To promote exchanges and cooperation in the field of grain science, 2023 International Symposium on Grain Science and Technology was held by Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (IFST, CAAS) on July 14th, 2023. The conference was attended by over 50 experts, scholars, and business representatives from Australia, Germany, the Netherlands, and China. The cumulative online attendance reached nearly 11,000 individuals, which holds great significance in accelerating the high-quality development of the global grain industry.

Prof. Qian Yu, Deputy Director of the International Cooperation Bureau of the Chinese Academy of Agricultural Sciences, and Prof. Wang Fengzhong, Director of the Processing Institute warmly welcomed all the paticipants. Prof. Guo Boli, Chief scientist of the Innovation Team for Grain Processing and Quality Control host the meeting.

Prof. Wang Fengzhong shared the innovative work of the IFST in grain processing and grain loss reduction, emphasizing the need for strengthened cooperation and innovation in the field of grain processing to enhance the high-quality development of the grain industry. Prof. Qian Yu acknowledged the IFST's innovative achievements in grain processing and quality control and expressed hope for deeper cooperation among participating experts to promote and contribute to global food security.

The conference featured renowned experts from various countries, including Professor Charles Brennan from the Royal Polytechnic University of Melbourne, Australia, Professor Katharina Scherf from the Karlsruhe Institute of Technology in Germany, Professor Tan Bin from the Academy of National Food and Strategic Reserves Administration, and Associate Professor Sushil Dhital from Monash University, etc. Reasonable solutions was discussed on the key challenges faced by grain reduction in cutting-edge research and industrial development, and reached a consensus through discussions from all participants. Experts shared researches on various aspects of whole grains and their components, such as polysaccharides, high amylose starch, polyphenols, and gliadin. Strategies on reducing grain loss, improving grain quality and efficiency, exploring the nutritional and health effects of dietary fiber, and the impact of gluten protein, high molecular weight glutenin subunits, etc. were also discussed. The progress of physical treatment, solid-state fermentation in moderate processing of grains, comprehensive treatment of by-products, and improving the taste of whole grain food were shared. Additionally, the conference explored key technologies and market development trends for prefabricated staple food processing from an industrial development perspective.