On July 30, 2025, Professor Maurizio Battino, a renowned food scientist from the Department of Biochemistry, School of Medicine, Marche Polytechnic University (Italy), was invited to deliver an academic lecture titled “Bioactive Compounds, Adipocytes and Obesity: New Frontiers in Research” at the Wenhua Building. Faculty members and student representatives from the School of Food and Biological Engineering attended the event.

Professor Battino is a leading scholar in the field of food biochemistry and nutritional science, with over 30 years of research experience. His main research interests include bioenergetics, food science, and the functional mechanisms of natural antioxidants. In his lecture, Professor Battino elaborated on the potential regulatory roles of bioactive compounds in obesity and related diseases. He emphasized that fundamental research in nutrition is a long-term and challenging endeavor, one of whose key objectives is to provide solid scientific evidence for clinical disease treatment. Professor Battino pointed out that complex diseases such as obesity and obesity-related cancers require not only pharmacological interventions but also innovative dietary strategies to improve patients’ quality of life and extend longevity. He presented his team’s recent findings on the effects of bioactive compounds on the differentiation of adipocytes—a process involving the transformation of preadipocytes into mature fat cells—which provides important insights into the molecular basis of obesity. He also shared new research progress on the interactions between adipokines released by adipose tissue and tumor cells, and discussed the potential applications of certain bioactive compounds in regulating metabolism and preventing obesity-related diseases.

The lecture, rich in content and cutting-edge in perspective, integrated concepts from biochemistry, nutrition, and clinical research, offering teachers and students a comprehensive understanding of the latest developments and scientific significance of bioactive compound research. After the lecture, Professor Battino engaged in lively discussions with faculty and students on topics such as experimental model construction, functional food research, and international scientific collaboration. This event not only broadened participants’ academic horizons but also laid a solid foundation for future cooperation in the fields of nutrition, health, and functional food research. (School of Food and Biological Engineering)