The blue granary project high-value utilization of low-value aquatic products and by-products and creation of new products on-campus research team will be held in 2020

As the subject unit of the national key research and development plan Blue Granary Technology Innovation, the key special low-value aquatic products and by-products and the creation of new products project, our school has undertaken three sub-projects in this project. In order to complete the tasks undertaken with high quality and implement the requirements of the Ministry of Science and Technology for the “integrated organization and implementation” of science and technology projects, the three sub-projects formed the Shanghai Ocean University research group, and hired researcher Yang Xianshi, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Professor Wang Xichang, Professor Wang Zhihe, Professor Chen Shunsheng, Professor Tao Yan and other well-known domestic aquatic product processing experts from our school established a consulting expert group to supervise and guide the project during the project implementation period, and provide suggestions for better completion of the project. On the afternoon of October 30th, the 2020 promotion exchange meeting of the research group was held in the School of Food Science. Hu Qingsong, Director of the Science and Technology Division, Zhao Yong, Associate Dean of the School of Food Science, and five experts and group members attended the meeting.

On the basis of introducing the overall situation of the project, the project leader Shi Wen and the sub-project leaders Zhong Jian and Song Yishan respectively reported on the progress of the sub-projects in terms of research content, assessment indicators, research progress, existing problems and solutions. The five experts respectively commented on the progress of the subject from a professional perspective, asked about relevant details, exchanged in-depth, and further understood the progress of the subject; they also sorted out the existing problems and provided technical solutions to them. Director Hu Qingsong fully affirmed the self-pressurized work mode of the research team and the phased results achieved, and hopes that the research team can achieve breakthroughs in technology transformation and highlight summary; Vice President Zhao Yong expressed his gratitude to the expert team for their guidance and hope The research team can pay attention to the summary of typical results, the relevance of results and projects, integrated organization and implementation, paper labeling, and funding use, and complete the project with high quality.

This meeting further enhanced the communication and interaction between the three sub-projects undertaken by our school, and laid a good foundation for the successful completion of the 2020 annual summary and the mid-term inspection in June 2021.

(Contribution: Food Institute, Science and Technology Department)