Core Viewpoint - The collaboration between Shanghai Zhiyu Biotechnology, Nanjing Normal University, and Changzhou Beiliguan Biotechnology aims to innovate and industrialize the production of taurine using a biocatalytic method, contributing to a green industry chain driven by synthetic biology [2][3][5]. Group 1: Collaboration Details - The partnership involves three parties: Zhiyu Biotechnology will focus on the core process development for biocatalytic taurine production, ensuring technological leadership and innovation [5]. - Nanjing Normal University will handle pilot-scale testing and technical validation to ensure stable experimental conditions and reliable results [5]. - Changzhou Beiliguan will provide market insights, focusing on market research, channel development, and promotion to facilitate the commercialization of the technological outcomes [5]. Group 2: Taurine Overview - Taurine is a significant ingredient in functional beverages and health products, with its green and efficient production technology being a focal point of industry interest [6]. - As a β-amino acid and a derivative of cysteine, taurine is abundant in various tissues in the human body and is widely used in pharmaceuticals and food sectors for its nutritional enhancement, immune support, and fatigue relief properties [6]. - The biosynthesis of taurine primarily occurs through a series of enzymatic reactions involving cysteine, leading to its final form, which is crucial for various physiological functions [6].

Core Viewpoint - The synthetic biology sector in food and agriculture has entered a period of explosive investment and development, focusing on the production of alternative proteins and other innovative food products [2]. Group 1: Investment and Development Trends - The application of synthetic biology in food nutrition is increasing annually, with a focus on products such as edible microbial proteins, functional sugars, probiotics, human milk oligosaccharides, EPA, DHA, collagen, and cultured meat [2]. - The Fourth Synthetic Biology and Green Bio-Manufacturing Conference will be held from August 20-22 in Ningbo, Zhejiang, featuring representatives from various universities and companies sharing insights on synthetic biology technology and product development [3]. Group 2: Conference Agenda Highlights - The conference will include sessions on innovative research and industrial transformation of probiotics, bio-manufacturing of human milk oligosaccharides, and the development of vitamins and agricultural enhancers [6][19][39]. - Notable speakers include experts from Jiangnan University, Yili Group, and other leading companies in the field, discussing topics such as sweet proteins and green agricultural enhancers [6][39]. Group 3: Industry Collaboration and Support - The conference is organized by Ningbo Detai Zhongyan Information Technology Co., Ltd., in collaboration with various academic and research institutions, highlighting the importance of industry-academia partnerships in advancing synthetic biology [9][10]. - Strategic cooperation with media and industry alliances is emphasized to promote the growth of the synthetic biology sector [10][31].

Core Viewpoint - The article highlights the rapid growth of metabolic diseases due to modern lifestyle factors and emphasizes the potential of functional sugars as dietary regulators to alleviate gut microbiota imbalance [2]. Group 1: Functional Sugars Market - The global functional sugars market is experiencing rapid growth, but there is significant product homogeneity and challenges in obtaining new functional sugars with specific structures and targeted regulation [2]. - The difficulties stem from unclear mechanisms of action, unknown biosynthetic pathways, and low levels of intelligent manufacturing in large-scale production [2]. Group 2: Research and Development - Professor Wu Jing's team at Jiangnan University has made advancements in the green biomanufacturing of various functional sugars, including allulose, tagatose, lactulose, resistant dextrin, and human milk oligosaccharides [2]. - These developments are crucial for creating health-oriented dietary regulators for the general public and align with the "Healthy China" strategic planning [2]. Group 3: Upcoming Conference - Professor Wu Jing will present at the SynBioCon 2025 conference, scheduled for August 20-22 in Ningbo, focusing on the topic of "Exploration and Green Biomanufacturing of New Functional Sugars" [2][9]. - The conference will cover topics related to AI and biomanufacturing, green chemicals, new materials, future food, and agriculture [9][10].

Core Insights - The conference highlighted the urgent need for innovative food production systems in response to global challenges such as population growth, climate crisis, and economic recovery slowdown. The integration of biotechnology and artificial intelligence (AI) is seen as pivotal for the future of the food industry [1] Group 1: Key Trends in Food Industry Development - The report emphasizes that biotechnology could account for over one-third of global manufacturing output, generating nearly $30 trillion in value, marking the rise of the bio-economy as the fourth industrial wave [1] - AI is expected to lead a paradigm shift in production processes, enhancing efficiency and innovation, and significantly impacting human thinking and production models [1] Group 2: Focus Areas for Biotechnology and AI Integration - **Hotspot 1**: Development of biomanufacturing technologies for bulk food ingredients and high-value additives, including breakthroughs in non-grain biomass conversion and digital cell modeling [2] - **Hotspot 2**: Upgrading traditional fermentation food industries through digitalization and AI integration, aiming for green and intelligent production systems [3] - **Hotspot 3**: Overcoming key technological bottlenecks in food biomanufacturing, focusing on gene modification and AI-driven metabolic network modeling [4] Group 3: Advanced Production Techniques - **Hotspot 4**: Implementation of AI-controlled flexible production systems to enhance adaptability and efficiency in food processing [5] - **Hotspot 5**: Creation of a contactless future factory through integrated sensing and intelligent control systems, improving production efficiency and safety [5] Group 4: Personalized Nutrition and Safety - **Hotspot 6**: Establishment of an AI-driven flavor design platform to cater to personalized consumer preferences in food flavor [6] - **Hotspot 7**: Development of a comprehensive AI nutrition and health model to provide personalized dietary recommendations based on individual health data [7] - **Hotspot 8**: Creation of self-sustaining biomanufacturing systems utilizing photosynthetic organisms to produce food sustainably [8] Group 5: Quality and Safety Management - **Hotspot 9**: Optimization of food quality and safety management systems to ensure comprehensive monitoring from production to consumption [9] - **Hotspot 10**: Integration of a smart safety control system across the food supply chain to enhance risk assessment and management [10]