Huangshan University Co-Hosts Third Forum on Food Research and Innovation in Hefei
On July 26-27, the 2025·Third Forum on Food Research and Innovation Development, co-organized by Tianjin Food Research Institute, Anhui Agricultural University, China Agricultural University Institute of Nutrition and Health, Nanchang University National Key Laboratory of Food Science and Resource Utilization, and Huangshan University, among other institutions, was successfully held in Hefei, Anhui. Faculty and students from the Food Science and Engineering program of the School of Life and Environmental Sciences at Huangshan University attended the forum.
The forum was led by Professors Ren Fazheng and Xie Mingyong, both Academicians of the Chinese Academy of Engineering. It brought together over 500 experts, scholars, and industry elites from universities, research institutions, and related fields across the country. Under the theme Innovation and Integration: Building an Intelligent New Era of Food, the forum focused on important innovations and existing challenges in areas such as food quality and safety, food microbiology and gut health, food physical properties and flavor, future food innovation and development, mycotoxins and food safety, food processing and storage preservation, food components and nutrition, and biosynthesis and interdisciplinary sciences. The forum featured 12 thematic sessions and a dedicated session for master's and doctoral students, with more than 180 insightful presentations.
Dr. Wu Yongxiang and Dr. Ren Xiaopu from Huangshan University delivered academic presentations titled Research on Non-Thermal Processing and Histamine Detection Technology of Huizhou Stinky Mandarin Fish and Different Mechanisms of Red Willow Polyphenols in Inhibiting Heterocyclic Amine Formation during Roasted Mutton, respectively. Their presentations fully demonstrated Huangshan University’s applied research in serving local industries and supporting technological innovation, earning high recognition and praise from the attending experts.
After the forum, Wu Yongxiang and his delegation visited the School of Food and Biological Engineering at Hefei University of Technology. They engaged in in-depth discussions with relevant representatives of the school on topics such as IFT engineering education accreditation, sensory laboratory construction, collaborative scientific innovation, and joint postdoctoral training. The delegation also conducted on-site inspections of the sensory laboratory and the school’s analytical testing platform.
The successful hosting of this forum provided a platform for faculty and students of the Food Science and Engineering program at Huangshan University to engage with cutting-edge academic exchanges. It also added momentum to promoting the international accreditation of the food science program at the School of Life and Environmental Sciences.