From June 1 to 3, 2017, the fourth symposium on Food Physical Processing Technology jointly hosted by Jiangsu University and Nanjing Tech University was held successfully with the strong support of the Rural Center of the Ministry of Science and Technology. More than 80 experts from over 30 universities, research institutes, and enterprises, including Tsinghua University, Zhejiang University, China Agricultural University, Jiangnan University, Jiangsu University, and Beijing Institute of Collaborative Innovation, attended the symposium to discuss the cross-border development of food physical processing technology. The establishment of the Innovative Center for World Food physical Processing Technology was discussed as an important session of this symposium. Vice-director Shengbiao Huang of the Rural Center of the Ministry of Science and Technology, deputy director-general Xiong Duan of Jiangsu Provincial Department of Science and Technology, academician Wei Huang, vice President Xu Qiao, and professor Weihong Xing of Nanjing Tech University, director Yiqiang Ge of the Agricultural High-tech Department, and director Tianhe Yang of the Rural Center of Jiangsu Provincial Ministry of Science and Technology participated in the symposium.

    The symposium was presided over by Professor Haile Ma of the School of Food Science and Biological Engineering of our university. Vice President Xu Qiao of Nanjing Tech University, deputy director-general Xiong Duan of Jiangsu Provincial Department of Science and Technology, and vice director Shengbiao Huang of the Rural Center of the Ministry of Science and Technology delivered speeches, respectively. Professor Ma introduced the preparation work of the Innovative Center for World Food physical Processing Technology. The proposal of the innovative center was unanimously affirmed and warmly responded by the experts attending the symposium. Academician We Huang fully affirmed the innovation of food physical processing technology and hoped to lead the innovative development of food physical processing technology through a high-end platform. Seventeen experts gave wonderful reports in the symposium.

    The traditional food processing technology is based on chemistry and biology. It faces a series of challenges in food safety, processing efficiency, nutrition retention, and intelligent processing. A large number of studies at home and abroad show that the import of physical processing methods opens a new way for the innovative development of conventional food processing technology and is expected to become an important scientific tool for the food industry to achieve more and better technological breakthroughs. From 2014 to 2016, Jiangsu University as the sponsor, organized and held three symposiums on food physical processing technology under the support of the Rural Center of the Ministry of Science and Technology, playing an important role in promoting the discipline construction and scientific research of food physical processing subject.