The 2025 International Conference on Plant-Based Foods Concluded Successfully.

Center members pose for a group photo with Professor Yu Hansong from the College of Food Science and Engineering, Jilin Agricultural University, and Professor Jiang Lianzhou from the College of Food Science, Northeast Agricultural University.

From July 11th to 13th, 2025, the 2025 International Conference on Plant-Based Foods was successfully held in Changchun, Jilin Province. Co-organized by Jilin Agricultural University and several other institutions, the conference focused on the theme "Leading the Future with Plant-Based Foods: Crafting Innovation and Advancing with Food Technology." It brought together over 800 academicians, experts, scholars, and industry representatives from China, New Zealand, Canada, Egypt, and other countries. Through plenary reports, thematic discussions, doctoral and master's forums, and technology exhibitions, the conference provided a platform for experts, scholars, and entrepreneurs in the field of plant-based foods to exchange ideas and jointly explore innovative paths and sustainable development for plant-based foods. Academician Wu Chi and Professor Li Lianwei from our center were invited to attend, delivering keynote speeches and parallel session presentations respectively, sharing their team's cutting-edge research results in the field of plant-based foods, which attracted widespread attention and enthusiastic discussion among the attendees.

Academician Wu Chi: From Molecular Structure to Food Texture, Unveiling the "Scientific Code" of Plant-Based Foods

In his keynote address at the conference, Academician Wu was the first speaker, delivering a presentation titled "Texture of Plant-based Foods and Macromolecular Processing," which provided an in-depth analysis of the scientific basis for optimizing the texture of plant-based foods. Starting with the structures of natural and synthetic macromolecules, he systematically explained the relaxation modes of macromolecular chains at different spatial and temporal scales, pointing out the core principle that "processing determines structure, and structure determines texture." Academician Wu further introduced the "whole food processing" concept of the Shenzhen University Food Science and Processing Center, emphasizing the synergistic innovation of physical and biological processing technologies to maximize the preservation of the nutrition and flavor of plant-based raw materials. He highlighted his team's three landmark achievements: potato rice, vege-meat, and whole-bean tofu. These achievements not only provide a new paradigm for improving the quality and efficiency of plant-based foods but also offer practical technological solutions for the industry.

Professor Li Lianwei: Learning from Polymer Processing to Create a New Green Manufacturing Platform for Plant-Based Meat

In his presentation at the sub-forum, Professor Li Lianwei addressed the core technological bottlenecks of the plant-based food industry with his report titled "Learning from Polymer Processing - A New Generation of Green Integrated Manufacturing Platform (VMI) for Plant-Based Meat." He pointed out that current plant-based meat still faces challenges in fiber structure simulation, texture reproduction, and cost control, while mature technologies in polymer processing can provide important insights for innovation in plant-based foods. Professor Li Lianwei's team's VegeMeat-Integration (VMI) platform, by drawing on orientation control, interface engineering, and micro-nano dispersion technologies from polymer processing, achieves full-chain innovation in plant protein from molecular design to engineered production, providing a systematic solution for low-cost, high-quality manufacturing of plant-based meat.

Industry-Academia-Research Collaboration for the Future: The "Chinese Solution" for Plant-Based Foods Goes Global

During the conference, reports by Academician Wu and Professor Li Lianwei resonated strongly with international peers. Participating experts believed that the Shenzhen University team's integrated "science-engineering-industry" innovation model not only provides technological leadership for China's plant-based food industry but also contributes "Chinese wisdom" to the sustainable development of plant-based foods globally. The potato rice and vege-meat products from the Food Science and Processing Research Center were featured at the conference and received unanimous praise from attendees. In the future, the team will further promote interdisciplinary collaboration and industrial transformation, accelerating the process of bringing plant-based foods from the laboratory to the table. The successful hosting of the 2025 International Conference on Plant-Based Foods marks a new stage in the global plant-based food field, moving towards deep technological integration and collaborative industrial innovation. The Shenzhen University Food Science and Processing Center will continue to work with domestic and international partners to create a "green future" for plant-based foods!