Chen Zhuan, a member of the Party Leadership Group of Hubei Provincial Administration for Market Regulation, mentioned in his speech that the development of food science and 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 most important industries in Hubei Province, and the main business income of the province's food industry reached 616.5 billion yuan in 2018, an increase of 8.3%, with a good growth momentum. However, it is also 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 it is also an important position for the school's discipline construction. It is expected that through this 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.

"Encourage exploration and highlight originality; Focus on the frontier and create a unique way; demand traction, break through bottlenecks; Commonality-oriented, cross-integrated. Professor Li Xingfeng, Director of the Food Science Program of the Department of Life Sciences of the National Natural Science Foundation of China, introduced the funding orientation of the New Era Science Foundation and further explained in detail the classification application based on the attributes of four types of scientific problems.

Technological innovation condenses the power of integration of science and technology and industry

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 on "Innovation Drives the Modernization of Chinese Traditional Food" that the direction of food development is "flavor and health", that is, it should be delicious, delicious and healthy. "Production modernization is the mainstream of the development of the food industry, but it is not the whole story. 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, take the initiative to study the basic science and key technical issues of Chinese traditional food and traditional food modernization, and lead the research direction of Chinese traditional food in the world." Sun Baoguo said. At the same time, he put forward the 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 prominent, adulteration and fraud are common, the lag of regulations and standards has become a new bottleneck affecting food development and innovation, and consumers' lack of knowledge about food production, safety, nutrition and consumption. He believes that innovation-driven modernization of traditional Chinese food requires the use of modern science and technology to explore the basic scientific problems of traditional Chinese food, transform the traditional food industry with high and new technology, promote revolutionary and disruptive technological innovation in the food field with multidisciplinary interdisciplinarity, and also strengthen popular science to escort the modernization of traditional food. It is the mission of food science and technology workers to inherit and carry forward China's excellent food culture and let Chinese food go to the world.

Chen Jian, academician of the Chinese Academy of Engineering, honorary vice president of the Chinese Society of Food Science and Technology, and president of Jiangnan University, said in the report of "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 have become challenges for China's food industry in the future. The food of the future will be a representative substance for the future production and lifestyle changes of human beings. To meet people's higher needs in addressing issues such as global food supply and quality.

"Why does eating citrus get hot?" Pan Siyi, chairman of the Hubei Provincial 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 immune inflammatory response induced by the water-soluble protein in the fruit through 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 the old revolutionary base 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 area of citrus planting is continuing to grow. He believes that the goal of efficient utilization of citrus mainly includes the maximum utilization and protection of secondary metabolites, the improvement of the bioavailability of secondary metabolites, the excavation of secondary metabolites, and the health mechanism of secondary metabolites.