The 6th Food Science and Technology Innovation Forum
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Recently, the 6th Food Science and Technology Innovation Forum and the 2023 Great Health Food Development Forum were held in Shanghai. The forum was co-hosted by the "Food Industry Science and Technology" magazine and Food Partner Network, and supported by the China Society of Food Science and Technology and the China Farmers' Harvest Festival International Trade Promotion Association. Experts, scholars, and R&D directors from relevant management agencies, universities, research institutes, and front-line production companies were invited to participate in the meeting to discuss new trends in the health food industry, explore new trends in the industry, display the latest research results, promote industry-university-research cooperation, and accelerate scientific research results landing transformation.
Advocate the concept of Functional Agriculture·Agricultural Great Health Conference. The theme of the forum is "Big Health Food" and the purpose is "Scientific Innovation, Technology Implementation". A total of 1 main venue and 9 sub-venue forums have been set up, bringing nearly 60 wonderful reports , covering functional foods, intestinal health, special foods, dairy beverages, homologous food and medicine, convenient and nutritious foods, etc.
Chinese Farmers’ Harvest Festival-National Rice Seed Core·China Rice Festival special food sub-forum, food and medicine homology sub-forum, future food sub-forum, convenient and nutritious food sub-forum, etc. Many experts, scholars and scientific and technological workers in the field conducted in-depth discussions on special foods and future foods. According to industry insiders, this forum discussed new technologies for the research and development of big health food, built a bridge for the transformation and implementation of new technologies, and effectively promoted the in-depth docking of industry, education, research and application.
The chairman of the conference, Professor Xu Yan from Jiangnan University, pointed out in his speech that science and technology, as the primary productive force, play a vital role in economic development; Issues that the people care about, so building a bridge between industry, university and research, promoting the combination of industry, university and research, and providing a communication platform for scientific researchers and entrepreneurs, so that science can be better innovated and technology can be implemented more effectively, is the concern of food people and the whole society coke
Xie Mingyong, academician of the Chinese Academy of Engineering and vice chairman of the Chinese Society of Food Science and Technology, pointed out in his speech that people's health is the foundation of social civilization and progress, an important symbol of national prosperity and national prosperity, and it is also the common pursuit of the broad masses of the people. The "Healthy China 2030 Planning Outline" clearly pointed out that during the "14th Five-Year Plan" period, the construction of a healthy China will be comprehensively promoted. Therefore, the development of "big health" food will be an important direction for future food development and the key to ensuring the health of our people. The forum is held to explore future food and lead scientific innovation, which conforms to the development of the times.
Innovation is the first driving force leading development. The forum set up the Science and Technology Innovation Award from the two directions of technological innovation and product innovation. Zhang Tieying, editor-in-chief of "Food Industry Science and Technology", and Professor Ai Lianzhong, dean of the School of Health Science and Engineering of University of Shanghai for Science and Technology, presented awards to IFF (Danisco), Beijing Yiqing Food Group Co., Ltd. and other companies that have won technological innovation awards. Li Yuanzhao, General Manager of Food Partner Network, and Professor Zhao Liming, Dean of the Research Institute of East China University of Science and Technology, presented awards to Xiamen Yanzhiwu Bioengineering Co., Ltd., Tianfangjian (China) Pharmaceutical Co., Ltd. and other companies that won product innovation awards.
In the main forum of the conference chaired by Professor Ai Lianzhong from University of Shanghai for Science and Technology and Professor Zhao Liming from East China University of Science and Technology, academicians and experts in the food field brought wonderful reports. Academician Xie Mingyong introduced the development status and trends of the "food and medicine from the same source" food industry. He pointed out that the Party Central Committee and the State Council attach great importance to the development of "food and medicine from the same source" and the nutrition and health industry. my country's "food and drug from the same source" food industry is entering a period of rapid development, but it is also facing many challenges.
Secretary-General Han Junhua of the Chinese Nutrition Society analyzed the basis of the current nutritional and health status of the Chinese population in a report entitled "Nutrition and Health Innovation Direction of the Food Industry under the Construction of a Healthy China", and combined with industrial needs and regulations and trends, proposed that my country's food enterprises Directions and suggestions for future R&D and innovation.
