Chen Zhuan, a member of the Party group of the Hubei Market Supervision Administration, mentioned in his speech that developing food science and promoting the healthy development of the food industry is a major event to implement the strategy of healthy China 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. But we also need to work hard on 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 also an important position of the school's discipline construction. It is expected that through this grand event, we will further strengthen cooperation and make more and greater contributions to the modernization of agriculture and rural areas and to the health of China.

"Encourage exploration and highlight originality; Focus on the frontier, explore a new path; Demand traction, breakthrough bottleneck; Common orientation, cross-accommodation." Professor Li Xingfeng, Director of the Food Science Project of the Life Sciences Department of the National Natural Science Foundation of China, introduced the funding orientation of the New Era Science Foundation and further explained the classification applications based on the attributes of the four types of scientific problems.

Technological innovation embodies the 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, President of Beijing Technology and Business University, mentioned in the conference report of "Innovation drives the modernization of traditional Chinese food" that the direction of food development is "flavor and health dual orientation", that is, to taste good, drink good, but also healthy. "Production modernization is the mainstream of the development of the food industry, but it is not all. Handmade food and modern production will coexist and complement each other for a long time to come."

"The Chinese food industry should further enhance its confidence in food culture, take the initiative to study the basic science and key technical issues of traditional Chinese food and traditional food modernization, and lead the research direction of traditional Chinese food in the world." Sun Baoguo said. At the same time, he pointed out 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 fraud is common, lagging regulations and standards have become a new bottleneck affecting food development and innovation, and consumers' food production, safety, nutrition, and consumption knowledge are lacking. He believes that innovation drives the modernization of traditional Chinese food, and it is necessary to explore the basic science of traditional Chinese food with modern science and technology, transform the traditional food industry with high-tech, and promote revolutionary and subversive technological innovation in the food field across multiple disciplines, while strengthening science popularization and safeguarding the modernization of traditional food. It is the mission of food science and technology workers to inherit and promote Chinese 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, President of Jiangnan University, said in the report "Chinese Food Science and Technology: from 2020 to 2035" that food synthetic biology, food precision nutrition and personalized manufacturing, food equipment intelligent manufacturing, etc., will become the future strategic trend of China's food. Ecological effect, population growth and so on have become the challenges facing our food industry in the future. In the future, food will be the representative material of the change of human production and life style in the future. To meet people's higher needs in addressing global food supply and quality issues.

"Why does eating citrus get hot?" Pan Siyi, president of Hubei Food Science and Technology Society and Huazhong Agricultural University, shared the mechanism of citrus "fire", indicating that the fire caused by eating citrus is an immune inflammatory response induced by the water-soluble protein in the fruit through the metabolic pathway of arachidonic acid in the human body. Pan Siyi focused on the nutritional characteristics and efficient utilization of citrus with local superior resources. Citrus is mainly distributed in the old revolutionary 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 citrus planting area continues to grow. He believes that the goal of efficient utilization of citrus mainly includes maximizing the utilization and protection of secondary metabolites, improving the bioavailability of secondary metabolites, mining secondary metabolites, and clarifying the health mechanism of secondary metabolites.