Technological innovation condenses the power of technology and industry integration
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 on "Innovation drives the modernization of traditional Chinese food" that the direction of food development is "dual orientation of flavor and health", that is, It should taste good, drink well, and be healthy. "Production modernization is the mainstream of the development of the food industry, but it is not all. Food handcrafting 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, proactively research basic science and key technical issues on traditional Chinese food and traditional food modernization, and lead the world's research direction on traditional Chinese food," said Sun Baoguo. He also raised new issues and challenges facing the modernization of China's traditional food, such as public confidence in food safety has not yet been fully restored, food authenticity issues are prominent, adulteration and fraud are common, and lagging regulations and standards have become new bottlenecks affecting food development and innovation. Consumers lack knowledge about food production, safety, nutrition, and consumption. He believes that innovation drives the modernization of traditional Chinese food, which requires the use of modern science and technology to explore basic scientific issues of traditional Chinese food, the use of high and new technologies to transform the traditional food industry, multidisciplinary interdisciplinary promotion of revolutionary and disruptive technological innovation in the food field, and the strengthening of science popularization. , escorting the modernization of traditional food. It is the mission of food science and technology workers to inherit and promote China’s excellent food culture and bring Chinese food to the world.
Chen Jian, academician of the Chinese Academy of Engineering, honorary vice chairman of the China Society of Food Science and Technology, and president of Jiangnan University, said in the report "China Food Technology: From 2020 to 2035" that food synthetic biology, food precision nutrition and personalized manufacturing, food equipment Intelligent manufacturing, etc., will become my country's food strategic trend in the future. Ecological effects and population growth have become challenges that my country's food industry will face in the future. Food in the future will be a representative substance for changes in human production and lifestyle in the future. In solving problems such as global food supply and quality, we can meet people's higher needs.
"Why do you get internal heat when eating citrus?" Pan Siyi, chairman of the Hubei Society of Food Science and Technology and Huazhong Agricultural University, shared the mechanism of citrus "on internal combustion", indicating that the internal heat caused by eating citrus is due to the water-soluble protein in the fruit. The immune inflammatory response is induced through the human arachidonic acid metabolism pathway. Pan Siyi focused on the nutritional characteristics and efficient resource utilization of citrus, which has local advantageous resources. Citrus is mainly distributed in old revolutionary areas and impoverished mountainous areas, and is an important industry for fruit farmers to make money. As an important starting point for industrial poverty alleviation, the 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, exploring secondary metabolites, and clarifying the health mechanisms of secondary metabolites.