Imagine that cut potato slices could remain fresh, bright and white for a long time? Could a glass of milk hold the secret to delaying brain aging? Could the secret of wheat foam actually make more delicious bread? Can even a tiny test strip detect the hidden "killer" in food? This is not a science fiction novel, but the real cutting-edge research presented by the doctoral students of the School of Food Science and Engineering at Tianjin University of Science and Technology at the just-concluded 12th "Shangxue Lecture Hall" academic exchange conference in 2025!

On the afternoon of June 6th, in the vibrant "One-Stop Whale Learning Station" of the Binhai Intermediate People's Court, the aroma of academic coffee collided passionately with the wisdom of the young. This place is not only a palace of knowledge, but also a place where the spark of future food technology is passed on. Four "new research stars" from the College of Food Science - Dr. Li Xuejin, Dr. Chen Zhaoshi, Dr. Wang Mengqi and Dr. Li Huilin - under the spotlight, lifted the veil of mystery from their research, making the profound science tangible, touchable and full of imaginative space.

The oxygen magic that keeps potatoes looking young

The problem of potatoes turning black when cut open has been solved! The research brought by Dr. Li Xuejin from the class of 2023 is like a "magic spell" on potatoes: by using short-term hyperoxic pre-stimulation, it can not only effectively delay the Browning and spoilage of freshly cut potato slices, but also significantly enhance their "frost resistance" ability, as if activating the potatoes' own "defense system". This is not only about making potato chips fresher, but also likely to bring disruptive ideas to the preservation technology of agricultural products and reduce huge post-harvest losses.

Decoding the Stabilizing secret of wheat foam

Why are some breads fluffy and soft while some beverages have rich and long-lasting foam? Dr. Chen Zhaoshi of the class of 2023 focused her attention on wheat protein. She delved deeply into the "dance moves" of alcohol-soluble proteins and non-alcohol-soluble proteins at the gas-liquid interface - their adsorption behaviors and rheological properties. This research is like cracking the core code for the stability of fermented dough, providing a solid scientific foundation for the food industry to develop higher-quality and more stable fermented products (such as beer, cakes, mousse, etc.).

"Brain gold" in milk? The anti-aging code of lactoferrin

Dr. Wang Mengqi from the class of 2022 has discovered that lactoferrin can significantly improve the symptoms of brain aging in mice induced by D-galactose! The core mechanism lies in regulating the key PI3K/AKT/mTOR signaling pathway and the magical gut microbiota-brain communication. This means that the milk we drink daily may contain the natural key to combating cognitive decline and safeguarding brain health! Of course, how to make this key more efficient (such as enhancing the absorption rate of lactoferrin) is the focus of the next exploration, and it has also ignited the great interest of the audience present in "food-based anti-aging".

"Sharp eyes!" Quick Check of MOF Materials for the "Hidden Poison" in Food

Food safety is an eternal topic. Dr. Li Huilin from the class of 2024 has revealed her "secret weapon" - a novel immune sensing substance constructed based on MOF (Metal-Organic Framework) heterogeneous materials. This is not a bulky laboratory instrument, but a low-cost, highly sensitive and highly accurate "test strip" strategy! It can achieve rapid on-site detection and visual screening of trace toxic and harmful substances in food and the environment. Imagine that in the future, it might be possible to quickly determine whether food is safe with just a small test strip. This will have a revolutionary impact on ensuring "food safety on the tip of the tongue"!

From addressing minor dining table troubles to exploring the profound mysteries of life and health, and then to safeguarding the major issue of food safety, these studies vividly interpret the spirit of the College motto of the College of Food Science and Engineering: "Cultivate first-class character, Pursue first-class knowledge, and Achieve first-class career." When the report meeting came to an end, the air at the University of Science and Technology still seemed to be brimming with the enthusiasm for innovation. What we see is not only several cutting-edge achievements, but also how a group of young scientists are using their wisdom and hard work to paint a picture of a safer, healthier and more delicious future food. On the journey of exploring the vast ocean of food science, the people of Tianke are forging ahead through the waves!

Editor: Li Tong, Intern Editor: Zhao Tiantong