On June 14, 2024, Professor Yong-Cheng Shi from Kansas State University, USA, presented an academic lecture titled "Relationship between Digestibility and Structure of Starch" at the Third Lecture Hall of the Conference Center. The lecture was moderated by Professor Cunshan Zhou, Associate Dean of the School of Food and Biological Engineering, and drew a large audience of faculty members, graduate students, and international students.

At the onset of the lecture, Professor Yong-Cheng Shi provided insights into the state of Kansas and Kansas State University. With a century-long history, KSU is situated in a state celebrated for its agricultural advancements in wheat, sorghum, and corn production, which indicates significant prospects for the development of fields like grains and baking. He then delved into his research team's focus area, primarily revolving around polysaccharides encompassing starch and non-starch carbohydrates. Their research extends to starch digestion, nutritional impacts, and other grain components. Professor Yong-Cheng Shi subsequently delved into the correlation between starch digestibility and structure. He extensively explored the molecular structure, crystal morphology, granular morphology, and multiscale structure of starch derived from varying sources, along with their susceptibilities to digestive enzymes. Specifically, he detailed how the size, shape of starch granules, and the intricate structure of starch influence digestion rates. His presentation was detailed, coherent, passionate, and captivating. Post-lecture, he actively engaged in a vibrant discussion with the attendees.

Professor Yong-Cheng Shi's visit has made a substantial contribution to the progress of the field of Food Science and Engineering. This lecture not only deepened our knowledge of the structural attributes of starch as a food constituent and its relationship with nutrition and digestive well-being but also expanded the research perspectives of both faculty members and students. This has significantly enhanced the development of the Food Science and Engineering discipline and has actively propelled the global outreach of the School of Food and Biological Engineering. This scholarly interchange has also laid a foundation for communication and collaboration between Jiangsu University and Kansas State University. (School of Food and Biological Engineering)