Preface: 2023 is a crucial year for the 14th Five Year Plan, and China's food industry is actively seizing new opportunities. With the steady improvement of China's independent innovation capability in food technology in recent years, it has not only brought economic benefits to society, but also played an important role in improving the nutritional and health quality of the people, promoting the construction of a "Healthy China", and leading the development of world food technology.

In order to further explore the scientific problems in the basic and applied research of food science, and promote the exchange of academic research achievements among young scientists and researchers in the field, the first 2023 Food Young Scientists Summit with the theme of "Gathering Food Talents and Creating a Better Future" was grandly opened in Qingdao from August 1-3, 2023.

The Food Young Scientists Summit is committed to practicing the concept of "building a community with a shared future for mankind" and "gathering talents from all over the world for use". Based on "global perspective, national issues, and Chinese voice", it strives to create an exchange platform for young food scientists from China and abroad. It is the most highly regarded academic industry event in the Chinese food industry. Professors Peng Chuantao and Li Zhaojie, the founders of Yuanda Biotechnology, were invited to attend as representatives of young scientists. They gathered with 400 experts, scholars, and young scientists from the food industry to discuss and provide suggestions on the forefront, trends, new problems, challenges, and needs of food science and technology innovation, showcasing professional accuracy, conveying industry temperature, and providing new insights for the high-quality development of the food industry.

Opening Ceremony Launch

Planning a strategic vision for the food industry in the new era

At the opening ceremony, Liao Xiaojun, the editor in chief of "Food Industry Technology" magazine and dean of the School of Food Science and Nutritional Engineering at China Agricultural University, expressed encouragement for young scholars. He stated that young people are the most imaginative and creative group, and an important force in promoting sustainable development. He also had high expectations for them to adhere to integrity and innovation, and to push the future development of the food industry to new heights. Subsequently, the leaders of the organizers extended a warm welcome and sincere gratitude to all the experts and young scientists present, and wished the conference a complete success.

President of the Conference: Liao Xiaojun, Editor in Chief of Food Industry Technology Magazine and Dean of the School of Food Science and Nutritional Engineering, China Agricultural University

During the summit, the 7th Editorial Board Change Meeting of Food Industry Technology was held at the same time, and appointment letters and certificates were issued to representatives of the 7th Editorial Board and outstanding young Editorial Board.

Scientists share cutting-edge achievements

Pioneering and leading the new generation of food

Standing at the forefront of the times, closely following the characteristics of the new era, scientifically planning the development of the food industry, firmly grasping the strategic initiative, and specially inviting experts and outstanding young scientists in the field to give more than 130 cutting-edge keynote speeches at this conference, accurately analyzing the current development status of the food industry and scientifically judging the future development situation of the industry.

At the special sessions of "Food Storage and Preservation" and "Food Microbiology and Fermentation", Professor Peng Chuantao and Professor Li Zhaojie, as the first entrepreneurs, research experts, and university professors, were invited to give high-quality reports titled "Application and Mechanism Research of Postgenic Biocorrosion in Pre made Vegetables" and "Activity Study of Novel Protein Antibacterial Metabolites of Lactobacillus paracasei PC-724". They discussed the high-quality development of the food industry with scholars in the field.

Special session on "Food Storage and Preservation"

——Peng Chuantao, "Application and Mechanism Research of Postbiotically Preservatives in Pre made Vegetables"

Professor Peng Chuantao pointed out that the huge economic losses caused by food spoilage and deterioration urgently require the search for more effective, sustainable, and economical solutions to address global food waste. Moreover, some traditional methods of food preservation and preservation may contain harmful substances, increasing the risks of carcinogenicity and health, making it difficult to meet the demands of the food consumption market. Based on the pain points in the industry mentioned above, Professor Peng Chuantao's report takes the booming pre packaged food industry as an example, starting from solving the key problem of green food preservation, and elaborates on the screening of high-yield antibacterial active substances in lactic acid bacteria in this study, and the preparation of PostbioYDFF as a natural bio preservation raw material ®， Aiming to alleviate the current situation of anti-corrosion in the pre packaged food industry and even the food industry through the emergence of new generations, and to meet the growing health needs of the Chinese people.

