Sponsored by Chinese Institute of Food Science and Technology (CIFST),the 2017 International Nonthermal Food Processing and Nutrition Symposium took place on November 26 in Guangzhou, with Food Nutrition and Human Health Innovation Base(FNHHIB) and South China University of Technology (SCUT) as organizers. The symposium, which lasted two days, was comprised by over 600 representatives from 15 countries. Qijin Liu, the Deputy Secretary of the Party committee of SCUT, along with Xiaosong Hu, Dean of College of Food Science& Nutritional Engineering, CAU, and Haoyu Liu, Vice secretary general of Chinese Institute of Food Science and Technology, attended the Opening Ceremony and addressed.  

Editors of mainstream SCI Periodicals of this field, such as Journal of Food Engineering、Food & Function、Journal of Functional Foodsand Ultrasonics Sonochemistry, presented keynotes at the symposium, which included Professor R. Singh Paul from US National Academy of Engineering. 65 speeches and 72 posters unfolded the evolvements in areas, such asnonthermal food processing technology, influence on flavor and nutrition with new processing techniques, nonthermalprocessing devices, nutrition and health as well as functional foodstuff.

Innovative technologies using nonthermal methods for food processing are of immense importance globally. The application of ultra-high static pressure, irradiation, pulsed electric field, ultrasonic and high density nonthermal technologies have been well developed and commercialized. The advantages of low temperature processing, high efficiency and maximum nutrients reservation are attracting considerable attention in food science and industry.（By Chenchen Jia）