The 19th annual meeting of the Chinese Society of Food Science and Technology was held

Reporter Wang Wei

The report of the 20th National Congress of the Communist Party of China pointed out that we must adhere to science and technology as the primary productive force, talent as the primary resource, and innovation as the primary driving force
.
Food science and technology is a people's livelihood science and technology, which is related to the quality of life and health of the broad masses of the people, and is an indispensable and important guarantee
for building a strong country in science and technology.
In the face of changes in the world, times and history, unknown challenges brought by the natural environment, and people's deep yearning for a better life, what are the technical reserves of the food technology and industry? What are the new ideas and measures? On December 14-15, the 19th Annual Conference of the Chinese Society of Food Science and Technology, hosted by the Chinese Society of Food Science and Technology and co-hosted by 9 companies, including Hefei University of Technology and Anhui Food Science and Technology Society, was grandly held
in the form of online and multi-channel simultaneous live broadcast.
Experts and scholars in the field of food science and technology gathered at the "cloud" end to share scientific research results, discuss cutting-edge issues, and seek common development paths
with 3 authoritative reports and nearly 20 sub-topics.
Experts attending the meeting pointed out that it is necessary to make concerted efforts in the "four degrees" of breadth, depth, speed, and precision to draw up a blueprint
for the development of "big food and big science and technology.
"

Sun Baoguo, Wu Qingping, Chen Jian, Ren Qilong, Xie Mingyong, Shan Yang and other 6 academicians of the Chinese Academy of Engineering, Meng Suhe, honorary chairman of the Chinese Society of Food Science and Technology, Yang Zengquan, deputy director of the Department of Agriculture and Rural Affairs of Anhui Province, Yu Qijun, Secretary of the Party Committee of Hefei University of Technology and other guests attended the conference
.
It is worth mentioning that at this annual meeting, the award ceremony of the Chinese Society of Food Science and Technology and the release of the 2022 China Food Science and Technology Progress were held for the first time, and the award ceremony of the Science and Technology Innovation Award of the Society, the award ceremony of student innovation activities, and the handover ceremony of the flag of the annual meeting were also held
online.

Cultural nourishment makes food technology have "temperature"

As a brand event in the field of food technology in China, the annual meeting of the society is also an important information source for the food technology community and the industry to jointly explore new topics and new discoveries, carrying the mission and responsibility
of the high-quality development of the food industry.
Sun Baoguo, academician of the Chinese Academy of Engineering, chairman of the Chinese Society of Food Science and Technology, and president of Beijing Technology and Business University, pointed out in his speech at the conference that 2022 is the year of the 20th National Congress of the Communist Party of China and a key year
for the implementation of the 14th Five-Year Plan.
Under the influence of many international and domestic factors, China's economic development is under great pressure
.
In this context, China's food industry still shows the strength of accumulation and the tenacity to move forward
.
From January to October 2022, the main business income of food industry enterprises above designated size in China reached 7.
87 trillion yuan, a year-on-year increase of 6.
05%; The total profit was 531.
01 billion yuan, a year-on-year increase of 13.
17%.

With its steady development, the food industry has fully demonstrated the important value of protecting people's livelihood and has become the "ballast stone"
in the operation of the national economy.
However, it should also be noted that unknown challenges have also brought profound impact
on the development of the food industry.

Academician Sun Baoguo pointed out that first, the whole industrial chain from agriculture to the table gradually extends from the low end to the high end; Second, the development mode pays more attention to energy conservation, emission reduction and low-carbon environmental protection; Third, the mode of operation has begun to change
from extensive to intensive and from labor-intensive to technology-intensive.
In this regard, it is necessary to look at the essence through the phenomenon, start from strategic thinking, and carry out forward-looking thinking to help China's food industry quickly achieve transformation and upgrading
.
"In the report of the 20th National Congress of the Communist Party of China, the important exposition of 'science and technology, talents, and innovation' and 'three firsts' was particularly put forward, emphasizing that high-quality development is the primary task of building a modern socialist country in an all-round way
.
This is the main direction and fundamental compliance
of China's food industry to achieve healthy and sustainable development in the next five years or even longer.
Academician Sun Baoguo said
.

