On the afternoon of January 9th, the 2024 Academic Committee Meeting of Tianjin Key Laboratory of Food Quality and Health was held in Tianjin. Members of the Academic Committee of the Key Laboratory, including Academician Sun Baoguo from Beijing Technology and Business University, Researcher Gao Zhixian from the Academy of Military Sciences, Professor Jiang Zhengqiang from China Agricultural University, Professor Wang Shuo from Nankai University, Professor Wang Zhouping from Jiangnan University, Researcher Wu Yongning from the National Center for Food Safety Risk Assessment, and Professor Zheng Wenjie from Tianjin Normal University, were invited to attend this meeting. Professor Lu Fuping, the Party Secretary and President of Tianjin University of Science and Technology, Professor Tang Na, the Director of the Science and Technology Department of Tianjin University of Science and Technology, Professor Du Xinjun, the Party Secretary of the School of Food Science and Engineering of Tianjin University of Science and Technology, Professor Xia Xiaole, the Academic Dean of the School of Food Science and Engineering of Tianjin University of Science and Technology, and the person in charge of the Tianjin Key Laboratory of Food Quality and Health attended this meeting. The meeting was chaired by Professor Donna.

First of all, Professor Lu Fuping, in his welcoming speech, emphasized the crucial role of the laboratory in safeguarding food quality and promoting public health, and pointed out the profound impact of the conference on the development of the discipline, food safety guarantee and industrial upgrading. Subsequently, Professor Liu Jifeng, the director of the key laboratory, gave a detailed report on the progress of the laboratory's work in 2024, covering multiple aspects such as the advancement of scientific research projects, the effectiveness of talent cultivation, and the implementation of technology transfer.

Academician Sun Baoguo presided over the academic report session and the discussion among the members of the Academic committee. Three young scholars from the School of Food Science and Technology of Tianjin University of Science and Technology delivered wonderful academic reports on topics such as "Application of the New Probiotic Lactobacillus millet-like", "Improvement of Dairy Product Quality by Milk Protein Colloid System", and "Ensuring Food Safety by Raman Spectroscopy". Members of the Academic Committee closely focused on the annual report of the key laboratory and the hot and difficult issues in the industry. They freely expressed their opinions on topics such as the optimization of laboratory resources, in-depth cooperation among industry, academia and research, and the breakthrough of key technologies, actively offering suggestions for the future development of the laboratory. The outcomes of the meeting are both forward-looking and practical, clarifying the development direction and planning path for the laboratory's subsequent growth, and identifying key tasks for breakthroughs.

The successful holding of this meeting is a systematic summary of the laboratory's work over the past year and a powerful starting point for embarking on a new journey in the future. With the wisdom of experts and the collaborative efforts of all parties, the laboratory is expected to make continuous breakthroughs in areas such as food quality improvement and healthy food research and development, effectively safeguarding the safety of people's food on their tongues and promoting the vigorous development of the food industry.

Writer: Geng Weitao