On September 13, Fan Daming, Vice President of Southwest University and Director of the China-Hungary Belt and Road Joint Laboratory of Food Science (hereinafter referred to as the Belt and Road Joint Laboratory), visited Sichuan Wufeng Lihong Food Co., Ltd. to expand research cooperation with enterprises. Zhang Binjia, Dean of the College of Food Science and Deputy Director of the Belt and Road Joint Laboratory, and Professor Liu Xiong accompanied the visit.

During the investigation, Fan Daming and his delegation toured the enterprise's production workshops, R&D center and product exhibition area on site, and gained a detailed understanding of the company's production and operation, raw material processing, product research and development, quality control and market layout. At the symposium, the two sides held in-depth exchanges on topics including the intensive processing of characteristic agricultural products and the quality improvement and efficiency upgrading of the condiment industry, with a focus on exploring cooperation pathways between universities and enterprises in joint research tackling, achievement transformation, standard formulation, talent cultivation, internship and practice, among other areas. Fan Daming introduced Southwest University's disciplinary strengths in the field of food and agricultural product processing, as well as the advantages of scientific research platforms such as the China-Hungary Belt and Road Joint Laboratory of Food Science. He expressed the hope that taking this investigation as an opportunity, both sides would promote the precise matching of university scientific research achievements with the actual needs of enterprises, so as to support the high-quality development of the Sichuan-Chongqing characteristic condiment industry. Li Pengfei, Deputy General Manager of the enterprise, gave a detailed introduction to the company's development history, product system, technical demands and future plans. He expressed the aspiration to establish a long-term and stable cooperative relationship with the College of Food Science of Southwest University, and to enhance the company's product innovation capability and industrial competitiveness by leveraging the university's strengths in scientific research and talents.

The two sides unanimously agreed to establish a normalized communication mechanism to promote the implementation and tangible results of cooperation in joint scientific research, achievement transformation, joint platform construction, talent cultivation and other fields. This investigation and exchange is an important practice for the college's "Belt and Road" Joint Laboratory to advance enterprise visits and research expansion and deepen industry-university-research collaborative innovation, and also a concrete action to serve the high-quality development of the Sichuan-Chongqing characteristic condiment industry. Going forward, the college will continuously strengthen cooperation and connections with food enterprises in Sichuan and Chongqing, facilitate the in-depth integration of university research strengths and enterprise industrial advantages, and achieve mutual benefit and win-win outcomes.

Contributed by: Dai Hongjie

Photo by: Zhang Binjia

First review: Hu Zi

Second review: Zhang Binjia

Final review: Wu Junping