New Chapter in Industry-Education Integration: Guandong Yuangong Food Co., Ltd. and Department of Food and Drug Engineering Hold Cooperation Talks

On 2026/1/15, Chen Yuanheng, Chairman of Heilongjiang Guandong Original Tribute Food Co., Ltd., and Na Hongda, Manager, visited the Department of Food and Drug Engineering to discuss school-enterprise cooperation. Wang Hongyu, Party Secretary of the department, Li Xiaohong, Department Director, and several key faculty members attended the event.

At the start of the meeting, Party Secretary Wang Hongyu expressed sincere gratitude to Guandong Yuangong Food Co., Ltd. for its long-standing support in talent development and student internships and employment. He highlighted the successful collaboration between both parties in practical training and job placement. Graduates from the Food and Drug Engineering Department who joined the company have grown into key technical staff thanks to their solid professional skills and strong work ethic, effectively aligning the school's talent cultivation with the enterprise's staffing needs. Secretary Wang emphasized that this seamless "internship-to-employment" pathway exemplifies deep integration and collaborative education between industry and academia, and he expressed hope to further expand the breadth and depth of future cooperation.

Director Li Xiaohui reviewed and summarized the research collaboration achievements between both parties. She emphasized that industry-university cooperation is a key pathway for advancing program development and serving local industrial growth. She expressed her expectation to deepen the substance of this partnership and expand its scope through today's exchange.

Discussions focused on the comprehensive utilization of byproducts from frozen pumpkin processing. The university-enterprise team conducted in-depth exchanges on technical feasibility, product development directions, and nutritional value enhancement regarding byproducts such as pumpkin peels, seeds, and pulp generated during production. Both parties reached a consensus to collaborate on technology R&D and promote high-value utilization of these byproducts.

Meanwhile, the enterprise expressed interest in applying sugarcane polyphenols—a new food ingredient—to functional food development. Both parties conducted a feasibility analysis and preliminarily agreed to collaborate on developing functional foods centered on sugarcane polyphenols, targeting antioxidant and health-regulating benefits. They also committed to advancing specific technical roadmaps and preparing project applications in subsequent phases.

This exchange not only strengthened our existing collaboration but also established new consensus on two key areas: deep processing of agricultural products and functional food R&D. Moving forward, our department will continue to advance the deep integration of industry, academia, and research, actively expand school-enterprise partnership resources, and jointly drive innovation and upgrade in the regional food industry.