On May 3, 2025, Professor Hosahalli S. Ramaswamy (commonly known as Swamy), Fellow of the Royal Society of Canada and a world-renowned expert in food engineering, visited the School of Food and Biological Engineering at Jiangsu University. He delivered a compelling academic lecture titled "Microwave and Alternative Physical Heating Technologies: Principles, Applications, and Future Directions" in Lecture Hall 3 of the university’s conference center. The session was chaired by Professor Zhou Cunshan, Vice Dean of the School, and attracted nearly a hundred attendees, including faculty members, graduate students, and international students.

At the beginning of the talk, Professor Swamy provided a clear and accessible explanation of the fundamental principles of microwave heating technology. He then showcased his latest research findings and practical applications in food processing, emphasizing the technology’s significance in improving heating efficiency, ensuring food safety, and preserving quality. Following this, he introduced other physical heating technologies such as ohmic heating and radio frequency heating. He elaborated on their application characteristics, research developments, and engineering challenges within the food industry. With vivid case studies and illustrative graphics, Professor Swamy enabled the audience to gain a more intuitive understanding of the differences and applicable scenarios of various physical heating technologies. During the interactive session after the lecture, Professor Swamy engaged enthusiastically with attendees, thoughtfully answering their research-related questions. The discussion was vibrant and in-depth, fostering a strong academic atmosphere.

After the lecture, Professor Ma Haile from the School of Food and Biological Engineering presented his group’s research titled "The effect of ultrasound on the molecule structure and function of protein". He and Professor Swamy had a fruitful academic exchange, reaching preliminary collaboration intentions in several research areas.

This lecture was highly informative and inspiring, helping faculty and students gain a comprehensive understanding of the theoretical foundations and practical applications of various physical heating technologies in food processing. It broadened research perspectives and deepened scientific thinking. The event not only promoted academic exchange and cooperation between Chinese and Canadian universities but also enhanced the international influence of the School of Food and Biological Engineering, injecting new momentum into the school’s disciplinary development and internationalization.