On the afternoon of November 12, 2024, at the invitation of the School of Food and Biological Engineering at Jiangsu University, Professor Arun S. Mujumdar from McGill University in Canada delivered an academic presentation titled “Innovative Drying R&D for Enhanced Drying Technologies: A Personal Perspective.” The academic report was hosted by Professor Zhou Cunshan, the Vice Dean of the School of Food and Biological Engineering. This report attracted around 200 faculty members, graduate students, and international students.

Prof. Mujumdar first elucidated the significance of drying as a unit operation and classified various industrial drying methods. Subsequently, he focused on the application of drying as a crucial technical tool in food processing. The presentation was lively, informative, easy to comprehend, and engaging. Following the presentation, he facilitated an animated discussion with the participating teachers and students.

Prof. Mujumdar's lectures and discussions have significantly contributed to the advancement of the food science and engineering discipline at our university. Through these sessions, the both faculty and students gained a comprehensive understanding of the critical role of drying as a vital technical tool in food processing. Additionally, the lectures expanded the research perspectives of faculty and students, effectively enhancing the development of the food science and engineering discipline and positively influencing the internationalization efforts of the School of Food and Biological Engineering. This academic exchange initiative will establish a platform for collaboration and foster a cooperative relationship between Jiangsu University and McGill University in Canada. (School of Food and Bological Engineering)