Recently, the 6th China Young Scholar Forum on Food Science, jointly organized by the Youth Work Committee of the Chinese Institute of Food Science and Technology (CIFST) and the Journal of Chinese Institute of Food Science and Technology, was convened in Nanchang, Jiangxi Province, with Nanchang University (NCU) as the host. The forum, themed “Objectives and Directions of Food Science Research in the New Era”, aimed to provide a specialized and in-depth academic exchange platform for young scholars in the field of food science in China and promote the high-quality development of food industry in the light of new issues, challenges, and demands emerging from the innovative developments in food science and technology. Nearly 1000 participants, including experts, young scholars, and corporate representatives from over 190 universities and research institutions nationwide, attended the forum.
Distinguished attendees included Professor Sun Baoguo, Academician of the Chinese Academy of Engineering, President of the CIFST, and Professor at Beijing Technology and Business University, Professor Xie Mingyong, Academician of the Chinese Academy of Engineering, Vice President of the CIFST, and Director of the State Key Laboratory of Food Science and Technology at Nanchang University, Shao Wei, Vice Chairman of the Standing Committee of the CIFST, Zeng Ping, Secretary of the Party Leadership Group at Jiangxi Association for Science and Technology, and Luo Sihai, Secretary of the Party Committee at Nanchang University. Professor Ai Lianzhong, Director of the 3rd Youth Work Committee of the CIFST and Dean of the School of Health Science and Engineering at the University of Shanghai for Science and Technology, presided over the opening ceremony of the forum.
The forum focused on cutting-edge basic research in food science and covered topics such as food components and nutrition, food and gut microbiota, food processing and manufacturing, food biochemistry, new methods in food science research, food microbiology, food storage and preservation, food quality and safety testing, food safety and quality control, and food flavor chemistry and sensory evaluation. It featured 10 specialized sessions with nearly 130 presentations, showcasing the latest achievements and advancements in various research areas.
Since the inception of the Forum, young scholars who have been inspired by this platform, have made a mark in both the academia and the industry. With passion and intellect, they have injected fresh vitality into the development of China's food industry, gradually growing into a backbone force in the field of food science and technology in our country.
