Prof. Haizhou Wu, Principal Investigator of AI-Meat Lab at Huazhong Agricultural University and Editor of Food Chemistry, attended the 4th Food Chemistry Conference: Reshaping Global Food Systems, held from October 14 to 16, 2025, in Glasgow, Scotland, UK.
Organized by Elsevier, the conference brought together international researchers, industry experts, and journal editors to discuss emerging developments in food chemistry, sustainable food processing, food analysis, bioactive compounds, intelligent packaging, and the application of artificial intelligence and digital technologies in food science.
During the conference, Prof. Wu participated in the editorial meeting, contributed to poster evaluation, and presented a research poster showcasing his team’s work. He also took part in a speed review session, providing feedback on research abstracts and ideas.
On October 16, Prof. Wu served as Session Co-Chair for Session 7: Green and Rapid Analytical Methods in Food Chemistry, helping facilitate academic discussions on emerging analytical technologies in food research.
The conference provided a valuable platform for Prof. Wu to exchange ideas with international scholars, strengthen academic connections, and explore opportunities for future collaboration. His participation also reinforced AI-Meat Lab’s commitment to integrating food science, meat science, and artificial intelligence to address emerging challenges in food quality, safety, and sustainability.
Through active engagement in international academic conferences and editorial service, AI-Meat Lab continues to strengthen its international connections and contribute to the advancement of interdisciplinary food science.
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