In his speech, Chen Zhuan, a member of the Party Leadership Group of the Hubei Provincial Market Supervision Administration, mentioned that developing food science and promoting the healthy development of the food industry is a major task in implementing the Healthy China strategy and meeting the public's pursuit of a better life. The food industry is one of the largest industries in Hubei Province, with the main revenue from the food industry reaching 616.5 billion yuan in 2018, growing by 8.3%, showing good growth momentum. However, efforts are still needed in innovation leadership and industrial upgrading.Li Zhao Hu, president of Huazhong Agricultural University, introduced that the College of Food Science and Technology is an important part of the university's talent cultivation and technological innovation, as well as a crucial front in the university's discipline construction. He hopes that this grand event will further strengthen collaboration and contribute more and greater efforts towards agricultural and rural modernization, and a healthy China."Encourage exploration, highlight originality; focus on the frontier, find new paths; demand-driven, break bottlenecks; commonality-oriented, cross-disciplinary integration." Professor Li Xingfeng, head of the Food Science Program at the Life Sciences Division of the National Natural Science Foundation, introduced the funding orientation of the new era's scientific fund and further elaborated on the classification of applications based on the attributes of four types of scientific questions.Technological innovation gathers the power of integration between science and industry.Academician of the Chinese Academy of Engineering and vice president of the Chinese Institute of Food Science and Technology, Sun Baoguo, mentioned in his conference report on "Innovation-driven modernization of traditional Chinese food" that the direction of food development is dual-guided by "flavor and health," meaning it needs to be tasty and healthy. "Modernization of production is the mainstream of food industry development, but it is not everything. Handcrafted food production and modern production will coexist for a long time and complement each other.""The Chinese food sector should further enhance cultural confidence in diet, actively study the foundational science and key technological issues of Chinese traditional food and its modernization, and lead the research direction of Chinese traditional food in the world," said Sun Baoguo. He also raised new problems and challenges facing the modernization of traditional Chinese food, such as the public's food safety confidence not fully restored, the issue of food authenticity becoming prominent, frequent occurrences of adulteration and fraud, lagging regulations and standards becoming new bottlenecks affecting food development and innovation, and consumers lacking knowledge in food production, safety, nutrition, and consumption. He believes that innovation-driven modernization of traditional Chinese food requires modern science and technology to explore the fundamental scientific issues of traditional Chinese food and to transform the traditional food industry with high-tech. Multidisciplinary intersection should promote revolutionary and disruptive technological innovations in the food sector, while also enhancing science popularization to safeguard the modernization of traditional food. Passing down and promoting excellent Chinese food culture is the mission of food science workers, allowing Chinese cuisine to go global.Chen Jian, an academician of the Chinese Academy of Engineering and honorary vice president of the Chinese Institute of Food Science and Technology, stated in his report on "Chinese Food Science and Technology: From 2020 to 2035" that synthetic biology for food, precise nutrition, and personalized manufacturing of food, and intelligent manufacturing of food equipment will become the future trends of China's food strategy. Ecological effects and population growth are challenges facing China's food industry in the future. Future foods will be representative materials of humanity's future production aspects and lifestyle changes, addressing global issues of food supply and quality to meet people's higher needs."Why do citrus fruits cause heat?" Pan Siyu, president of the Hubei Food Science and Technology Society and associate professor at Huazhong Agricultural University, shared the mechanism of citrus "heat," indicating that the heat caused by eating citrus is due to soluble proteins in the fruit inducing immune inflammatory responses through the body's arachidonic acid metabolic pathway. Pan Siyu particularly highlighted the nutritional characteristics and efficient utilization of resources of citrus fruits, which are majorly distributed in revolutionary old areas and impoverished mountains, representing an important industry for fruit farmers to become wealthy. As a significant tool for poverty alleviation in industries, the planting area of citrus is continuously increasing. He believes that the goals for the efficient utilization of citrus mainly include maximizing the use and protection of secondary metabolites, improving the bioavailability of secondary metabolites, exploring secondary metabolites, and clarifying the health mechanisms of secondary metabolites.