On November 7^th, the "International University Consortium for Food Science and Nutrition International Academic Conference - Food Safety, Nutrition and Sensory" hosted by Zhejiang Gongshang University (ZJSU) was held at the Qiantang Campus. Fang Xiangming, Deputy Secretary of the ZJSU Party Committee, and Gu Qing, Vice President of ZJSU, attended the conference.

The conference established a dual platform for international cutting-edge dialogue and domestic academic exchange. It aimed to build consensus on collaborative innovation in the global food science discipline through cross-border and interdisciplinary exchanges of ideas, promote the integration of nutrition and health, food safety under new business models, and sensory science, thus providing new theories, methods, and paths for industry development.

The conference invited 17 internationally renowned experts from core member institutions of the Consortium, including Professor David W. Everett from Massey University of New Zealand, Professor David Julian McClements from the University of Massachusetts, Professor Peter James Wilde from the Norwich Research Park, Professor Christos Ritzoulis from the International Hellenic University, and Professor Lijing Ke from the University of Leeds. It attracted over 300 scholars from the food sector both in China and abroad, representing institutions such as China Agricultural University, Zhejiang University, Jiangnan University, South China University of Technology, Jiangsu University, Ningbo University, Nanchang University, Nanjing Agricultural University, Central South University, China Pharmaceutical University, Dalian Polytechnic University, Beijing Forestry University, Hefei University of Technology, the Chinese Academy of Agricultural Sciences, COFCO Nutrition Research, and Guangdong Academy of Agricultural Sciences, as well as food industry representatives. They gathered by the Qiantang River to conduct in-depth discussions on disciplinary frontiers and industrial pain points.

Professor Mike Morgan, Chair of the International University Consortium for Food Science and Nutrition (IUCoFSN), stated in his keynote speech that digital technologies like artificial intelligence and big data are reshaping the paradigm of food science research. From raw material selection and process optimization to consumer demand prediction, technological empowerment has become a key lever for breaking through bottlenecks in the food industry's development. He highly affirmed the core role of ZJSU in the Consortium's development and expressed hope that this conference would serve as an opportunity to deepen substantive cooperation among Consortium members.

Zou Xiaobo, Vice President of Jiangsu University, delivered a thematic report at the sensory session. The Secretary-General of the International University Consortium and Dean of the School of Food Science and Biotechnology of ZJSU, Fu Linglin, presided over the conference.

The conference featured multiple forums and thematic seminars, where experts, young scholars, and students engaged in lively discussions on topics including "Food Nutrition and Gastrointestinal Digestion and Absorption", "Food Allergen Safety and Health Regulation", "the Development and Personalized Application of Functional Food Materials", "Interaction of Dietary Components, Probiotics, and the Human Body", "Research and Hot Topics in Sensory Analysis", "Bionic Sensing Research of Food Sensory Quality," and "Digital Characterization and Mechanism Research of Food Sensory Properties."

The food science discipline is an important component of the ZJSU's "Integration of Business and Industry, Connection of Arts and Sciences" framework. It has solid strength and distinctive characteristics, being recognized as the First-Class Priority Discipline in Zhejiang Province and a Class A First-Class Discipline. It holds the authority to confer doctoral degrees and hosts a postdoctoral research station as a first-level discipline. Its two undergraduate programs are both recognized as National First-Class Majors. In 2025, the agricultural science discipline, primarily supported by the achievements of the food science discipline, achieved an ESI global ranking of 1.35‰. The widespread attention garnered by the food science discipline at this conference demonstrates its industry recognition and lays a solid foundation for the university to further enhance its international influence and accumulate reputation.