To elevate our university's research capabilities in the realms of food science and biomanufacturing, and to delve into the evolving trajectory of future food and its intimate ties with biomanufacturing, Professor Chen Jian, an Academician of the Chinese Academy of Engineering and a professor at Jiangnan University, was invited to our campus on January 13th. He delivered an exceptional academic lecture, titled Future Food and Biomanufacturing, to faculty and students in the Lecture Hall on the ground floor of the Conference Centre at the Jiangning Campus. The lecture was moderated by Professor Wang Guangji, also an Academician of the Chinese Academy of Engineering and a professor at our institution.
During his presentation, Academician Chen Jian highlighted the trajectory of future food and its profound integration with biomanufacturing technology, among other aspects. Utilizing informative data and cutting-edge research findings, he elucidated the concept of future food, its development trends, and the pivotal role of biomanufacturing technology in the production of future food. He specifically emphasized the significance of plant proteins in future food and shared his most recent research outcomes in the development of plant-based foods. Academician Chen Jian's lecture showcased his remarkable accomplishments in food science and biomanufacturing, offering fresh insights for the attendees to contemplatively ponder the future of the food industry.
In the subsequent Q&A session, faculty and students engaged in a profound academic dialogue with Academician Chen Jian, fostering a lively and engaging atmosphere.
Academician Chen Jian gave an academic report
Academician Wang Guangji hosted the presentation
The scene of the presentation
