Chen Zhuang, a member of the Party Leadership Group of Hubei Provincial 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 Healthy China strategy and meet the people's pursuit of a better life. The food industry is one of the top industries in Hubei Province. In 2018, the province's main business income reached 616.5 billion yuan, an increase of 8.3%, with a good growth momentum. But we still need to work hard to lead innovation and industrial upgrading.

　　Li Zhaohu, president of Huazhong Agricultural University, introduced that the School of Food Science and Technology is an important part of the school's talent training and scientific and technological innovation, and an important base for the school's discipline construction. We look forward to further strengthening cooperation through this grand event, making more and greater contributions to the modernization of agriculture and rural areas and a healthy China.

　　"Encourage exploration, highlight originality; focus on the frontier and find unique ways; demand drives and breaks through bottlenecks; common orientation and cross-integration." Professor Li Xingfeng, director of the Food Science Project of the Department of Life Sciences of the National Natural Science Foundation of China, introduced the funding orientation of the new era of science funding, and further explained the classification applications based on the attributes of four types of scientific problems.

　　Technological innovation gathers the power of integration of science and technology and industry

　　Sun Baoguo, an academician of the Chinese Academy of Engineering, vice chairman of the Chinese Society of Food Science and Technology, and president of Beijing University of Technology, mentioned in the conference report of the "Innovation drives the modernization of traditional Chinese food" that the direction of food development is "two-oriented flavor and health", that is, it must be delicious, delicious, and healthy. "Production modernization is the mainstream of the development of the food industry, but not all. Food handmade and modernized production will coexist for a long time and complement each other."

　　"The Chinese food industry should further enhance its confidence in food culture, actively and proactively study the basic scientific and key technical issues of the modernization of traditional Chinese food and traditional food, and lead the research direction of traditional Chinese food in the world." Sun Baoguo said. He also raised new problems and challenges facing China's traditional food modernization, such as the public's confidence in food safety has not yet been fully restored, the authenticity of food is prominent, adulteration and fraud are common, and the lag in laws and regulations and standards have become new bottlenecks that affect 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 requires the use of modern science and technology to explore the basic scientific issues of traditional Chinese food, use high-tech to transform the traditional food industry, and promote revolutionary and disruptive technological innovation in the food field across multiple disciplines. At the same time, it is necessary to strengthen popular science to safeguard the modernization of traditional food. Inheriting and promoting China's excellent food culture and allowing Chinese food to go global is the mission of food science and technology workers.

　　Chen Jian, an academician of the Chinese Academy of Engineering, honorary vice chairman of the China Food Science and Technology Society, and president of Jiangnan University, said in the report "China 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 trends of my country's food strategically. Ecological effects, population growth, etc. have become challenges facing my country's food industry in the future. In the future, food will be a representative substance for future changes in human production and lifestyle. Meet people's higher needs in solving problems such as global food supply and quality.

　　"Why do you get angry when eating citrus?" Pan Siyi, chairman of the Hubei Food Science and Technology Society and Huazhong Agricultural University, shared the mechanism of "ignition" of citrus, indicating that the ignition caused by eating citrus is due to the water-soluble protein in the fruit, which induced an immune inflammatory reaction induced by the human arachidonic acid metabolic pathway. Pan Siyi focused on introducing the nutritional characteristics and efficient use of citrus with locally advantageous resources. Citrus are mainly distributed in old revolutionary areas and poor mountainous areas, and are an important industry for fruit farmers to get rich. As an important tool for industrial poverty alleviation, the area of citrus planting is continuing to grow. He believes that the goal of efficient utilization of citrus mainly includes the use and protection of secondary metabolites to the maximum extent, improving the bioavailability of secondary metabolites, mining of secondary metabolites, clarifying the health mechanism of secondary metabolites, etc.