On the morning of July 1, 2024, at the invitation of the School of Food and Bioengineering, Jiangsu University, Professor Thomas Karbowiak of the Institute of Agriculture, Dijon, France, gave an academic report on "From Food Science to Wine Science: the Role of Packaging in Food Shelf Life" in the third lecture hall of the Conference Center. The report was chaired by Professor Chen Xiumin of the School of Food and Hygiene and attracted many teachers, graduate students, and international students to attend.

Professor Thomas Karbowiak explores the links between packaging materials, wine, and food, focusing on the role of cork in wine packaging. Professor Thomas Karbowiak focused on the physical structure of cork and discussed in detail the effects of water on the mechanical properties, cellular structure, adsorption capacity, and oxygen transport of compressed cork. Professor Thomas Karbowiak's presentation is informative, insightful, passionate, and engaging. After the presentation, Professor Thomas Karbowiak held a lively discussion with the participating teachers and students.

Prof. Thomas Karbowiak's lectures and exchanges have played a positive role in the development of food science and engineering in our institute. Through this lecture, we not only fully understand the correlation between packaging materials and food, but also broaden the research horizons of teachers and students, effectively strengthen the discipline construction of food science and engineering, and play a positive role in promoting the internationalization of the School of Food and Biological Engineering. This academic exchange activity will build an exchange platform and cooperation bridge between Jiangsu University and the French Agricultural Research Institute in Dijon.