Viablife recently hosted Prof. Mingyong Xie, Fellow of the International Academy of Food Science and Technology (IAFoST) and a globally recognized authority in food science and technology, for an academic visit and scientific exchange focused on the future of bio-manufactured food and ingredient innovation.

Prof. Xie is an internationally acclaimed scholar with sustained global influence. For years, he has been dedicated to research and industrial application in food nutrition and safety, functional food creation, and food processing and quality control. He has achieved remarkable success in the fields of food-derived polysaccharides and probiotic fermentation of fruits and vegetables, contributing significantly to the technological upgrading and high-quality development of the food industry.
Prof. Xie emphasized that the food industry is undergoing an accelerated transformation toward nutrition, functionality, and green practices. He noted that technological innovation is the core engine for this high-quality development, and identified biomanufacturing as the critical pathway to a more sustainable and nutritional future.

Both parties discussed the integrated value chain spanning from R&D and large-scale manufacturing to a global marketing network. They look forward to strengthening cooperation in food biomanufacturing, functional food development, and food safety and compliance, aiming to jointly build a full-spectrum "Industry-University-Research-Application" pathway to achieve innovation-driven, high-quality development.





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