On the morning of May 21st, the main event of the 40th Science and Technology Week in Baodi District and the special activity of the Science Garden Practice Week were launched at the Tianjin Baodi Vegetable Science Garden. To promote the implementation of the school's "Pioneer Plan" and further strengthen the cooperation between the school and the local area, the dean of the Food Science and Engineering College, Cheng Dai, along with more than ten representatives of the college's teachers, were invited to attend and deeply participate in the on-site series of activities. Leaders from the Municipal Science and Technology Association, Tianjin Agricultural University, and the Talent Office of Baodi District, as well as relevant representatives from these units, all participated together.

After the launch ceremony, the college's teaching team visited the "Baodi Agricultural Cultivation · Flavor Market" section of Baodi's characteristic agricultural products. The exhibition area showcased specialty agricultural products such as Lin Tingkou Garlic, Tian Ying Pepper, Fruit Cucumber, and Strawberry Tomato. The college's teaching team had in-depth exchanges with farmers and exhibition staff about the planting methods, processing status, and flavor characteristics of various agricultural products. They also expressed that these specialty agricultural products are not only the golden brand of Baodi's agriculture, but also an important direction for the Food College to conduct further research on intensive processing.

Subsequently, the faculty team of the college arrived at the "inter-cell meeting room" of the vegetable technology small farm and participated in the "Qingbo Helps Crops·Hope for the Fields" field connection activity. Under the organization of Wang Huixian, the vice chairman of the Baodi District Science and Technology Association, the heads of several characteristic food enterprises sat together with the college faculty and engaged in in-depth exchanges on the technical problems encountered in production. The head of the leek enterprise first raised concerns about product preservation and processing; the garlic enterprise reported that the current reliance on cold storage for preservation led to high costs, and hoped to explore preservation solutions at normal temperatures or with low costs; the chili enterprise also discussed the difficulties in increasing sales and extending the industrial chain. In response to these issues, Professor Liu Xia of the Food College, based on her own research accumulation in agricultural product preservation, provided specific technical suggestions from the perspectives of storage conditions and packaging materials; Professor Sheng Wei proposed preliminary solutions from the aspects of functional food development and optimization of cold chain logistics. Other teachers on the spot also actively offered suggestions based on their own research directions, and the exchange atmosphere was very lively. Both sides unanimously expressed their intention to continue strengthening university-enterprise cooperation, promoting the transformation of scientific research achievements from the "laboratory" to the "production line", and assisting the quality improvement and upgrading of Baodi's characteristic agricultural industry.

During this trip to Baodi, the college not only actively participated in the launch of the Technology Small Farm Practice Week, but also effectively connected with the fields, closely integrating the talents and technologies of the university with the demands of enterprises. In the future, the college will continue to leverage its talent advantages, relying on the Technology Small Farm platform, to continuously serve the development of characteristic agriculture in Baodi District, help enterprises solve technical bottlenecks, and promote the deep integration of the talent chain, innovation chain and agricultural industry chain.