Thursday 28th November belonged to the symposium for Partners in Biotechnology and Food Engineering. 

This day of lectures and workshops was dedicated to addressing current key trends in food, and directing the work and research at GTIIT towards future collaborations and partnerships within the industry, and particularly within the Chaoshan region.

Joining GTIIT's own academics and researchers were speakers from Australia, Israel, India and other parts of China, all focusing on industry's potential to harness the latest research for gains both in business and in the public's health and wellbeing.

The food innovation talk given by Dr Roman Buckow from CSIRO was a feature of the day. His work addresses areas of particular public interest, such as the design of smell tests for targeted and personalized nutrition, and 3D vegetable printing, but with an eye always on broader societal concerns that include combatting preventable diseases, and meeting the UN's Sustainable Development Goals.

Another highlight came from Prof. Xiao-Quan Yang of the South China University of Technology. His research into methods of reducing death rates (both globally and in China) due to an excess of salt in the diet points to the broad benefits of a plant-based diet, both for the environment and for human health, as well as the importance to the market of clean food labelling.

As well as food colloids and sustainable food production, research from GTIIT and the Technion-Israel put emphasis on gut bacteria and the ways industry might be utilised to introduce to the public products that improve gut health. Throughout the work presented was a focus on food production that is sustainable, responsible, and of high quality, along with a reduction of chemical usage and waste.

Thanks to the hard work of the organizers, Dr. Markus Walkling-Ribeiro, the conference and symposium provided an excellent opportunity to network for future industry collaborations locally, further afield in China, and globally. It also showcased GTIIT's exciting position at the cutting edge of food innovation.

Text: Jenny Gal-Or, GTIIT News & Public Affairs

Photos: GTIIT News & Public Affairs,  Huang Songshu