The 20th Annual meeting of the Chinese Society of Food Science and Technology

From October 23 to 25, the 20th Annual Meeting of the Chinese Society of Food Science and Technology will be held as scheduled in Changsha, the capital of Hunan Province, in the beautiful season of Tanggui fragrance. Two years after the outbreak of COVID-19, the food technology industry is once again enjoying a reunion.

The event was jointly organized by Hunan Society of Food Science and Technology, Hunan Academy of Agricultural Sciences and other 6 units, facing the national strategic needs, the frontier of food science and technology and the needs of people's health, on the development of food science and technology, food industry upgrading, food science and technology personnel training and other aspects of in-depth exchanges, to explore the mission of science and technology and the responsibility of scientists in the new historical development stage. Plan the key cooperation direction in the new stage of combining production, university and research and promoting the high-quality development of food. The conference is not only an exchange platform for college teachers and students and scientific and technological talents in the food industry, but also a source of information for the industry to explore new topics and new discoveries. After three years of multiple challenges such as the epidemic, how to make food healthier and people more assured has become a more concerned issue for many experts, students, and especially enterprises.

With more than 40 activities and nearly 300 wonderful speeches and special reports, the conference comprehensively demonstrated the overall level and style of China's food science and technology in the new era, further sorted out and condensed the major scientific issues facing the future of China's food industry and formed important strategic thinking. Nearly 2,000 experts, scholars and business representatives from the food technology and industry attended the meeting. Shao Wei, executive vice president of the society, presided over the opening ceremony of the conference.

In the face of the increasingly fierce international scientific and technological competition environment, adhering to scientific and technological innovation and seizing academic heights is the only way to achieve high-level scientific and technological self-reliance. Basic research is the foundation of scientific and technological innovation and the key to solving core scientific problems from the source. Only by building a solid foundation can we lead development. The conference invited authoritative scholars in the industry, outstanding young scholars and experts in scientific research to make wonderful keynote reports on topics related to food chemistry, synthetic biology, food precision nutrition, and future food, and jointly discuss cutting-edge and core scientific and technological issues in the field, and advocate and promote the high-quality development of food science and technology.

Sun Baoguo, academician of the Chinese Academy of Engineering, chairman of the Chinese Society of Food Science and Technology, and professor of Beijing Technology and Business University, pointed out that in 2022, the food industry accounted for 5.1% of the assets of the national industry to complete 8.1% of the total profit, which is behind the strong support of China's food science and technology. Sun Baoguo suggested that in the future, China's food industry should use scientific and technological innovation to solve the problem of "card neck" in a certain field of Chinese food.

Chen Wei, academician of the Chinese Academy of Engineering and President of Jiangnan University, introduced the development of food science in China and the challenges faced by talent training, and believed that the characteristics and layout of the discipline need to be improved, and the talent training mechanism needs to be innovated.

Shan Yang, academician of the Chinese Academy of Engineering, director of the Academic Committee of Hunan Academy of Agricultural Sciences and director of Dongting Laboratory, analyzed the current situation of the citrus industry in the world and China, the functional components of citrus and their health effects, and proposed a multi-level and diversified comprehensive utilization plan for citrus resources in view of the problems such as low utilization rate of citrus resources and insufficient integration and development of the first, second and third industries. A number of experts put forward the problems that need to be solved in the food industry and the future direction of China's food development.

Mr. Han, Chairman of Jiangsu Aisinon Biotechnology Co., LTD., was invited by Professor Bi Jinfeng, Chief scientist of the Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences, to attend the annual meeting. And on the afternoon of October 24, he was invited to attend the sub-venue meeting and delivered the keynote speech "On the Innovation Methodology of Nutrition and Health Snack Food". General Manager Han believes that, as a snack food industry module whose market scale is still growing rapidly, there is a trend of rapid concentration of advantageous resources to advantageous enterprises, especially the rapid and explosive development of offline food distribution channels. As a snack food enterprise, how to develop new products, how to develop new products suitable for new track sales, how to tap the consumption hobbies and interests of young people in the Z era, and how to adapt to the consumption power of consumers in the post-epidemic era? It is emphasized that snack food enterprises should follow the development concept of "three high and three low" in the development of new products, namely: high appearance level, high quality and high efficiency; Low cost, low margin, low price. In the product development period, how to empower the product should do three things: extreme product design, high cost performance and excellent shopping experience. Only a good product is a new product that is actually developed to meet the needs of consumers, while actively embracing new sales channels that are suitable for current trends. In the following roundtable, Mr. Han further elaborated on the future development of snack food, which was unanimously recognized and praised by all participants and experts and scholars.

President Han took a group photo with Professor Xie Mingyong, Academician of Chinese Academy of Engineering, Vice chairman of Chinese Society of Food Science and Technology, Director of National Key Laboratory of Food Science and Resource Mining of Nanchang University, and Professor Bi Jinfeng, Chief scientist of the team and Research Institute of Agricultural Product Processing of Chinese Academy of Agricultural Sciences

President Han took a group photo with Professor Sun Baoguo, Academician of Chinese Academy of Engineering, Chairman of Chinese Society of Food Science and Technology, Professor of Beijing Technology and Business University, and Professor Bi Jinfeng, Chief scientist of the Institute of Agricultural Product Processing, Chinese Academy of Agricultural Sciences

President Han took a photo with Professor Ren Fazheng, Academician of the Chinese Academy of Engineering, Vice Chairman of the Chinese Society of Food Science and Technology, Dean of the Nutrition and Health Research Institute of China Agricultural University, and Professor Bi Jinfeng, chief scientist and researcher of the Institute of Agricultural Product Processing of the Chinese Academy of Agricultural Sciences

President Han took a photo with Fellow Shan Yang, Academician of Chinese Academy of Engineering, Director of Academic Committee of Hunan Academy of Agricultural Sciences and director of Dongting Lake Laboratory

Mr. Han took a group photo with all the experts participating in the roundtable meeting of the 20th Annual Meeting of the Chinese Society of Food Science and Technology

President Han and Professor Zhu Beiwei, Academician of the Chinese Academy of Engineering, Vice chairman of the Chinese Society of Food Science and Technology, Director of the National Marine Food Engineering and Technology Research Center of Dalian Polytechnic University, took a group photo

For the food industry event, invited by the host, the company also specially prepared some exhibits to participate in this event, as a rising star in the snack food industry, "Hanshi Hi Explosion" brand has become a very well-known brand in the snack food industry, the company's main products are many, is a feast of food, taste and innovation interwoven.

Including snack food, chocolate and chocolate products, functional food and wedding candy. The company's four series of products, such as Hanshi Hi fried stuffed nori roll, flow heart crisp flat egg roll, fried waffle balls and Malise, are all Internet celebrities. This delicious, but also creative masterpieces, fully reflects the business philosophy of making food healthier, more delicious, more pleasant and more fashionable.