The 2nd International Symposium on Contemporary Food Engineering was held in SCUTon 4th November, 2017. This symposium was hosted by Dr. Junhu Cheng.
The chairman of Prof. Sun stated the opening address and stressed that Food is very important not only to survive but also we need healthy food for the quality of life. Right now, there are some places in the world where people still suffer from famine, in some other places, people worry about the safety of their food. Therefore, the purpose of the symposium was to share some latest information on the contemporary food engineering for ensuring their quality and safety and alsoto consolidate and increase the collaboration between governments, institutions, academia, industry and individuals in the field of food processing and safety analysis for developing new methods and techniques in fruit, meat and agricultural products.

During the keynote speeches time, Prof. Kevin Keener from Iowa State University presented his recent studies about atmospheric plasma – an exciting solution to improving food safety and quality. Prof. Lu reported emerging sensing techniques for non-destructive quality evaluation of horticultural and food products. They discussed the opportunities and challenges confronting the development of modern food engineering and looked forward to the development prospects of food science and engineering today. During the meeting, experts and scholars participating in the symposium held active discussions and exchanges with relevant speakers. This international symposium is of great significance to promoting innovation and cooperation in the relevant fields of domestic and foreign institutions and expanding international horizons.(By Junhu Cheng)