From December 16 to 18, the Ninth China Food Safety and Nutrition and Health Summit and the "13th Five-Year" and "14th Five-Year" Special Scientific and Technological Achievements Exchange and Seminar on Food Safety and Nutrition and Health were held in Guangzhou.

Academician Wu Qingping of the Chinese Academy of Engineering and Honorary Director of the Guangdong Provincial Academy of Sciences Institute of Microbiology served as the chairman of the conference, while Li Ning, director of the National Center for Food Safety Risk Assessment, served as the vice chairman. Guo Jun, former director of the Science, Education, Health and Sports Committee of the Guangdong Provincial Committee of the Chinese People's Political Consultative Conference, Liu Jianqing, second-level inspector of the Guangdong Provincial Health Commission, Gong Jianwen, second-level inspector of the Guangdong Provincial Department of Science and Technology, and Lin Xiaoyong, vice chairman of the Guangdong Provincial Association for Science and Technology, attended the conference and delivered speeches.

In his speech, Wu Qingping pointed out that the current period is a crucial time for planning the "15th Five-Year" science and technology program. He hoped that through this symposium, exchanges and cooperation among domestic and international experts and scholars in the field of food safety science and technology could be strengthened, the transformation and application of scientific research results could be promoted, the development of China's food science and technology could be advanced, and important scientific and technological support could be provided for the continuous high-quality development of Guangdong's food industry, which is known for its "Pearl River water and Guangdong grain."

At the seminar, several academicians, including Wu Qingping, Academician Chen Jian from Jiangnan University, Academician Li Peiwu from the Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, and Academician Huang He from Nanjing Normal University, shared their latest research findings and academic views.

Among them, Wu Qingping presented a report titled "Creation of China's Microbial Safety and Health Science Big Data and Its Application in Green Biomanufacturing." Chen Jian, Li Peiwu, and Huang He delivered reports titled "Food Biosynthesis: Opportunities and Challenges," "New Pathways for Improving Quality and Green Yield Increase of Soybean Oil and Oilseeds—ARC Synthetic Biological Coupling Technology," and "Synthetic Biology Empowers Food Manufacturing and Promotes the Upgrading and Development of the Health Industry," respectively, from different perspectives.

The seminar featured three sub-forums. Well-known experts such as Liu Zhaoping, deputy director of the National Center for Food Safety Risk Assessment, Zhang Feng, deputy director of the China Academy of Inspection and Quarantine, and Zeng Xian'an, vice president of Foshan University, presented academic reports at the "Food Unknown Safety Risk Efficient Prevention and Control Forum." Tan Mingqian, director of the Food Interdisciplinary Science Research Institute at Dalian Polytechnic University, and Wang Shaoyun, dean of the School of Biological Science and Engineering at Fuzhou University, delivered academic reports at the "Food Nutrition Function and Health Intervention Forum." Zheng Bin, dean of the School of Food Science and Engineering at Zhejiang University of Technology, Chen Fang, a professor at China Agricultural University, and Luo Zisheng, a professor at Zhejiang University, presented academic reports at the "New Food Resources and Green Biomanufacturing Forum."

During the event, the signing ceremony of the "National Center for Food Safety Risk Assessment Microbial Safety and Nutrition Technology Cooperation Center Cooperation Agreement" was held, as well as the signing ceremony of joint laboratories and cooperation projects between the Guangdong Provincial Academy of Sciences Institute of Microbiology and enterprises. These signings aimed to transform and implement major achievements, injecting new productive forces into the food industry development of China, especially Guangdong Province. The signing of these cooperation projects not only strengthened cooperation among different scientific research platforms but also established close links between research institutions and enterprises.

It is understood that the forum gathered the top intellectual forces in the field of food safety and nutrition and health in China, with more than 500 well-known experts and scholars from all over the country sharing the academic feast. The participating experts and scholars focused on cutting-edge issues such as the construction of food microbial safety and health science big data, food safety assurance, future food manufacturing, and precision nutrition. They jointly explored innovative paths for the high-quality development of China's food industry, effectively promoting the deep integration of scientific and technological innovation and institutional innovation. This contributed to clarifying the direction and seizing opportunities for the development of Guangdong's food safety and nutrition and health industry, and provided wisdom and strength for accelerating the construction of a Healthy China.