Tianjin University of Science and Technology and Shanghai Kangshi Food Technology Co., Ltd. recently held a cooperation and exchange meeting at the Binhai campus. Both parties signed a strategic cooperation framework agreement and jointly inaugurated the 'Joint Innovation Center for Healthy Food.' Lu Fuping, Deputy Secretary of the Party Committee and President of Tianjin University of Science and Technology, and Zhong Guoxing, Director of the Central Research Institute of Kangshifu Holdings Co., Ltd. (hereinafter referred to as 'Kangshifu'), attended the ceremony and delivered speeches. Li Guohua, Director of the Beverage R&D Center at Kangshifu, as well as key leaders from the School of Food Science and Engineering, also participated in the event.

Lu Fuping pointed out that Kangshifu is an indispensable strategic partner in building an innovation community in the food field at Tianjin University of Science and Technology. Leveraging solid research foundations, an interdisciplinary academic layout, and a pragmatic talent training system, the university realizes the organic combination of scientific research innovation and talent cultivation through a 'company proposes, university and company jointly respond' collaboration model. He expressed hope that this cooperation would serve as a new starting point to jointly build the 'Joint Innovation Center for Healthy Food' into a model of deep integration of industry, academia, and research, contributing greater wisdom and strength to meeting people's aspirations for a better life and promoting high-quality development and technological progress in China's food and beverage industry.

Zhong Guoxing highly praised the research strength and talent contributions of Tianjin University of Science and Technology in the food sector. He introduced the development overview of Kangshifu and Shanghai Kangshi Food Technology Co., Ltd., pointing out that in the face of the industry's trend towards healthier and functional foods, companies need intellectual support from universities more than ever. He mentioned that Kangshifu is moving towards a trillion-yuan target and international development, and looks forward to practical cooperation with the university in basic research areas such as functional product development, food safety, and nutrition and health, in line with the principle of 'deepening cooperation, developing together, creating a win-win situation, and opening up new prospects.' The goal is to jointly tell scientifically grounded 'health stories' and create a new situation for university-enterprise collaborative innovation.

During the meeting, Du Xinjun, Party Secretary of the School of Food Science and Engineering, and Li Guohua signed the framework cooperation agreement on behalf of both parties, while Lu Fuping and Zhong Guoxing jointly unveiled the 'Joint Innovation Center for Healthy Food.'

During the talks, the School of Food Science and Engineering and the company conducted in-depth business discussions. Ding Sheng, Manager of the Basic Science Department of Kangshifu's Central Research Institute, gave a detailed introduction to the company's technical needs. Professor Tang Yao from the School of Food Science and Engineering shared previous collaborative research results and pledged to make full efforts to complete future cooperative projects, contributing to the comprehensive strategic cooperation between the two sides. Professor Yang Rui reported on the team's latest research findings and potential collaborative projects.

After the meeting, Zhong Guoxing and his team visited the National Key Laboratory of Food Nutrition and Safety co-constructed by the province and ministry, learning in detail about the university's platform development in food safety testing and nutrition and health mechanisms research.

This signing and unveiling marks a new phase of deep and broad cooperation between Tianjin University of Science and Technology and Kangshifu. In the future, both sides will fully leverage the 'Joint Innovation Center for Healthy Food' as a bridge and link, further promoting the organic integration of the education chain, talent chain, industry chain, and innovation chain, jointly cultivating new quality productivity in the food industry, and injecting new momentum into the university's goal of building a high-level research-oriented university with diverse disciplines and distinctive features.

(Zhang Xiaoying)

Original article link: http://www.cnfood.cn/article?id="2013237047150612481