From December 11 to 13, 2025, Professor Yin Junyi, Dean of the College of Food Science and Technology, Nanchang University, led a delegation to Chulalongkorn University in Thailand for academic exchanges and cooperation discussions. The delegation included Professor Huang Xiaojun, Member of the College Party Committee; Professor Zhang Bing, Deputy Director of the Department of Food Nutrition and Safety; Associate Professor Peng Zhen, Deputy Director of the Department of Food Fermentation and Bioengineering; and Associate Professor Liu Ziliang from the College. Focusing on the coordinated development of the food science discipline, this exchange aimed to align the scientific research strengths of both universities, advance the co-establishment of a “Belt and Road” Joint Laboratory, deepen scientific and technological cooperation, and promote joint talent cultivation, thereby laying a solid foundation for deeper multi-field cooperation between the two universities.
During the visit, the delegation from Nanchang University conducted in-depth academic exchanges with professors from the Department of Food Science at Chulalongkorn University. Professor Pranut Potiyaraj, Dean of the Faculty of Science at Chulalongkorn University, delivered a speech and introduced the university’s distinctive educational features, disciplinary layout, as well as the research directions and achievements of its food-related departments. Dean Yin Junyi provided a comprehensive overview of the development history, disciplinary construction achievements, scientific research strengths, teaching system, and talent cultivation characteristics of the College of Food Science and Technology at Nanchang University, fully demonstrating the comprehensive strength of the university’s food science discipline.
Professor Yin Junyi delivered a report on disciplinary development and scientific research
Group Photo of Faculty representatives from Chulalongkorn University and Nanchang University
During the academic presentation and exchange session, researchers from both sides shared their achievements focusing on cutting-edge fields. The five delegates from Nanchang University delivered presentations themed respectively on the structure and function of food-derived polysaccharides, early-life nutrition, key technologies for probiotic-fermented fruits and vegetables, and new technologies for agricultural product processing, fully demonstrating the college’s strong foundation in the field of healthy and nutritional foods. Six faculty representatives from Chulalongkorn University— Associate Professor Chaleeda Borompichaichartkul, Associate Professor Karan Wangpaiboon, Professor Thanit Praneenararat, Assistant Professor Wichanee Bankeeree, Dr. Korakot Charoensri and Professor Tavan Janvilisri, shared their research progress on hot topics such as novel synbiotics development, enzyme-catalyzed technologies, agricultural product traceability and cultured meat technologies. The presentations from both sides demonstrated considerable academic depth and practical application value, fostering lively on-site interaction and significantly enhancing mutual understanding of each other’s research focus.
Professor Huang Xiaojun delivered a scientific research report
Professor Thanit from Chulalongkorn University delivered a scientific research report
The two sides also held detailed consultations on the joint laboratory construction plan, gradually clarifying key details such as the laboratory’s construction objectives, expected standards, core research content, participating departments, and solutions to potential issues. In addition, they conducted an on-site inspection of the facilities of the university’s core research platforms, including the Omics and Bioinformatics Center Laboratory and the Food Technology Laboratory.
This exchange fully demonstrated the disciplinary strength and distinctive educational features of our college. Meanwhile, it enabled us to gain an in-depth understanding of the development status, research priorities and cooperation needs of Chulalongkorn University’s food science discipline, laying a solid foundation for further promoting scientific, technological and educational cooperation between the two sides.
