Shenzhen University's Food Science and Processing Research Center showcased its innovative achievements at SPEE2025, the China Soybean Expo.

From April 12th to 14th, 2025, the "China International Soybean Food Processing Technology and Equipment Exhibition & Soybean and Plant Protein Food Processing Technology and Equipment Exhibition (SPEE2025)," hosted by the Soybean Products Professional Committee of the China Food Industry Association, was grandly held in Hefei, Anhui Province. This exhibition attracted hundreds of companies and tens of thousands of professional visitors from domestic and international soybean and soybean product manufacturers and related industries, research institutes, distributors, and media, showcasing cutting-edge technologies, intelligent equipment, and innovative products.

The Food Science and Processing Research Center of Shenzhen University (hereinafter referred to as "the Center"), led by Academician Wu Chi, showcased its three core innovative achievements—whole-bean tofu, a new type of vegetarian meat, and potato rice—becoming one of the most popular areas for visitors.

Academician Wu personally visited the booth, explaining the technical principles and product advantages in detail to industry experts and media from various regions.

At a forum held concurrently with the exhibition, Academician Wu delivered a keynote report entitled "From Whole-Soybean Tofu to New Vegetarian Meat," sharing the center's systematic research results in the field of food processing with industry elites. From the technological innovation of traditional soy products to the research and development of vegetarian meat using soybean meal as the main raw material, and the industrialization of potato rice made from fresh potatoes, the center's use of technology to empower industrial upgrading became a focus of the exhibition. Academician Wu linked "food processing" with "ensuring China's food security" and "national health industry," proposing the concept of "whole food processing." This involves processing agricultural raw materials intact into new staple foods and foods that combine taste, nutrition, and cost-effectiveness (delicious, nutritious, and inexpensive), forging a new path for high-quality productivity development that "does not seek yield per acre from arable land, but seeks grain, staple food, and nutrition through innovative processing."

The Shenzhen University Food Science and Processing Research Center consistently practices the innovation chain of "basic research - technology transformation - industrial application," focusing on three major directions: "full ingredient utilization, low-carbon energy saving, and nutritional health," contributing Chinese wisdom to the green transformation of the global food industry. As Academician Wu Qi emphasized, the future of food science and technology lies in creating maximum nutritional value with minimal resource consumption. We look forward to working with global partners to ensure that technological innovation truly serves human health.