In this regard, Academician Sun Baoguo put forward valuable suggestions and ardent expectations
from five aspects.
First, achieving strategic upgrading through scientific and technological innovation is the only way
for the future food industry to achieve high-quality development.
It is necessary to be guided by national needs, focus on the four major aspects of cutting-edge science and technology, industrial economy, national food safety and people's life and health, make concerted efforts in breadth, depth, speed and precision, do basic research and original innovation, master key core technologies, and only with the core competitive strength of Chinese-style modernization can the development blueprint of "big food, big technology" become a reality
.
The second is to meet the people's yearning for a better life as the goal
of food science and technology workers.
It is necessary to actively practice the "big food concept", vigorously expand food sources and channels, continuously strengthen food technology innovation, and build a diversified and high-value food supply system
.
The third is to strengthen the docking of science and technology enterprises and open up the "last mile"
of scientific research.
The scientific and technological community should get out of its comfort zone and truly write its scientific research papers in factories and workshops; The industry should shape new momentum and new advantages
for development with a scientific foundation.
It is hoped that universities, research institutes and enterprises in the food industry will strengthen cooperation to help the food industry reach a higher level
.
The fourth is to continue to promote public science popularization
in the way of "spring wind and rain".
Science popularization has always been on the road, and every food technology worker needs to do it persistently with a public welfare heart
.
The fifth is to be a person with a sense of home and country, so that science and technology have more "temperature"
.
He pointed out, "Food science belongs to engineering science, but it is not only a laboratory, factory and workshop, but also carries the deep expectations of the people of the whole country for nutrition and deliciousness, and also contains the food culture
of the Chinese nation for thousands of years.
" When food technology workers nourish their mission with culture, food technology has a 'temperature' and will renew its vitality and vitality
.
”

Yang Zengquan, deputy director of the Department of Agriculture and Rural Affairs of Anhui Province, said in his speech that the "three rural issues" are fundamental issues
related to the national economy and people's livelihood.
The connotation of an agricultural power is deep, the latitude is wide and the level is high, which is the acceleration of the development process and the transformation of the development mode, which means a comprehensive leap
from quantity to quality, from scale to efficiency, from productivity to competitiveness.
Anhui is China's major agricultural province, grain output ranks fourth in the country, the total output of meat, eggs and milk has repeatedly reached a record high, fishery output has increased comprehensively, and the comprehensive cultivation area of rice and fishery ranks second in the country, which has laid a solid foundation
for the development of the food industry.
At present, the food industry in Anhui Province is in a critical period of transformation and development, and urgently needs the full support
of industry organizations such as the Chinese Society of Food Science and Technology.
It is hoped that the participants will make full use of the 19th Annual Conference of the Chinese Society of Food Science and Technology as an exchange platform, with the purpose of win-win cooperation, and help promote the development of China's food industry to a new level
.

Yu Qijun, Secretary of the Party Committee of Hefei University of Technology, said in his speech that Hefei University of Technology has a rich history and was identified as one of
the 64 key universities in China in 1960.
The Department of Food is a traditional subject
in the school.
In recent years, the university has taken advantage of the favorable conditions of Anhui, an important national commodity grain and vegetable supply base, actively strengthened scientific research and industry-university-research cooperation, and achieved a series of major research results
in the fields of animal product processing and health, grain and oil processing and storage, food safety and monitoring, fruit and vegetable postharvest and quality, major disease metabolism and nutrition regulation.
This annual meeting is not only an exchange platform for teachers, students and scientific and technological talents in the field of food in China's universities, but also an academic feast for the industry to explore new topics and new discoveries, which will surely play an important role
in promoting the new development and new actions of food discipline.

Forward-looking thinking guides the future development of the food industry

The three authoritative reports brought by academicians and experts have become wonderful highlights at this annual meeting
.
Xie Mingyong, academician of the Chinese Academy of Engineering, vice chairman of the Chinese Society of Food Science and Technology, and director of the State Key Laboratory of Food Science and Technology of Nanchang University, systematically introduced the research status of foodborne polysaccharide structure and biological activity at home and abroad with the title of "Structure Characterization and Biological Activity of Foodborne Polysaccharides", emphasizing that in the face of the high incidence of chronic diseases at home and abroad, reasonable supplementation of dietary fiber (functional polysaccharides) plays an important role
in improving the national nutritional health status 。 In recent years, the research team of Academician Xie Mingyong has carried out a lot of work
in the construction of new theories and corresponding characterization systems for foodborne polysaccharide structures, as well as evaluation systems for regulating immunity, improving gastrointestinal function and regulating blood sugar.
Based on solid basic and applied research, polysaccharide health product development has also made breakthroughs
.
Looking forward to the future, Academician Xie Mingyong said that it is necessary to continue to strengthen scientific and technological innovation, create more targeted methods and theories more suitable for the study of the structure and function of polysaccharides, and further carry out cutting-edge research on the interaction relationship and mechanism between polysaccharides and intestinal flora, so as to provide scientific and technological support
for the development of new polysaccharide health products.

