From Oct. 24 to 25, 2016, the 9th Sino-US Food Policy & Sustainable Development Forum was held in SHOU. Cai Guozhen, Vice President of National Taiwan Ocean University; Tan Qi, Deputy Director of Shanghai Academy of Agricultural Sciences; Craig Alan Beyrouty, Dean of the College of Agriculture and Natural Resources of the University of Maryland; and Wu Jiannong, Vice President of SHOU were present at the meeting and delivered speeches. More than 50 experts and scholars from both China and the US engaged in discussions and exchanges about food-related issues. The forum was directed by Wang Yifen, Vice Dean of SHOU College of Food Science.

The main contents of this forum covered food processing & quality control, risk assessment & overview, related economic policies, sustainable development of food economy, food quality & safety, etc. The participants all actively participated in the discussions and exchanged their latest research achievements, and the forum reached the consensus of jointly devoting to developing healthy food and achieving sustainable development.

In the two-day forum, in addition to expert reports, roundtable meetings were also held, and attracted many participants, who proposed their suggestions about how to reinforce inter-university cooperation, exchange ideas about Sino-US food policies and achieve sustainable food development. They also expressed their willing to make joint efforts in these fields.

At the closing ceremony, Wang Xichang, Dean of the College of Food Science and Technology, briefly summarized the forum, and fully affirmed the massive researches done by experts in the academic fields. A poster award-presenting ceremony was also held during the closing ceremony.

Group photo of experts present at the forum

The success of this forum not only offered a grand academic feast for guests from various countries, but also promoted mutual understanding, cooperation and exchange among experts and scholars and contributed its share to food safety and sustainable development.