（1）
These days, the matter of Moutai chief engineer Wang Li being recommended as a candidate for academician of the Chinese Academy of Engineering is making a lot of noise on the Internet.
In the minds of many people, academician is the highest academic title in science and technology, which is the lifelong honor that many scientists dream of.
A winemaker, even if the process technology is strong, in the final analysis, it is only winemaking, and the high-end technology is 18,000 miles away, perhaps even scientists can not be called, how can he go to the selection of academicians?
Therefore, many netizens believe that Wang Li, chief engineer of Moutai who is recommended as an academician candidate, may have black-box operations.
Chief engineer of Moutai: Wang Li
This kind of thinking can actually be understood, after all, in the public consciousness, scientists should be like Newton, Einstein, Hawking, Yang Zhenning, Qian Xuesen and other gods who have advanced achievements in natural science and promote human scientific and technological progress.
However, there is a misconception that the professional background of scientists is actually diverse, and not only related to physics, astronomy, medicine, and materials.
Everyone seems to have only seen "liquor", but forget that liquor actually belongs to food, many well-known universities have food majors, and according to the discipline classification of the State Science and Technology Bureau, food science and engineering is a first-class discipline, and mathematics, physics, biology, astronomy, chemical engineering and other basic disciplines belong to the same status.
The food major is a discipline that studies the nutrition and health of food, process design and social production, food processing, storage and food safety and hygiene, and the learning directions include food processing, storage and transportation, food nutrition safety and testing, food engineering design and research and development, food quality management and supervision, food enterprise management and management and other fields.
My alma mater also happens to have a food major, and its strength is still among the top ten in the country, with "first-level doctoral degree authorization points". Moreover, world-renowned universities such as the Massachusetts Institute of Technology in the United States, Cornell University, the University of Cambridge in the United Kingdom and the University of Tokyo in Japan all have departments of food science.
The expansion of the world's population has brought about an intensifying food crisis, and at the same time, people have gradually deepened their attention to food nutrition and hygiene, food professions have become more and more important, and related research has received more and more attention and support from all aspects of society.
In 2019, Nature, one of the most reputable scientific journals in the world's academic community, launched a new sub-journal, Nature Food, which receives articles from the natural, applied and social sciences of food production, processing, distribution and consumption, providing researchers and policymakers with extensive evidence and expert discourse on optimizing and protecting future food systems.
Nature Food
This should be an exciting news for researchers in the food industry, because future scientific research articles finally have the opportunity to be published to top journals with ultra-high impact factors, and they can finally hold up "Nature Food" and say with a sigh of relief that researchers in the food industry are also scientists!
（2）
According to the data, the food industry dominates the world's industrial hegemony with a turnover of more than 2 trillion US dollars, surpassing other tall industries such as automobiles, aviation, and information. Therefore, this industry has a large number of practitioners, which of course includes many scientific researchers.
So what are these food circle researchers doing? Here are the academicians of the Academy of Engineering who are very representative of different fields in the food industry under the science of science!
Academician Pang Guofang
Pang Guofang
Elected in 2007, he is an academician of the Chinese Academy of Engineering, an expert in food science testing technology, who has worked in the front line of national inspection and quarantine for a long time, is committed to the research of the theory and practice of food science detection technology, and has done a lot of pioneering research in the field of trace analysis technology of pesticide and veterinary drug residues.
How to detect the residual amount of a veterinary drug in broiler chickens? How to quickly detect more than 60 pesticide residues in rice, including a variety of pyrethroid pesticides? How to extract hundreds of pesticide residues in purified tea? And other technical problems are the daily work of Academician Pang.
In his lifetime, he has researched more than 1,000 kinds of high-throughput sample preparation and detection technology of agricultural and veterinary drugs commonly used in the world, which have been widely used at home and abroad, and have made outstanding contributions to the progress of food science and technology.
Academician Sun Baoguo
Sun Baoguo
In 2009, he was elected as an academician of the Chinese Academy of Engineering, an expert in spices and food additives, mainly focusing on the research of meat flavor flavor and meat flavor essence, and successfully developed the natural grade meat flavor manufacturing technology with livestock and poultry meat and bone as the main raw materials, laying the technical foundation for the manufacture of meat flavor in China.
The important incense raw materials 2-methyl-3-mercaptofuran and 2-methyl-3-furan disulfide and natural grade meat flavor production technology developed by it won the second prize of the National Science and Technology Progress Award in 1999 and 2000 respectively; in 2005, it won the second prize of the National Technological Invention Award for the development of important sulfur-containing food flavors.
Academician Zhu Beiwei
Zhu Beiwei
Elected as an academician of the Chinese Academy of Engineering in 2013, he has long been committed to the basic theory and application research of deep processing of water and agricultural products, involving aquatic products such as sea cucumbers, oysters, abalone and agricultural products such as soybeans and apples, and has made a series of innovative achievements in marine food deep processing technology.
Everyone's daily life is familiar with the "grain orange suspension fruit drink", "polypeptide nutrition soy milk", "sea cucumber peptide", "instant sea cucumber" are all developed under the auspices of Academician Zhu, but also developed abalone, Ezo scallops and other series of shellfish hot processing food, the establishment of shellfish hot processing food texture control, low temperature vacuum penetration seasoning and stage sterilization of new technologies.
With the research and industrialization of key technologies of sea cucumber autolysis technology and shellfish deep processing, it won the second prize of the National Technological Invention Award and the second prize of the National Science and Technology Progress Award.
At present, as the first inventor, he has been granted more than 30 patents, and a number of research achievements have been industrialized, creating direct economic benefits of more than 3 billion yuan.
（3）
The above is the work of some scientists in the food industry, although there is no mystery of life chemistry, nor the profoundness of physics and astronomy, but it brings a rich experience and health protection to everyone's dietary life.
Perhaps because everyone is inseparable from food every day and looks up every day, food science has slowly become a habitual and dispensable thing in the eyes of the public.
But if we lack the detection theory and application technology of these foods in our lives, how can we ensure the safety of food on the dinner table? If there are no scientists to study the processing and storage of food, how can we enjoy a variety of rich and delicious foods?
Needless to say, food research doesn't look as tall as rockets, satellites, and spaceships, but it shouldn't be taken for granted that it has no technical content.
And the winemaking itself does involve process design, processing and storage and food safety, from this point of view, Food professional, To fermentation and light industry biotechnology as the research direction of Moutai Chief Engineer Wang Li can not be blamed to be recommended as an academician candidate (under the premise that she has sufficient strength).
Academician Chen Jian
Because in the field of fermentation technology, there was also a researcher who was elected as an academician of the Chinese Academy of Engineering in 2017, he is Professor Chen Jian, and his main scientific research contributions include fermentation process optimization and control, enzyme technology and food biotechnology.
Therefore, judging from previous cases, Wang Li's recommendation as an academician candidate is actually traceable, but whether she has the strength to be elected is another matter.
So, what exactly has she done? What are your technical contributions? Is it enough to prove that she is capable of being elected to the academy?
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