Ren Qilong, academician of the Chinese Academy of Engineering and dean of the Institute of Industrial Technology Transformation of Zhejiang University, shared the new concept and new results
of "separation technology for food functional factors and congeners" with cross-border thinking.
Academician Ren Qilong summarized the research status of food functional factors, and introduced in detail the mechanism and application of ionic liquid extraction and separation technology and supercritical fluid extraction technology
.
In his opinion, the key to the separation and purification of natural active ingredients lies in innovative extractants
.
For the problems of highly similar molecular structure and poor solubility, this paper proposes to construct molecular identification and extraction to separate steroid congeners, which realizes the efficient separation
of more than ten homologs systems of four major categories.
He believes that in the future, in the field of food science, the comprehensive utilization of natural ingredients in plants is the focus of research, and supercritical fluid extraction technology is a green and environmentally friendly extraction and separation technology, and its industrial application
should be actively promoted.

Xu Baocai, Dean of the School of Food and Biological Engineering of Hefei University of Technology, focused on the topic of "meat quality and 'high and low' processing", took Huipai characteristic meat products as an example, deeply analyzed the technical bottlenecks in the development of the meat industry, and proposed ways
to solve them.
Professor Xu Baocai said frankly that the main "stuck neck" problems in China's meat industry mainly include soft and rotten tissues of high-temperature processed meat products, and heavy "overripe taste"; The loss of freeze-thawed juice of low-temperature frozen processed meat products is large, and the quality of frozen storage deteriorates rapidly; Traditional Chinese meat products are high in salt and fat, and have poor
nutrition and health.
In view of the above problems, it can be controlled
through four innovative points: key technology of quality control of high-temperature processing of meat products, key technology of quality control of freezing and freezing, key technology of low-salt and low-fat processing, automated production line and digital logistics system.
He systematically introduced the research progress
in the field of meat quality and "high and low" processing technology from the aspects of basic theoretical research, key technology research and development, and industrial application.

Focus on key points and accurately match the needs of the industry

During the conference, nearly 20 sub-topics were held simultaneously in the form of online conferences, and nearly 150 experts, discipline leaders, young scientific and technological workers, etc.
from universities, research institutes, enterprises and other countries, focused on food science and technology innovation, nutrition and health and high-quality development, from local specialty foods, frontier hot spots, artificial intelligence and food big data, cross-integration, sustainable development and other perspectives, to exchange and discuss the innovative achievements
of food technology.

Among them, the "2022 Food Science Frontier Hot Issues Forum" hosted by the Chinese Journal of Food Science focuses on topics such as the frontier of food science and technology, food nutrition and health, advocates forward-looking and innovation-led scientific research, invites authoritative scholars in the industry and outstanding young scholars in scientific research to give wonderful keynote reports, and discusses cutting-edge innovation hotspots and seeks the development of
food science and technology with the participants.

The topic of "Food Computing Technology and Application" introduces the latest research results from the application of artificial intelligence technologies such as food visual analysis, food big data mining, machine learning and other artificial intelligence technologies in food intelligent manufacturing, food quality inspection, food waste, food nutrition and safety, chronic disease prevention and control, and health management, and discusses the future development of food computing
.

The theme of "Sustainable Consumption and Green Supply Chain in the Food Industry" focuses on optimizing the allocation of industrial resources, improving food safety transparency, and achieving sustainable development that is compatible with the environment, focusing on the sustainable development path of bulk commodity supply chain, sustainable aquatic product consumption and traceability, and how enterprises can reduce food waste from farm to table, etc.
, inviting industry authoritative experts and application enterprise technicians to exchange and discuss.

