From July 21 to 23, 2026, a team from the R&D Center, comprising Associate Professor Huang Dihui, Associate Professor Wang Zhihui, Associate Professor Yang Bowen, and Dr. Huang Xiaozhou, conducted a three-day industry-academia-research field study in Quanzhou, Zhangzhou, and other locations.
On the morning of July 21, the faculty team traveled to Jinjiang to attend the 7th Cross-Strait Food Fair, where they gained in-depth insights into the latest industry products and technological trends. Following the fair, the team visited the PanPan Food Institute of R&D Innovation. The institute serves as a key innovation platform established by PanPan Foods Group to integrate internal and external R&D resources and has forged deep industry-academia-research partnerships with over 30 universities and research institutions, including China Agricultural University, Jiangnan University, and Fuzhou University.
That afternoon, the team visited Fujian Zhongze Biological Co., Ltd. to conduct field research on the company’s latest advances in biotechnology R&D breakthroughs and transformation applications in the food industry.
On the morning of July 22, the team successively visited BAKINGDOM (Fujian) Co., Ltd. and Fujian Hewei Shijia Food Technology Co., Ltd. BAKINGDOM is a joint-stock biotechnology enterprise specializing in the R&D, production, and distribution of food bio-enzyme preparations, emulsifiers, and other products, widely acclaimed in the industry as the “China Baking Solution Integration Expert.” Associate Professor Wang Zhihui, serving as the Fujian Provincial Science and Technology Special Commissioner for the enterprise, has long provided technical guidance and support to the company. Hewei Shijia is a food technology enterprise dedicated to the R&D and production of chicken essence, compound seasonings, and customized sauces for ready-to-cook meals.
In the afternoon, the team conducted research at Fujian Hailitian Food Co., Ltd. Founded in 2010, the company is a modern food enterprise integrating production, R&D, sales and service, specializing in the R&D and production of bakery products and dried fruit snacks.
On the morning of July 23, the team visited Fujian Jiarong Food Co., Ltd., where a plaque-awarding ceremony for the Internship and Training Base was held. Jiarong Food, located in Longhai, Zhangzhou, was founded in 1992 and is a nationally renowned deep-sea aquatic products processing enterprise, with products exported to the United States, Japan, South Korea, Southeast Asia, the European Union, and other countries and regions. During the ceremony, representatives from both the university and the enterprise jointly unveiled the plaque for the “Internship and Training Base”, marking a solid step forward in industry-education integration and collaborative talent cultivation. Subsequently, the team visited Longhai Juli Food Co., Ltd. for research. Associate Professor Yang Bowen, serving as the Fujian Provincial Science and Technology Special Commissioner for the enterprise, will continue to provide technical consultation and scientific research support to the company.
This industry-academia-research field study is an important initiative by our Center to continuously deepen industry-education integration and expand practice-based education platforms. Through food enterprise visits and the establishment of an Internship and Training Base, the faculty team further strengthened cooperative ties with industry enterprises, laying a solid foundation for deepening university-enterprise collaborative talent cultivation and promoting the transformation of scientific research achievements. Moving forward, the R&D Center will continue to leverage institutional strengths such as the Science and Technology Special Commissioner mechanism to carry out comprehensive cooperation with enterprises in areas including student internships and training, co-development of courses, and scientific research collaboration, jointly contributing to the high-quality development of the regional food industry.
