Adhere to the "Four Aspects" to consolidate the road of technological power

Our reporter Wang Wei

On September 25th, the 5th China Food Session was co-sponsored by the Youth Working Committee of the China Institute of Food Science and Technology (CIFST) and the "Chinese Journal of Food Science" magazine, and jointly organized by Southwest University and the Chongqing Key Laboratory of Specialty Foods jointly built by Sichuan and Chongqing.

The 5th China Food Science Youth Forum was held in Chongqing recently

It is worth mentioning that the China Food Science Youth Forum lasted for five sessions and has developed into a brand event for academic exchanges of young talents in the food field in China.

In his speech on behalf of the organizer, Luo Yunbo expressed his high expectations for young scientific and technological workers

In his speech on behalf of the organizer, Li Xufeng pointed out that the world today is facing a new round of technological revolution, with the continuous integration of industrial development and technological innovation

Five keynote reports show the latest scientific research achievements

With the theme of "Gathering Young Talents, Adhering to Four Faces; Discussing Disciplinary Hotspots and Grasping Industry Trends", this forum invited experts in food and related fields and young scientific and technological workers in the food field across the country.

Chen Wei gave an in-depth introduction on the physiological characteristics, health functions, development and application of probiotics and intestinal microecological preparations

Academician Li Peiwu pointed out at the meeting that mycotoxins are closely related to food safety.

In the report "Innovation and Modernization of Sichuan Cuisine Yuwei Food", Zhao Guohua conducted an in-depth discussion on the connotation of Sichuan cuisine Yuwei food, the development status, existing problems and future research of Sichuan cuisine Yuwei food

Why does sea cucumber self-degrade? How to regulate this process? Professor Zhou Dayong, Dean of the School of Food Science of Dalian University of Technology, had an in-depth exchange on the changing laws and mechanisms of physical properties of sea cucumbers and their processed products during storage

Professor Mao Xiangchao from Ocean University of China gave an in-depth introduction to the biomanufacturing technology and application of new resource functional factors.

Seven new trends in scientific research lead the future of food technology

The conference was set up around themes such as food components and nutrition, food and intestinal flora, food processing and manufacturing, food flavor chemistry and sensory evaluation, food quality and safety testing, food safety and quality control, and new methods of food science research.

First, the research in the field of food science shows the integration of traditional characteristic food industry and technology, the deep integration of the innovation chain of the industry chain, the cross-border integration and collaborative innovation of food science, medicine, nutrition and other disciplines are continuously enhanced, and technological innovation plays an important role in leading the development of the industry.

Second, food components and nutrition have been an active research direction in the food field for many years

Third, food and intestinal flora are still one of the most active research directions in the food field

Fourth, food processing and manufacturing, as the core research direction in the food field, is still the current research focus

Fifth, food flavor chemistry and sensory evaluation are important research directions in the field of food
.
Hot topics include the influence of different processing and storage methods on food flavor and its mechanism analysis, the excavation, identification and fine analysis of the main substances in food flavor, and the biological and chemical mechanisms of the formation of special flavor of food
.

Sixth, there is a new research trend in food safety and quality control
.
Research on the formation mechanism of food-borne pathogenic microorganisms and their prevention and control, including their biofilm synthesis, toxin synthesis regulation, multi-target prevention and control drug development and mechanism of action, based on multiple PCR, nanomaterials, CRISPR and other emerging technologies to construct short-term , Accurate, low-cost, intelligent, efficient and rapid detection method for food-borne pathogenic microorganisms, using food synthetic biotechnology to create food cell factories, and accurately regulating the growth and metabolism of food cell factories to realize the transformation of renewable raw materials into important food raw materials
.

Seventh, the new method of food scientific research reflects the increasingly obvious characteristics of the interdisciplinary in the field of food
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Synthetic biology has great application potential in the green manufacturing of food active ingredients and functional ingredients
.
Colloid is one of the most active directions in the food field in recent years, mainly including the self-assembly of natural surfactants and their application in food colloids, and the self-assembly and application of food macromolecules
.

　　It is understood that the Chinese Society of Food Science and Technology has paid great attention to and supported the growth of young food talents since its establishment.
important platform
.
A single spark can start a prairie fire
.
Today, the Youth Working Committee of the Chinese Society of Food Science and Technology has formed a strong influence and appeal in the Chinese food industry.
Student innovation activities and a series of industry-university-research docking projects have cultivated batches of outstanding talents in the food industry
.

　　"China Food News" (September 29, 2021 04 edition)

(Editor in charge: Gao Na)