In order to implement the National nutrition Plan, follow the development trend of the food industry from "eating enough to eating scientifically and healthily", promote the growth of young talents in the field of food science, and carry out our university's "Pioneer Plan", we encourage college students majoring in food science and related fields to actively participate in scientific and technological innovation practices, and cultivate students' innovative thinking, creative ability and competitive skills. The 16th Panpan Food Cup Bakery Food Creativity Competition and the 7th Anqi Yeast Cup College Students' Innovative Food Competition Promotion Meeting, jointly organized by Fujian Panpan Food Group Co., LTD., Anqi Yeast Co., Ltd. and the Chinese Institute of Food Science and Technology, was held at 18:00 on May 12th in the lecture hall of Yifu Building, Binhai Campus of Tianjin University of Science and Technology.

The guests attending this meeting are Nie Shende, the Deputy secretary of the Party Committee of the School of Food Science and Engineering at Tianjin University of Science and Technology, Zhang Xinran, a professor-level senior engineer from the Chinese Institute of Food Science and Technology and the deputy secretary-general of the New Protein Special Committee, Lin Yuxin, the Brand promotion director of Panpan Food Group, Wang Fengjun, an engineer from the Protein Nutrition and Flavoring Technology Center of Angel Yeast Co., LTD., and Hu, the recruitment director of the Human Resources Department Jiajun, Sui Zhuoxiao, the counselor for the 2022 undergraduate students of the School of Food Science and Engineering at Tianjin University of Science and Technology, and representatives of teachers and students from Tianjin University of Science and Technology.

At the beginning of the presentation, Secretary Nie Shende delivered a speech and pointed out the purpose of this presentation, expressing his emphasis on it. He hoped that the students could fully exert their innovative spirit in the competition and enhance their own abilities in practice.

Subsequently, Teacher Zhang Xinran introduced the competition and explained the rules, and through a video, enabled the students to have a better understanding of the Chinese Institute of Food Science and related events. Then, Ms. Lin Yuxin, the representative of Panpan Food Group, introduced the detailed content of this competition and analyzed the theme content. In addition, she also interacted with the students on the spot to answer their questions and presented them with the Panpan series of gifts.

Then, Mr. Wang Fengjun and Ms. Hu Jiajun, representatives of Angel Yeast Co., LTD., gave a technical presentation on the proposition analysis, mainly covering three aspects: understanding yeast, the future development trend of food, and introducing Angel Yeast Co., Ltd. and its development history. After the speech, representatives from Angel Yeast Co., Ltd. also interacted with the students on the spot to answer their questions and presented them with exquisite gifts.

Finally, all the participants took a group photo as a memento. The campus presentation of the 16th Panpan Food Cup Baking Food Creativity Competition and the 7th Angel Yeast Cup College Students' Innovative Food Competition of the Chinese Institute of Food Science and Technology at Tianjin University of Science and Technology has come to a successful conclusion.

This event not only stimulated students' innovative consciousness, promoted the competition activities, and provided a platform for students to showcase their abilities and realize their self-worth, but also offered more resource support and market opportunities for the school to cultivate innovative talents and for enterprises to discover outstanding talents. It is hoped that all students can actively participate, cherish the opportunity to have close contact with enterprises, understand their demands and cultures, fully exert their innovative spirit, break through traditional thinking, and put forward novel and unique ideas and solutions.

Editor: Li Tong, Intern Editor: Zhao Tiantong