Chen Chu, a member of the party group of Hubei Provincial Market Supervision Administration, mentioned in his speech that the development of food science and the promotion of the healthy development of the food industry is a major event to implement the strategy of a healthy China and meet the people's pursuit of a better life. The food industry is one of the largest industries in Hubei Province, and in 2018, the province's main food industry revenue reached 616.5 billion yuan, an increase of 8.3 per cent, with good growth momentum. However, it still needs to work on innovation leadership 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 university's talent training and scientific and technological innovation, as well as an important position for the university's discipline construction. It is expected that through this event, cooperation will be strengthened even further to make more and more contributions to the modernisation of agriculture and rural areas, and to a healthy China.

　　"Encourage exploration, highlight originality; focus on the frontier, take a unique approach; demand-driven, break through bottlenecks; commonality-oriented, cross-fertilisation." Professor Li Xingfeng, Director of Food Science Programme, Department of Life Sciences, National Natural Science Foundation of China (NSFC), introduced the new era of Science Foundation funding orientation, further detailing the classification of applications based on the attributes of four types of scientific issues.

　　Technological innovation Cohesion of science and technology and industrial integration of the force

　　Sun Baoguo, academician of the Chinese Academy of Engineering, vice president of the Chinese Society of Food Science and Technology, and president of Beijing Technology and Business University, mentioned in the conference report of "Innovation Driving the Modernisation of Chinese Traditional Food" that the direction of food development is "dual-orientation of flavour and health", i.e., it should be delicious, tasty and healthy. It should be tasty, tasty and healthy. "Modernisation of production is the mainstream of food industry development, but not all. Handmade food and modernised production will co-exist for a long time and complement each other."

　　"The Chinese food community should further enhance its food culture confidence, and should proactively study the basic science and key technical issues of traditional Chinese food and traditional food modernisation, and lead the world in the direction of traditional Chinese food research." Sun Baoguo said. He also put forward the new problems and challenges facing the modernisation of Chinese traditional food, such as the public's confidence in food safety has not yet been fully restored, the problem of food authenticity has been highlighted, adulteration and fraud are common, lagging regulations and standards have become a new bottleneck affecting the development and innovation of food, and the consumers' knowledge of food production, safety, nutrition, and consumption is scarce. He believes that innovation-driven modernisation of China's traditional food requires the use of modern science and technology to explore the basic scientific issues of China's traditional food, the use of high-tech transformation of the traditional food industry, multi-disciplinary cross-promotion of revolutionary and disruptive technological innovations in the field of food, and at the same time also to strengthen the popularity of science, to escort the modernisation of traditional food. Inheritance, carry forward China's excellent food culture, so that Chinese food to the world is the mission of food scientists and technologists.

　　Academician of the Chinese Academy of Engineering, Honorary Vice President of the Chinese Society of Food Science and Technology, Jiangnan University President Chen Jian said in the report "China's food science and technology: from 2020 to 2035" report, synthetic biology of food, food and personalised food nutrition and precision manufacturing, food equipment, intelligent manufacturing, etc., will become the future of China's food strategy trend. Ecological effects, population growth and other challenges facing China's food industry in the future. The future food will be the representative substance of the future changes in human production and lifestyle. In solving the global food supply and quality and other issues to meet the higher needs of people.

　　"Why does eating citrus get on fire?" Pan Siyi, Chairman of Hubei Food Science and Technology Society and Huazhong Agricultural University, shared the mechanism of citrus "fire", indicating that the fire caused by eating citrus is due to the water-soluble proteins in the fruit, which are induced by immune-inflammatory reactions through the arachidonic acid metabolic pathway in the human body. Pan Siyi focused on the nutritional properties and efficient use of citrus, which is a locally advantageous resource. Citrus is mainly distributed in the old revolutionary areas and poor mountainous areas, and is an important industry for fruit farmers to get rich. As an important tool for industrial poverty alleviation, the area of citrus planting is growing continuously. In his opinion, the objectives of efficient use of citrus mainly include maximising the use and protection of secondary metabolites, improving the bioavailability of secondary metabolites, mining of secondary metabolites, and clarifying the health mechanism of secondary metabolites.