成人影片

On the afternoon of March 27,theSub-forum of the Young Scholars Hanhong Science and Technology Forum of Southwest University, sponsored by the Personnel Department of Southwest University and undertaken by our college, was successfully held in Room 215, No. 39 Teaching Building. The forum invited two young scholars in the field of food science, Fu Yu, postdoctoral researcher at the University of Copenhagen, Denmark, and Wang Bo, Senior Research Scientist at Nu-Mega Ingredients Pty Ltd, Australia, to deliver special reports. The forum was presided over by Professor Zhao Guohua, Dean of the College of Food Science.Keyteachers and student representatives of the college attended the event.

At the beginning of the forum, young scholar Wang Bo delivered a report entitled "Innovation in Food Engineering: Development of Functional Foods via Microencapsulation Technology". Starting from his personal research experience, he elaborated on the current application status and development prospects of microencapsulation technology in the food industry. Combining his academic research with enterprise new product development, he further discussed the research progress ofencapsulationtechnology in multiple systems, including simple emulsion systems, multi-layer emulsion systems and complex coacervation technology.In the subsequent interactive session, Wang Bo shared his research experience in microencapsulation technology, answered questions raised by teachers and students regarding scientific research, and provided innovative ideas for the development of new food products based on microencapsulation technology.

Afterwards, postdoctoral researcher Fu Yu presented his research findings from several aspects, including personal research achievements, bioactivity, and sensory characteristics, and elaborated on the bioactivity and flavor characteristics of peptides derived from food sources, especially meat by-products.He compared computer-aided hydrolysis and traditional in vitro digestion experiments for exploring the activity of ACE inhibitory peptides, emphatically analyzed the structural characteristics responsible for the bioactivity and flavor of peptides, and elaborated on their underlying functional mechanisms.

After the two academic presentations, all participating teachers and students stated that they had gained profound insights. The rigorous research thinking and innovative academic perspectives of the two young scholars provided valuable inspiration for the scientific research work of the college, and offered practical solutions to the specific difficulties encountered by students in experimental research.

(Contributed by Zhang Guoxing, Publicity Department)