Chen Zhuan, a member of the party group of the Hubei Provincial Market Supervision and Administration Bureau, mentioned in his speech that the development of food science and the promotion of the healthy development of the food industry are 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 best industries in Hubei Province, and the main business income of the food industry in the province reached 616.5 billion yuan in 2018, an increase of 8.3%, with a good growth momentum. However, it is still necessary to work innovation 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 is also an important position for the school's discipline construction. It is expected that through this event, we will further strengthen cooperation and make more and greater contributions to the modernization of agriculture and rural areas and a healthy China.
"Encourage exploration and highlight originality; focus on frontiers and create unique paths; demand traction and breakthrough bottlenecks; commonality orientation and cross-integration." Professor Li Xingfeng, Director of the Food Science Project of the Life Science Department of the National Natural Science Foundation of China, introduced the funding orientation of the Science Foundation of China in the new era, and further explained in detail the classification applications based on the attributes of the four types of scientific problems.
Technological innovation condenses the power of technology and industrial 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 of "Innovation Drives the Modernization of Traditional Chinese Food" that the direction of food development is "flavor and health dual orientation", that is, to be delicious, delicious, and healthy. "Production modernization is the mainstream of the development of the food industry, but not all. Food handmade 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 traditional Chinese food and traditional food modernization, and lead the research direction of traditional Chinese 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 highlighted, adulteration and fraud are not uncommon, regulations and standards lag have become new bottlenecks affecting food development and innovation, and consumers' food production, safety, nutrition and consumption knowledge is lacking. He believes that innovation drives the modernization of traditional Chinese food, it is necessary to use modern science and technology to explore the basic science 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 with multidisciplinary interdisciplinarity. Inheriting and carrying forward China's excellent food culture and making Chinese cuisine go to the world is the mission of food science and technology workers.
Chen Jian, academician of the Chinese Academy of Engineering, honorary vice chairman 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, and intelligent manufacturing of food equipment 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 future production and lifestyle changes of human beings. In solving global food supply and quality problems, it will meet people's higher needs.
"Why do citrus get angry?" Pan Siyi, chairman of Hubei Food Science and Technology Society and Huazhong Agricultural University, shared the mechanism of citrus "fire", showing that the fire caused by eating citrus is due to the water-soluble protein in the fruit, which is induced by the human arachidonic acid metabolism 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 get rich. As an important starting point for industrial poverty alleviation, the planting area of citrus continues to grow. He believes that the goal of efficient utilization of citrus mainly includes the maximum utilization and protection of secondary metabolites, improving the bioavailability of secondary metabolites, mining secondary metabolites, and clarifying the health mechanism of secondary metabolites.