On June 17, 2026, Liu Zhenyu, Deputy Secretary-General of the China General Chamber of Commerce and Director of the Department of Standards and Regulations, visited meat enterprises in Chongqing for research purposes. Chen Qingrong, Director of the External Liaison Department of Anjoy Foods Co., Ltd.; Zhang Binjia, Dean of the College and Deputy Director of theChina-Hungary Belt and Road Joint Laboratory of Food Science (in Preparation); and Dai Hongjie, a faculty member of the College, participated in the research visit.

The research team first visited Youyou Food Chongqing Manufacturing Co., Ltd., where they toured the production workshops to gain a detailed understanding of the product processing techniques, quality control systems, and standardization management processes. They also held in-depth discussions with the company's management on future collaboration in the development of industry standards, national standards, and international standards.

Subsequently, the team proceeded to Chongqing Xiangjifu Agricultural Products Processing Co., Ltd., where they toured the production and drying workshops for cured and preserved meat products. They paid close attention to the modernization upgrades of traditional cured meat processing techniques and their potential for standardization, and also offered targeted recommendations for the company's innovative product development.

The China General Chamber of Commerce has long been committed to promoting the high-quality development of standardization work in the food sector. The College of Food Science at Southwest University serves as the host institution for theChina-Hungary Belt and Road Joint Laboratory of Food Science (in Preparation), and has in recent years actively deepened international industry-academia-research cooperation, recently submitting a New Work Item Proposal for an ISO international standard on fermented sausage processing. This research visit, by gaining in-depth insights at the enterprise level, has provided a solid foundation for the subsequent development of international standard proposals by the College and the Joint Laboratory.

(Contributed by Dai Hongjie with text and photos;Proofread by Zhou Fang;Reviewed by Zhang Binjia and Wu Junping.)