Ma Xin, R&D director of Shanenkang Biotechnology (Suzhou) Co., Ltd., shared the research and application on intelligent manufacturing, safety evaluation and efficacy evaluation of highly active probiotics. Huang Xiaofen, manager of Shenzhen Zhongke Xinyang Biotechnology Co., Ltd., introduced the progress in the development of antioxidant products by compounding bio-fermented ergothioneine with natural raw materials. Xu Jing, Research Director of Ipsos China's New Insights Division, said in a report titled "Insights on General Health Trends" that health is the foundation of beauty, and the concept of overall beauty is becoming more and more popular. In the future, under the trend of advocating nature, related products for internal use and external adjustment have great potential for development.
Pictured: Xie Mingyong, academician of the Chinese Academy of Engineering and vice chairman of the Chinese Society of Food Science and Technology, delivered a speech
Picture: Professor Xu Yan from Jiangnan University, chairman of the conference, delivered a speech
In the functional food sub-forum, researcher Song Yan from the National Risk Assessment Center introduced new food raw materials under the background of general health. Dr. Chen Zhengqiang from Zhuhai Yafu Xingyuan Food Industry Co., Ltd. said in the report "The Application and Development of Natural Bacteriostatic Agent-Natural Preservatives in Food and General Health Industry" that the application of ε-polylysine can prolong the food preservation period , can be widely used in the preservation of rice, wet cooked noodles, cooked meat products, seafood products and other products.
He Dengji, the former director and secretary of the Hunan Rice Research Institute and a leading expert in agricultural science and technology for national rice seed cores, initiated the national rice seed core hundred group plan. In the functional food theme event, China Rice Seed Core Food and Agriculture (Shandong) Science and Technology Industrial Park Group Co., Ltd. gathered national rice experts to focus on functional agriculture-functional rice, and accurately mastered a new set of pollen tube channel molecular breeding technology. He Dengji said: "On the basis of conventional breeding, we develop molecular breeding and introduce different plant nutrients into rice, such as bitter gourd rice, garlic rice, pamao rice, reed rice, dandelion rice, tartary buckwheat rice, etc."
"In recent years, with the acceleration of people's life rhythm and the increase of life pressure, more and more people are in a sub-health state." He Dengji pointed out: the concept of functional agriculture and agricultural health, which advocates "medicine and food from the same source", is gradually Deeply rooted in the hearts of the people, agriculture introduces functionality, agriculture introduces general health, and under the concept of the same origin of medicine and food, the creation of functional agriculture and agricultural comprehensive health industry as a new format has also begun to shine in the development of agriculture in some places.
Professor Chen Jianshe from Zhejiang Gongshang University analyzed the dynamic changes in the microstructure of food during the eating process in his report titled "The Principles of Texture Design of Delicious Food", from the food's mouth fragmentation, the interaction between food and saliva, The physics of food sensory and the principles of oral physiology are explained in terms of oral friction and retronasal sniffing mechanism. Hao Zhanxi, R&D director of JuneYao Runying Research Institute, gave a report titled "Heat-resistant probiotic Weizmannella coagulans BC-G44 empowers food and beverage innovation".
Professor Feng Fengqin of Zhejiang University shared the function and application progress of sea cucumber peptide in men's health. She introduced that sea cucumber peptide can significantly improve sex hormones, anti-fatigue, and anti-oxidation. It can be used in the research and development of functional food and health food by synergistically matching with medicinal and edible plant materials such as sealwort, maca, and wolfberry. Dr. Liu Yu from South China University of Technology focused on microalgae-based functional ingredients such as astaxanthin and fucoxanthin, which are popular in the international market , shared commercial application paths and product design experience.
Zheng Chao, senior manager of the Nutrition Safety Center of Yihai Kerry Group, said in a report entitled "Product Nutritional Transformation - Nutritional Innovation of Food Ingredients" that dietary intervention will play an important role in the prevention and control of chronic diseases. The concept of sustainable development, balanced nutrition, and balanced diet shared product development experience in terms of retaining natural nutrients in ingredients, improving the bottom line of food safety, and extracting functional foods and pharmaceutical ingredients from by-products.
In the gut health sub-forum, Professor Zhang Lanwei from Ocean University of China pointed out in a report titled "The Correlation Between Gut Microbiota and Glucolipid Metabolism and the Regulatory Effects of Probiotics" that factors such as changes in diet structure and living habits, and the abuse of antibiotics The resulting imbalance of intestinal flora leads to metabolic disorders of the body, leading to an increase in the incidence of glucose and lipid metabolism diseases year by year.
