Chen Zhuan, a member of the 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. In 2018, the main revenue of the food industry in the province reached 616.5 billion yuan, an increase of 8.3%, and the growth momentum is good. But efforts still need to be made in 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 cultivation and technological innovation, as well as an important battlefield for the school's discipline construction. We look forward to further strengthening cooperation through this grand event, making more and greater contributions to the modernization of agriculture and rural areas, and to a healthy China.
Professor Li Xingfeng, Director of the Food Science Project at the Life Science Department of the National Natural Science Foundation of China, introduced the funding orientation of the New Era Science Fund 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 everything. Handmade food production and modern production will coexist and complement each other for a long time
The Chinese food industry should further enhance its confidence in food culture, actively research the basic scientific and key technological issues of traditional Chinese food and its modernization, and lead the research direction of traditional Chinese food in the world, "said Sun Baoguo. He also raised new problems and challenges facing the modernization of traditional Chinese food, such as the incomplete restoration of public confidence in food safety, prominent issues with food authenticity, frequent 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 field through interdisciplinary collaboration, 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 to bring 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 will become challenges for China's food industry in the future. Future food will be a representative substance for changes in human production and lifestyle in the future. To meet people's higher needs in addressing global food supply and quality issues.
Why does eating citrus cause internal heat? "Pan Siyi, Chairman of the Hubei Food Science and Technology Society and Huazhong Agricultural University, shared the mechanism of" internal heat "in citrus, indicating that the internal heat caused by eating citrus is due to water-soluble proteins in the fruit, which induce immune inflammatory reactions 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 poverty alleviation through industry, the area of citrus cultivation is continuously increasing. He believes that the goal of efficient utilization of citrus mainly includes 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.