Academician Jin Xingyu of Jiangnan University takes starch as the research object, and is committed to mining the high added value of starch and promoting the development of traditional industries in the direction of green environmental protection. He has developed high-value-added starch derivatives processing technologies to give starch new functions and values. Starch can replace plastic and be made into environmentally friendly packaging materials; It can be made into a healthy staple food, which is beneficial to diabetics; It is also possible to develop a by-product of ** value. In order to achieve these goals, Academician Jin Xingyu led the team to conduct systematic research and achieved rich academic results.
The team first proposed a new theory and method for the regulation of starch crystallization function and dextrinization utilization, and created a new technology for the processing of high value-added starch derivatives. They first introduced the concept of "spring dextrin" and found its value in bread baking. This new concept has been recognized internationally and has been widely studied and applied.
The scientific research team of Academician Jin Xingyu has done a lot of research work in starch processing, and has obtained many important scientific research project grants and published many high-level research projects. Recently, he became a member of the list of Wuxi academicians, which is a recognition of his research work over the years. In terms of cooperation with enterprises, Academician Jin Xingyu's team has cooperated with Longjun Environmental Protection and other enterprises to develop new starchy degradable food packaging materials, and has achieved remarkable results. Academician Jin Xingyu said that the election of academician is only a recognition of his past work achievements, and he will serve the industry on a larger platform in the future.
Academician Jin Xingyu has always been willing to cooperate with enterprises and has played an important role in knowledge sharing and technological innovation with enterprises. His team has collaborated with many companies to develop technological achievements and drive the development of the industry as a whole. In addition to cooperating with local enterprises, Academician Jin Xingyu's team also signed a strategic cooperation agreement with Xiaogang Village, Fengyang County, Anhui Province to jointly promote the development of the local health food industry.
Academician Jin Xingyu believes that the empowerment of science and technology can give new vitality to traditional industries. He said that the future growth space of the special medical food industry is broad, and key technologies should be explored from the scientific and technological port to promote the full-path development of basic research, applied research and development, achievement transformation and business incubation of special medical food. His team is working on the development of carbohydrates with a variety of functions, including low-gi starch as an alternative to special medical foods. In addition, he is also optimistic about the application of 3D printed food in personalized diets and special medical needs.
For the prospect of food science and technology in the future, Academician Jin Xingyu said that the development of food is infinitely exciting, and more innovative technologies and products will appear in the future. He hopes that food technology can better meet people's needs for health, safety and convenience of food, and promote the development of the food industry in a more sustainable and environmentally friendly direction. He also encouraged young researchers to have innovative thinking, have the courage to explore unknown areas, and make greater contributions to the future of food science and technology.
In short, Academician Jin Xingyu of Jiangnan University takes starch as the research object, and is committed to mining the high added value of starch and promoting the development of traditional industries in the direction of green environmental protection. His research results have been widely recognized at home and abroad, and he has cooperated with many enterprises to promote the development of the industry. His team will continue to delve into starch processing technology and contribute to the development of a sustainable and healthy food industry.