The intake of food functional ingredients such as probiotics can regulate the intestinal flora and maintain the balance and health of the intestinal microecology. Xu Heidi, deputy general manager of the Strategic Innovation Center of JuneYao Runying Biotechnology (Shanghai) Co., Ltd., shared the clinical application cases of probiotics in the field of respiratory health in the report, and explained the mechanism of action of probiotics in immunity and respiratory health.
Professor Xiong Zhiqiang from the School of Health Science and Engineering, University of Shanghai for Science and Technology shared the research progress of probiotic bioengineering technology in his report, and introduced the use of synthetic biology and metabolic engineering techniques at home and abroad in recent years in probiotic high-efficiency gene editing systems, genome-scale Important research progress in metabolic network models, functional gene identification, targeted screening technology, heterologous expression of functional active ingredients, and application of engineered probiotics in disease treatment.
Assistant researcher He Qiuwen from Inner Mongolia Agricultural University stated in the report "Probiotics Mediate Mental Health Through the Gut-Brain Axis" that gut microbes can regulate intestinal barriers, immune responses, and neuroactive metabolites to affect mental diseases. Affect the interaction between the gut and the brain and improve the mental health of the host. Plantarum lactis P-8 relieves stress and anxiety in adults by regulating intestinal flora and its functions; Bifidobacterium lactis Probio-M8 increases intestinal beneficial bacteria, regulates neurotransmitter levels and improves Parkinson's syndrome.
Chen Tingtao, a researcher at the Institute of Translational Medicine, Nanchang University, pointed out in his report that the development of probiotic products with clear strain background, clear property rights, and definite functions will unblock the development path of scientific and technological innovation from strain resource mining, clinical evidence-based, technological innovation to achievement transformation, Help my country's "national bacteria" become "world bacteria".
At the dairy beverage innovation sub-forum, Jiang Yujun, dean of the School of Food Science and Technology of Northeast Agricultural University, pointed out in a report titled "Infant Formula Milk Powder Quality Improvement-New Processing Technology" that consumers have higher quality infant formula milk powder. The requirements for functionality, digestion and absorption, high-end, and ultra-high-end are increasingly strong. Fresh milk membrane filtration sterilization technology, low-temperature vacuum concentration, low-temperature powder spraying and agglomeration technology, and active protection technology for physiologically active substances are adopted. New processing technologies such as key technologies for reducing allergens are one of the keys to improving the quality of infant formula milk powder.
Dechun Wang, Manager of IFF Strain and Dairy Enzyme Asia Pacific Application Department, shared a report on how to use biotechnology innovation to help dairy products upgrade and reduce costs. He introduced that the new generation of super mild fermented strains solves the problem of "post-acidity" of yogurt while maintaining a mild and delicate creamy taste. Compared with the previous generation of yogurt strains, there is almost no difference in taste when sucrose is reduced by 20%.
Li Pei, general manager of Protein Nutrition and Flavoring Technology Center of Angel Yeast Co., Ltd., pointed out in the report that the application of yeast processed products to dairy beverages has solved the problems of product taste and flavor. Yeast postbiotics rich in nutrition and physiological activity are introduced into the food and beverage industry to meet the innovative needs of product protein, dietary fiber and other nutritional and functional enhancement.
Professor Ren Dayong from Jilin Agricultural University shared the application of the patented strain Lactobacillus plantarum H6 in the development of functional soybean milk beverage products. Chen Zhen, director of research and development of Pan Asia (Wuhan) Food Technology Co., Ltd., introduced in the report that the new taste adjustment technology can effectively enhance, balance and optimize the sweetness, reduce the amount of sweetener added in the product, and can also improve the taste of low-fat dairy products. Fullness, while reducing the unpleasant taste in plant-based dairy products, better satisfying consumers' dual pursuit of health and deliciousness.
Professor Liu Yongfeng from Shaanxi Normal University, in his report titled "Authenticity Testing of Special Dairy Goat Milk and Development of Functional Products", shared the realities of adulterated cow milk ingredients in goat milk based on the needs of different groups of people such as the middle-aged and the elderly, infants and young children. The research results of sex detection technology. Wang Dong, Director of the R&D Department of Beijing Yiqing Food Group Co., Ltd., shared the innovation incubation of HPP fruit and vegetable juice. He introduced that HPP ultra-high pressure juice can well retain nutrients such as vitamins and minerals in the juice, while improving the flavor and color. There is basically no impact, so it is more in line with the concept of healthy life advocated in the new consumption era.
The 6th Food Science and Technology Innovation Forum