The topic of "High-efficiency, low-carbon and high-quality combined freeze-dried food technology innovation and practice" will exchange and discuss the current problems and problems, share the latest practical research progress, jointly focus on freeze-drying technology and industrial innovation, and explore the latest trends
of high-efficiency, low-carbon and high-quality combined freeze-drying technology.

"Huipai Food Science and Technology Innovation Forum" invites top experts from Anhui science and technology and industry to conduct in-depth discussions on topics such as Huipai food processing technology, standardized intelligent production, nutrition and health protection in view of the problems existing in Huipai food industry, empower Huipai food with science and technology, and drive the high-quality development
of Anhui food industry with innovation.

With the topic of "Focusing on New Trends in China's Special Food Research Regulations", the topics of perioperative oral nutritional supplementation for elderly patients with digestive tube tumors, safety risk control of formula foods for special medical purposes, risk assessment of compounds in infant formula powder, construction and digestion characteristics of emulsions, and the delivery and absorption efficiency of nutrients in breast milk were carried out, in order to share the latest results of research on formula foods for special medical purposes and infant formula foods, and provide important scientific and technological support for the future development of the industry
。

The theme of "New Opportunities and New Challenges in the Sports Nutrition Food Industry" focuses on the new opportunities and challenges of the industry, and discusses how the industry can exert its own strength to meet new opportunities
by promoting the continuous upgrading of the industry in the rapid development stage of China's sports nutrition food market.
At the same time, a number of experts in the field of sports nutrition food also interpreted the current situation and opportunities of the industry, scientific and technological innovation and compliance management, and reported on topics such as the health supplement needs of sports and fitness people and the physical fitness improvement methods of adolescents in special stages
.

The "Adult Nutrition and Health Forum" focuses on interpreting the current dietary nutrition status of adults, especially middle-aged and elderly people in China, focusing on nutritional intervention methods for key health issues such as bone health, diabetes, obesity, etc.
, and how to achieve precision nutrition through innovative processing technology, in order to promote the industry to strengthen the attention to adult nutrition, and promote the industry to view and respond to adult nutrition problems scientifically, and provide consumers with more scientific, accurate and efficient targeted products
.

Lift up the future and help "Houlang" bravely shoulder the heavy responsibility of science and technology

At this annual meeting, the results of seven student innovation activities co-sponsored by the society and seven food companies, including IFF, Panpan, Lee Kum Kee, Angel, Three Squirrels, Ketuo Hengtong, and Feihe, were announced at the same time.

In addition, the 14th Graduate Student Forum, with the theme of "Eating and Talking, Talking and Researching", set up different sections
to meet the concerns of graduate students in terms of scientific research and study, life and career planning.
Academician experts, well-known enterprise executives, student representatives, etc.
, shared with the graduate students watching online in various forms, providing guidance for graduate students from scientific research and study, life, mental health, workplace planning, etc.
, and providing a communication platform
for graduate students in food-related fields to show themselves and expand their thinking.
Professor Chen Jian, academician of the Chinese Academy of Engineering and Jiangnan University, also brought wonderful reports
to the majority of young scientific and technological workers.

Only by sharing more practical experience can young students apply what they have learned faster
.
Based on the experience of carrying out students' innovation activities for many years, the Chinese Society of Food Science and Technology systematically sorted out the main problems that arise in the process of young students' participation in innovation activities, and based on the principle of establishing an overall understanding and highlighting key issues, tailor-made lecture content for young students - future food R&D and regulatory managers, and invited authoritative and well-known experts in the industry to conduct in-depth interpretations on key issues such as innovation trends in food research and development, food safety standards, the use of food additives and nutrition label production.
Lay a solid foundation
for the future career development of young students.

The handover ceremony of the flag of the 20th Annual Conference of the Chinese Society of Food Science and Technology was also held
at this annual meeting.
The 20th Annual Conference of the Chinese Society of Food Science and Technology will be held in Changsha, Hunan Province in 2023, hosted by the Hunan Society of Food Science and Technology and co-organized
by the Hunan Academy of Agricultural Sciences.

This annual meeting has aroused great attention
from the scientific and technological circles and the industry in the food field.
By the end of the main presentation, the annual meeting had received 1.
851 million views across all media
.

Preliminary review: Li Song Responsible editor: Zhang Jiazhen Review: Peng Zonglu