To implement the 2030 Healthy China Strategy, promote the transformation and upgrading of the regional food industry, align with the development needs of Quanzhou’s snack food industry, and explore new models for applied research and industry-academia-research collaboration, the Quanzhou Industrial and Technology Development Forum and the Inaugural Ceremony of the Quanzhou Functional Food R&D and Application Engineering Technology Center took place on the afternoon of January 13, 2023. The event was held at Quanzhou Vocational College of Light Industry, specifically at the third-floor academic conference room of the Smart Library.

　　Attendees included Professor Cai Mu-yi, Chief Scientist of China National Light Industry Group, Professor Zheng Baodong, Vice President of Fujian Agriculture and Forestry University, Huang Yongdong, Director of Quanzhou Higher Education Development Center, Zhang Chenliang, Deputy Director of Jinjiang Science and Technology Bureau, Professor Guo Zebin, Vice Chairman of the Fujian Food Processing and Preservation Society, Chen Tao, Assistant President of Youchen Food Group, Yan Su, General Manager of Quanzhou Yihe Food Research Institute Co., Ltd., and Dr. Wang Shusheng, Executive Director of Quanzhou Vocational College of Light Industry. They gathered to discuss the future of the Quanzhou food industry, research and development of functional foods, and the promotion of functionalization in snack foods, aiming to contribute to industry and local economic development.

　　Professor Zheng Baodong congratulated the establishment of the Quanzhou Functional Food R&D and Application Engineering Technology Center. He emphasized that the transformation and upgrading of the Quanzhou food industry and the technological innovation in the food sector rely on the collaborative efforts of research institutions and universities to support industrial transformation. Professor Cai Mu-yi’s support for the Health and Lifestyle College and his contributions to the development of the Quanzhou Functional Food R&D Center were highly appreciated. It was hoped that, under Professor Cai’s leadership, functional food research and application would develop further. Moving forward, the China Food Fermentation Research Institute and Fujian Agriculture and Forestry University will collaborate to support the center’s development. Fujian Agriculture and Forestry University also plans to assist in promoting Quanzhou’s functional food projects for provincial and national level project applications. The event emphasized the importance of cooperation from various departments, enterprises, and related academic institutions to enhance the impact and creativity of functional foods, driving the vibrant development of the industry.

　　Professor Cai Mu-yi made three key recommendations:

　　Industry and Regional Synergy: Jinjiang is an important production area for snack foods, and functional foods represent a significant development direction for the food industry. The local industry’s advantages should be leveraged to integrate technology, conduct fundamental research, and drive industrial development.

　　Strategic Development Vision: Focus on the integration of medicinal and edible resources, creating new development pathways for the food industry using authentic medicinal herbs as raw materials to develop functional dishes and transform them into pre-cooked meals, alongside functional beverages and baked goods. This would help upgrade products and enhance regional production technology.

　　Deepening Industry-Academia Cooperation: Strengthen partnerships between universities and enterprises to offer product upgrade solutions, enhance the influence of educational institutions, and integrate education and industry practices.

　　Dr. Wang Shusheng expressed gratitude to Professor Cai Mu-yi for his efforts in promoting the school’s development. He noted that vocational education thrives when integrated with industry and enterprise cooperation. For educators, this requires a balance of theoretical knowledge, professional expertise, and practical skills. The school has developed the “three-in-one, dual-teacher” model, where teachers focus on knowledge, enterprise technicians emphasize skills, and industry experts provide advanced techniques. This approach maximizes the advantages of the faculty and strengthens industry-academia cooperation, industry-education integration, and technological innovation. Over the past decade, the school has responded to Jinjiang’s need for high-skilled talent in the food industry by establishing a food program, graduating over 3,000 students and preparing to upgrade the program to a higher level. The Quanzhou Functional Food R&D and Application Engineering Technology Center, now formally established, aims to meet industry needs and create valuable scientific research experience through close inter-school communication and deep industry collaboration, contributing to the high-quality development of the food industry.

　　Zhang Chenliang advocated for the development and application of functional food products, emphasizing the importance of enhancing market competitiveness. He also stressed the need for resource integration, establishing broad platforms, and fostering collaboration with research institutions and businesses. He encouraged the implementation of a talent strategy, strengthening research capabilities to empower high-quality development and innovation.

　　Huang Yongdong stated that the establishment of the Functional Food R&D and Application Engineering Technology Center is a key measure for implementing the city’s innovation-driven development strategy. The center will gather resources, emphasize technological innovation, and focus on talent development to provide robust technical support for the city’s food industry’s high-quality development.

　　In the future, the Functional Food R&D and Application Engineering Technology Center will continue to enhance its innovation capabilities, actively engage in technological innovation, and contribute to the advancement of functional food research and application. The center aims to make significant contributions to the development of Quanzhou’s snack food industry.