At the same time, the report provides a detailed presentation of the PostbioYDFF gene ® The various active ingredients contained and the mechanism of killing or inhibiting the growth of spoilage bacteria play a role in biological preservation. In addition, Professor Peng Chuantao adheres to the scientific and evidence-based consensus, and has demonstrated through multiple rounds of experimental results that PostbioYDFF is a new element ® It has the advantages of natural, efficient, safe, stable, high temperature resistance, and high acid-base tolerance (can work at pH 2-10), and can be applied to different (liquid, solid) food forms. In addition to excellent anti-corrosion performance, PostbioYDFF is also a derivative of PostbioYDFF ® The high added value of the built-in "clean label" and probiotic regulation of intestinal health can enhance the comprehensive benefits of the modern food industry and is the key to the future development of food.

Special Session on "Food Microbiology and Fermentation"

——Study on the Activity of Novel Protein Metabolites for Antibacterial Activity of Lactobacillus paracasei PC-724 by Li Zhaojie

Professor Li Zhaojie's report focuses on the activity research of lactic acid bacteria antibacterial metabolites. He points out that microbial reproduction is the main cause of food spoilage, and using natural and green methods to inhibit and kill microorganisms in food to maintain its quality, freshness, and safety is an urgent solution that needs to be developed.

Professor Li Zhaojie's research report screened a strain of Lactobacillus paracasei PC-724 that produces antagonistic substances against Staphylococcus aureus using the Oxford Cup method. Experiments have shown that its antibacterial metabolites have strong antibacterial activity against various pathogenic bacteria such as Staphylococcus aureus, methicillin-resistant Staphylococcus aureus, Pseudomonas aeruginosa, and Vibrio harveyi, and have good physicochemical properties, including no effect on antibacterial activity after 30 minutes of temperature treatment at 100 ℃ or below; It can exert antibacterial effects within the pH range of 2.0-10.0; Being insensitive to various digestive enzymes such as amylase, lipase, pepsin, trypsin, and proteinase K is beneficial for subsequent industrial applications. Multiple detection methods have been used to demonstrate that antibacterial metabolites achieve antibacterial effects by combining multiple modes of action, such as damaging the cell wall and membrane of Staphylococcus aureus, stimulating an increase in intracellular reactive oxygen species, and reducing membrane potential.

In addition, Professor Li Zhaojie stated that during the research process, it was also found that the effect was significant in the beef preservation experiment. The addition of antibacterial metabolism significantly reduced the number of Staphylococcus aureus, slowed down protein spoilage and lipid peroxidation, and did not change the original flavor, color, and other characteristics of the food, thereby extending the shelf life and storage period of the food. This functional characteristic has the potential to develop the application of food preservatives.

It is worth mentioning that Professor Peng Chuantao and Professor Li Zhaojie's high-quality and excellent report content has received unanimous praise from the attending scholars. The organizing committee of the conference has awarded them an honorary certificate to recognize them as pioneers in scientific and technological research in the food industry, which is of great significance in promoting the upgrading of the food industry with practical implementation as the core.

Nowadays, as an important pillar industry of the national economy, a new wave of innovation has emerged in the food industry. Behind each delicious dish, the power of technology is condensed, and the industry demand is immeasurable. The diversified future of China's food industry requires these young scientists to adhere to the forefront of scientific research, contribute insightful insights, and use technology to lead the new development pattern of the industry. At the same time, it is also necessary for companies like Yuanda Biotechnology to adhere to scientific research as the primary productive force, constantly innovate, and bring healthier, more comprehensive, and more reliable post production solutions, promote national nutrition and health, and help explore new possibilities for the development of the food industry, promoting the strong development of new driving forces in the food industry.