On February 13, the 2022 Second Conference of the National Advisory Committee on Teaching Food Science & Engineering to Majors in Higher Education under the Ministry of Education was held in Chengdu Jinniu Hotel. The conference was hosted by the National Advisory Committee on Teaching Food Science & Engineering to Majors in Higher Education under the Ministry of Education (hereinafter referred to as Teaching Advisory Committee), and jointly organized by Sichuan Agricultural University, Xihua University and Sichuan Tourism University. The Conference was attended by nearly 500 people from more than 150 higher education institutions and scientific research institutes and related enterprises. The theme of the Conference focused on comprehensively promoting the construction of national first-class undergraduate majors in food, construction of first-class curriculums and other issues for exchange, discussion and sharing of wisdom and achievements. Lu Yi, the President of our University and Ren Yingwei, Vice President of the University attended the Conference, and the opening ceremony was hosted by Lu Yi.

At the Conference, Li Mingzhou, Vice President of Sichuan Agricultural University, delivered a speech on behalf of the organiser. Jin Zhengyu, Director of the Teaching Advisory Committee, and Yang Jianguo, Level II Inspector of the Sichuan Provincial Department of Education then respectively made their speeches. Zhang Daliang, Executive Vice Chairman of China Association of Higher Education and former Director of the Department of Higher Education of the Ministry of Education, delivered the final speech.

Afterwards, the Conference held a ceremony of the founding of School of Prefabricated Food Industry and Prefabricated Food Industry and Education Union, as well as released the book Guide of Ideological Cases for Food Science and Engineering Courses and held the award ceremony for the ideological cases for the courses.

Prof. Ren Yingwei, Vice President of the University, gave a Conference keynote report on the theme of Reform, Innovation and Practice for the Integration of Production and Education to Enhance the Quality of Applied Talents Cultivation in the New Era and made empirical analysis. The report introduced our University and proposed that we should integrate the local features, industries, scientific research with the universities and colleges and businesses. Also, based on undergraduate education and deepening integration of production and education and collaborative talents cultivation, the University will coordinate and advance the overall transformation and education comprehensive reform of our University and cultivation practice of innovative applied talents, to promote the construction of the first-class majors in our University.

In the afternoon, three sub-forums of the Conference were held simultaneously. The exchange session on construction and teaching reform in food majors in higher education was hosted by Prof. Li Xiang, Dean of School of Culinary Science of our University. At the Conference, Wang Yunyang, Professor of Northwest A&F University, Cao Wei, Professor of Northwest University, Zhao Yong, Professor of Shanghai Ocean University, and Ren Haiwei, Professor of Lanzhou University of Technology, and other representatives of universities and colleges discussed and exchanged views on the construction and teaching reform of the first-class food majors.

The Conference has been the largest national conference of the Teaching Advisory Committee since the outbreak of Covid-19. The team of School of Culinary Science of our University and the team from the School of Food Science of Sichuan Agricultural University have worked together to overcome the difficulties and successfully completed the tasks of organizing the Conference, and they have received affirmation and praise from the guest participants.

The Conference brought new ideas, new methods and new concepts to the construction of national first-class undergraduate majors and first-class courses in food field, which will play an important role in promoting and guiding the construction of food undergraduate majors in our University and nationwide. It will further improve the standard of professional teaching and the quality of talents training.

During the Conference, some of the leaders and experts and more than 200 conference delegates visited our University and guided our disciplinary construction and talents cultivation.