Chen Zhuan, a member of the Party Group of the Hubei Provincial Market Supervision Bureau, 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 business income of the food industry in the province reached 616.5 billion yuan, an increase of 8.3%, and the growth momentum is good. However, efforts still need to be made in innovation leadership and industrial upgrading.
Li ZhaoHou, president of Huazhong Agricultural University, introduced that the School of Food Science and Technology is an important part of the university's talent training and scientific and technological innovation, and also an important position for the construction of the university's disciplines. 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 to a healthy China.
Encouraging exploration, highlighting originality; focusing on the frontier, forging new paths; demand-driven, breaking through bottlenecks; guiding with commonality, integrating across disciplines." Professor Li Xingfeng, Director of the Food Science Project in the Life Science Department of the National Natural Science Foundation, introduced the funding orientation of the scientific foundation in the new era, further detailing the classified applications based on four types of scientific problem attributes.
Technological innovation; the power of the integration of technology and industry.
Academician of the Chinese Academy of Engineering, Vice President of the China Food and Science Technology Association, and President of Beijing Technology and Business University, Sun Baoguo mentioned in his keynote speech on "Innovation-Driven Modernization of Traditional Chinese Food" that the direction of food development is "flavor and health dual guidance", that is, it should be delicious, good to drink, and healthy. "The production of modernization is the mainstream of the development of the food industry, but it is not the whole. Food handmade production and modern production will coexist for a long time and complement each other."
"The Chinese food industry should further enhance its confidence in the food culture and actively study the basic science and key technology issues of traditional Chinese food and its modernization, leading the world in the research direction of traditional Chinese food," said Sun Baoguo. He also proposed new problems and challenges faced by the modernization of traditional Chinese food, such as the public's confidence in food safety has not yet fully recovered, the issue of food authenticity is prominent, fraud and adulteration are common, regulations and standards are lagging behind, and they have become a new bottleneck affecting the innovation of food development. The lack of knowledge about food production, safety, nutrition, and consumption among consumers is also a problem. He believes that innovation-driven modernization of traditional Chinese food needs to explore the basic science issues of traditional Chinese food with modern science and technology, transform the traditional food industry with high-tech, promote revolutionary and disruptive technological innovation in the food field with interdisciplinary crossing, and strengthen science popularization to ensure the modernization of traditional food. Inheriting and promoting the excellent food culture of China and letting Chinese food go to the world is the mission of food science and technology workers.
Academician of the Chinese Academy of Engineering, Chen Jian, President of Jiangnan University and Honorary Vice President of the China Food and Science Technology Association, 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, population growth and other factors have become challenges facing China's food industry in the future. Future food will be representative substances of the future production and lifestyle of human beings. In solving global food supply and quality issues, it meets the higher needs of people.
Why does eating citrus cause "internal heat"? The chairman of the Hubei Provincial Food Science and Technology Association and a professor at Huazhong Agricultural University, Pan Siyi, shared the mechanism of "internal heat" in citrus, indicating that the "internal heat" caused by eating citrus is due to the water-soluble proteins in the fruit, which induce an immune-inflammatory response through the human body's arachidonic acid metabolism pathway. Pan Siyi also introduced the nutritional characteristics and efficient use of citrus resources with local advantages. Citrus is mainly distributed in revolutionary old areas and poor mountainous areas, and it is an important industry for fruit farmers to become rich. As an important means of industrial poverty alleviation, the planting area of citrus is continuously increasing. He believes that the goal of efficient use of citrus mainly includes the maximum use and protection of secondary metabolites, improving the biological utilization rate of secondary metabolites, the mining of secondary metabolites, and clarifying the health mechanism of secondary metabolites.