学科筑基 产业聚力——探索高校学科与产业生态的“共生共长”之路

Core Viewpoint - Nanchang University's food science discipline plays a crucial role in advancing the agricultural and food industry in Jiangxi Province, bridging the gap between academic research and market needs through practical exploration and innovation [1][2]. Group 1: Research and Development - The team led by Academician Xie Mingyong has developed the "fruit and vegetable probiotic fermentation technology" over 20 years, creating China's first proprietary resource library for fermentation strains with over 8,000 strains [2][6]. - The technology has transformed common fruits and vegetables like carrots and mangoes into various fermented foods, impacting the lives of millions of farmers [2][6]. - The food science discipline aligns with national strategies such as "Healthy China" and "Rural Revitalization," achieving breakthroughs in multiple areas to meet the development needs of Jiangxi's nearly trillion-yuan agricultural and food industry [2][6]. Group 2: Industry Collaboration - The food science discipline has established a "Food Industry Technology Service Team" to support local enterprises, covering nearly 2,000 businesses across 100 counties in Jiangxi over the past five years [3][5]. - The team has developed over 100 rapid detection products for pesticide residues, significantly improving the speed and accuracy of food safety testing [4][5]. - The "fruit and vegetable probiotic fermentation technology" has been successfully implemented in various companies, enhancing product quality and market recognition for Jiangxi's agricultural products [5][6]. Group 3: Innovation and Talent Development - Nanchang University has implemented a "Discipline Special Zone" system to foster innovation and break traditional evaluation mechanisms, enhancing research productivity and collaboration [7][8]. - The university has introduced funding programs for early-career talents and interdisciplinary support, with selected young faculty receiving annual funding of 250,000 to 300,000 yuan for four years [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, with young researchers increasingly making their mark in both research and teaching [9].