Lecture Announcement

Speaker:  Beiwei Zhu

Academician of Chinese Academy of Engineering, Professor, Dalian Polytechnic University, China

Title: AI Reconstructs the Food Ecosystem - The Technological Leap of Food Industry 4.0 Empowering Intelligent Home Cooking Agents

Time: April 28th, 2026, 9:00 a.m.

Venue: Room 506, Wenhua Building.

Introduction: Academician Beiwei Zhu is a distinguished food scientist and a leading figure in marine food processing and functional food research in China. Elected as a member of the Chinese Academy of Engineering in 2013, she currently serves as Director of the National Engineering Research Center for Marine Food and Director of the National Key Laboratory for Marine Food Processing and Safety Control at Dalian Polytechnic University. Her pioneering work has fundamentally advanced the deep-processing technologies of aquatic products, particularly in the areas of sea cucumber enzymatic hydrolysis, bivalve high-value utilization, and Antarctic krill oil extraction.

Over the past four decades, Academician Zhu has led more than 40 national-level research projects, including those under China’s 973, 863, and Key R&D Programs. Her breakthrough in elucidating the self-digestion mechanism of sea cucumber (1994–2005) enabled the first industrial-scale production of ready-to-eat sea cucumber products, transforming a low-value resource into a high-value health food. She also pioneered the thermal processing technologies for shellfish, significantly enhancing their nutritional retention and shelf life, and developed China’s first nationally approved Antarctic krill oil product, breaking international monopolies in functional lipid production.

She has authored 11 academic monographs, including Research on Processing Theory and Technology of Marine Delicacies, and published over 200 peer-reviewed papers. Her team holds more than 100 domestic and international patents. Her innovations have been widely adopted by enterprises such as Liaoyu, Zhangzidao, and Tongrentang, generating over RMB 100 billion in economic value.

Academician Zhu is Chair of the Food Science and Engineering Discipline Group of the State Council Degree Committee, Vice President of the Chinese Society of Food Science and Technology, and a Standing Committee Member of the China Association for Science and Technology. She has received the State Technical Invention Award (2005), two State Science and Technology Progress Awards (2010, 2018), the Ho Leung Ho Lee Prize (2008), and the 2022 Liaoning Provincial Science and Technology Grand Prize. Recognized as a National Outstanding Professional, National May 1 Labor Medalist, and 2026 “Most Beautiful Women Striver,” she continues to shape the future of China’s blue food economy through education, innovation, and industry collaboration. 

All teachers and students are welcome!

(School of Food Science and Engineering)