The 5th International Symposium on Food Science and Human Wellness was held in Wuhan from Aug 3 to 4. The event attracted over 1,500 scholars from universities, research institutes and enterprises from home and abroad, both online and offline. More than 640 scholars delivered academic reports, and nearly 500,000 people watched the live broadcast.

Gao Chi, party secretary of Huazhong Agricultural University, delivered an opening speech. He highlighted the importance Chinese people attach to food in Chinese history, and pointed out that food quality and safety are universal benefits.

Gao Chi, party secretary of Huazhong Agricultural University, delivers an opening speech at the symposium held in Wuhan on Aug 3. [Photo/news.hzau.edu.cn]

He underscored the urgency of leveraging new technologies, creating environmentally friendly production models, and improving circular food systems, and highlighted the role of international participation and innovative research in upgrading the entire food industry chain.

Gao also encouraged professionals to jointly safeguard a healthy and prosperous future for all humanity and to make food supply safer, richer and healthier in both China and across the world.

Jointly organized by the Beijing Academy of Food Sciences, China Food Magazine, the Hubei Institute of Food Science and Technology, Huazhong Agricultural University, Wuhan Polytechnic University, Hubei University of Technology and other institutions, the symposium focused on cutting-edge research progress and trends in the field of food science and nutrition, providing a specialized and in-depth academic exchange platform for food researchers and producers.

It aimed to address new issues, challenges, and demands in the development of food science and technology to promote high-quality development in the food industry.

Keynote speeches were delivered by Zhu Beiwei, an academician of the Chinese Academy of Engineering, Shan Yang, an academician of the Chinese Academy of Engineering, Fereidoon Shahidi, a fellow of the International Academy of Food Science and Technology, Sun Dongxiao, a fellow of the International Academy of Food Science and Technology, Wang Shouwei, one of the chief scientists of the Beijing Academy of Food Sciences, Liu Ruihai, a fellow of the International Academy of Food Science and Technology, and Robert G. Gilbert, a fellow of the Australian Academy of Science.