At the invitation of the School of Food and Biological Engineering at Jiangsu University, Professor Liangli Yu from the Department of Nutrition and Food Science at the University of Maryland (USA) delivered an academic lecture titled “Science-based nutraceutical and functional food development” at the First Lecture Hall of the Conference Center on May 26, 2025. Vice president Xiaobo Zou of Jiangsu University, Dr. Boyan Gao from Shanghai Jiao Tong University School of Agriculture and Biology, and approximately 150 faculty members, graduate students and international students attended the event. The lecture was chaired by Associate dean Jiyong Shi of the School of Food and Biological Engineering.

Professor Yu first systematically explained the fundamental concepts of nutraceutical and functional foods, analyzing their significance from the perspectives of human health needs and rural development strategies. She then highlighted the applications of multidisciplinary research in building a sustainable, safe, and healthy food system, sharing cutting-edge research findings and practical case studies. The lecture was well-structured, combining theoretical depth with practical relevance, and received enthusiastic responses from the audience. During the Q&A session, Professor Yu engaged in in-depth discussions with faculty and students on topics such as functional food development, food safety, and nutritional health, fostering a vibrant academic atmosphere.

This lecture has made a positive impact on the development of Food Science and Engineering at our school. It not only deepened participants' understanding of the crucial role of health foods in human nutrition but also broadened their research perspectives. Furthermore, this high-level academic exchange has significantly contributed to the internationalization of our discipline and enhanced the academic influence of the School. (School of Food and Biological Engineering)