The 2nd International Conference on Food Science and Bio-medicine (ICFSB 2024) has successfully concluded!

The 2nd International Conference on Food Science and Bio-medicine (ICFSB 2024) was held in Chengdu! The conference attracted scholars from various universities and enterprises across the country, facilitating academic exchanges on the themes of "Food Science" and "Bio-medicine."

This conference was organized by Guangzhou University, co-hosted by the School of Life Sciences at Guangzhou University, AEIC Academic Exchange Center, and the School of Culinary Arts at Sichuan Tourism University. It was jointly supported by the Biotechnology Society of Guangzhou, the North American Chinese Nutrition Society, the Key Laboratory of Artificial Intelligence in Sichuan Cuisine, the Distance Education Branch of the Chinese Ethnic Medicine Society, the Innovation Alliance of Traditional Chinese Medicine Technology in Zhongguancun, the Journal of Light Industry, the Key Laboratory of Bioactive Substances in Functional Foods in Guangdong Province, Food Materials Research, and the International Food Nutrition and Safety Association.

The conference was chaired by Professor Qi Xianghui from Guangzhou University, Researcher Fu Caili from the Suzhou Research Institute of the National University of Singapore, and Postdoctoral Fellow Li Haimei from Guangzhou University. The keynote address was delivered by Professor Chen Guoxun from Huazhong Agricultural University, who extended a warm welcome to all scholars attending the conference.

Keynote speakers included Professor Chen Guoxun from Huazhong Agricultural University, Researcher Fu Caili from the Suzhou Research Institute of the National University of Singapore, Professor Lou Wenyong from South China University of Technology, Professor Qi Xianghui from Guangzhou University, Associate Professor Xie Songzi from Anhui University of Traditional Chinese Medicine, and Dr. Deng Caiting from Xi’an Jiaotong University, who shared cutting-edge research in the field of food and medicine.