On May 15, 2015, the Innovative Symposium on Food Physical Processing Technology was successfully held at Jiangsu University. The symposium was hosted by the School of Food Science and Biological Engineering of our university. Leaders from the Rural Center of the Ministry of Science and Technology, the Chinses Institute of Food Science and Technology, and the Journal of Agricultural Science and Technology, experts and scholars from the field of food physical processing technology and related equipment at home and abroad, and teachers from the School of Food Science and Biological Engineering of our university attended the symposium.

    The second annual conference was presided over by professor Haile Ma, the dean of the School of Food Science and Biological Engineering. Professor Shouqi Yuan, the president of Jiangsu University, delivered a welcome speech on behalf of Jiangsu University. Director Jingdun Jia of the Rural Center of the Ministry of Science and Technology and the chairman Suhe Meng of the Chinses Institute of Food Science and Technology gave speeches.

President Shouqi Yuan first expressed his gratitude to the leader of the Ministry of Science and Technology and experts who have long supported and cared about the development of Jiangsu University. He welcomed all leaders, experts, and scholars participating in the symposium and introduced the development status of Jiangsu University in recent years. President Shouqi Yuan hoped to take this symposium as an opportunity to establish extensive academic ties and profound academic friendships with experts to further expand the development field of food physical processing of our university. Director Jingdun Jia from the Rural Center of the Ministry of Science and Technology indicated that the symposium would promote academic exchanges in the field of food physical processing and relevant equipment. He also suggested establishing a long-term exchange form in this field, especially to increase the screening of key technologies, promote the development of industrialization, and turn it into economic power. In the speech of the chairman Suhe Meng of the Chinses Institute of Food Science and Technology, she first affirmed the persistence of the School of Food Science and Biological Engineering of Jiangsu University in the field of food processing equipment for many years and also pointed out that the attention should be paid to the cross-development of different disciplines, as well as the cross-development of universities and enterprises.

     At the symposium, academician Beiwei Zhu from Dalian University of Technology, professor Shuo Wang from Tianjin University of Science and Technology, researchor Hong Zhang from the Institute of Food Science and Technology CAAS, professor Xin’an Zheng from the South China University of Technology, professors Yankun Peng and Xiaojun Liao from the China Agricultural University, professors Ruijin Yang and Jian Mao from Jiangnan University, professors Haile Ma, Xingyi Huang, and Jianrong Cai from Jiangsu University, senior engineer Baoying Liu from Meyer Photoelectric Technology Co. Ltd., professor Wei Liu from Nanchang University, and professor Hongxun Wang from Wuhan Polytechnic University made keynote speeches on the innovation of food physical processing technology, changes of molecular structure under food physical processing, the development status ang trend of food industry boosted by food physical processing technology, industrialization of preservation technology of electric field treated foodstuffs in Japan, equipment industrialization of rapid non-destructive detective technology, industrialization of wine electromagnetic-assisted aging technology and equipment, technical development and industrial application of food color sorter, industrialization of rice wine ultrasound-assisted fermentation technology, and continuous microwave enzyme inactivation and its industrial application. The second annual conference focused on the fundamental theory, method establishment, equipment development, and research change in the advancement of industrialization in the field of food physical processing, as well as the development trend of food physical processing at home and abroad.

    At the end of the thematic reports, the participated experts visited the laboratory of the School of Food Science and Biological Engineering with great interest in the accompanying of professors Haile Ma and Xiaobo Zou.

    After visiting the laboratory, the participating experts had a lively discussion on the development of food physical processing and reached a high degree of agreement on the fundamental research and industrialization development in the field of food physical processing and equipment. Professor Haile Ma expressed his sincere gratitude to the experts and hoped to receive the care, support, and guidance of the experts and the Rural Center of the Ministry of Science and Technology. The Innovative Symposium on Food Physical Processing Technology ended successfully in a warm atmosphere.