学科筑基 产业聚力

Core Insights - The article highlights the significant role of Nanchang University's food science discipline in advancing agricultural and food industries in Jiangxi province, focusing on practical applications and innovations that bridge the gap between academic research and market needs [1][2]. Group 1: Research and Development - Nanchang University's food science team, led by Academician Xie Mingyong, has developed a proprietary resource library of over 8,000 strains of fermentation bacteria, enhancing the processing of fruits and vegetables into various fermented foods [2][6]. - The university's research has resulted in the creation of over 100 rapid detection products for pesticide residues in agricultural products, significantly improving food safety testing efficiency [4][5]. - The food science discipline has achieved breakthroughs in key technologies for deep processing of southern indica rice, generating over 4.2 billion yuan in economic benefits in the past three years [6][9]. Group 2: Industry Collaboration - The food science department has established a "Food Industry Chain Technology Service Team," which has served nearly 2,000 local enterprises across 100 counties in Jiangxi over the past five years [3][5]. - The application of fermentation technology has enabled local companies to transition from raw material exports to value-added product exports, doubling their profits [3][5]. - Collaborations with companies like Jiangxi Weibang Biotechnology have led to the widespread adoption of rapid testing technologies, covering over 90% of the market in Jiangxi's regulatory field [5][6]. Group 3: Educational and Institutional Framework - The university has implemented a "Discipline Special Zone" system to foster innovation and enhance research productivity, allowing for a more flexible and performance-based evaluation of researchers [7][8]. - Nanchang University has introduced various funding programs for young talents, providing financial support of 250,000 to 300,000 yuan annually for four years to selected young faculty members [8][9]. - The food science discipline has seen the addition of over 10 national-level talents since the start of the 14th Five-Year Plan, indicating a growing emphasis on nurturing young researchers [9].