On September 23, 2022, the acceptance meeting of the spark project of Fuzhou Municipal Science and Technology Bureau, "Research and Application of Maillard Reaction to Improve the Flavor of Enzymatic Extract of Eel Bone" was held in Fujian Pure Flavor Bio-technology Co., Ltd. The project is jointly undertaken by Associate Professor Wang Zhihui of the R&D Center and the company. Attendees included three leaders from the Bureau, Deputy Director Lin Yaping, Director of Social and Agricultural Department Guo Wentao, and Section Chief Chen Long. The expert group attended were Pan Chaoran, Professor of Fujian Agriculture and Forestry University, Wang Qi, Associate Researcher of Institute of Agricultural Engineering Technology of Fujian Academy of Agricultural Sciences, Chen Yuntao, Associate Professor of Fujian Business University, and Professor Xiang Leiwen, Vice Dean of School of Food and Bioengineering of FPNU, Professor Chen Wentao of the R&D Center, and General Manager Liu Jiaguang and Chief Engineer Liu Yuchai, two main members of the project team from the cooperative enterprise.

The expert group paid close attention to the project leader's report on the project and the main results achieved, carefully reviewed the declaration materials, and conducted on-site questioning. The expert group fully affirmed the measures taken by the project team and the enterprise side in promoting the construction of the project, the guarantee provided and the results achieved, and unanimously agreed to pass the project acceptance.