On March 7, 2023, Prof. Wu Qi, academician of the Chinese Academy of Sciences and director of the Food Science and Processing Center of Shenzhen University, was invited to give a report titled "Macromolecular Physics and Food Processing" in the lecture hall 1668 of Zhizhi Building.

Prof. Fang Yu of the School of Chemistry and Chemical Engineering presided over the meeting, and some teachers and students of School of Food Engineering and Nutritional Sciences joined SCCE teachers and students at the meeting.

In the report, Wu Qi introduced the importance and possibility of food processing from the aspects of “energy and environment” and “politics and economy”, and focused on food research and processing, especially the deep processing of soy protein, based on his in-depth understanding of macromolecular physics. Wu Qi’s group solved the taste problem of plant protein replacing animal protein, and developed “delicious, nutritious and cheap” vegetarian meat, which explores a new path to ensure that Chinese people consume enough good protein and improve the overall health level.

Wu Qi also told the audience that “original innovation is a breakthrough from 0 to 1, which often means a long and difficult exploration, but it can produce subversive progress and bring revolutionary technologies and products. Innovative research requires the combination of production, learning and research and capital investment, and more importantly, vision, thinking and patience”, encouraging them to constantly surpass themselves and scale the peak on the road of scientific research.

      After the presentation, Wu Qi interacted with the teachers and students present, answered their questions, and took a group photo with the participating teachers.