VB ThinkTank Announces Series Training on Research and Application of Foods for Special Medical Purpose (FSMP)

With the improvement of living standards and growing health awareness among the Chinese population, China has placed increasing emphasis on national nutritional health in recent years. The State Council has successively issued the “Outline of the Healthy China 2030 Plan” and the “National Nutrition Plan (2017–2030),” making significant strategic arrangements for public health and nutrition. National nutrition has become a major livelihood project in China, and the emergence and development of foods for special medical purposes (FSMP) have marked an important step forward in advancing the country’s national nutrition initiative.

Currently, foods for special medical purposes (FSMP) provide patients with scientifically validated nutritional formulations that work alongside pharmaceuticals to support disease treatment and accelerate the recovery of bodily functions. This innovation is playing an increasingly important role in the healthcare system. Meanwhile, the application of FSMP plays a significant role in improving patients' nutritional status, promoting recovery, shortening hospital stays, and reducing medical costs.

Even so, foods for special medical purposes (FSMP) remain in their infancy in China, with substantial room for growth from product R&D to market demand. To help stakeholders gain a comprehensive understanding of the key aspects of FSMP across R&D, clinical application, registration, and manufacturing, and to facilitate close dialogue with industry experts, VCBeat, in collaboration with the FSMP Professional Committee of the Beijing Food Society and the Beijing Dadao Liwei Food Science Research Institute, will jointly host a five-part online training series titled “Research and Application of Foods for Special Medical Purposes.” This initiative aims to address upstream supply chain challenges, offering industry professionals and the broader public fresh insights and perspectives on FSMP.

[Training on Research and Application of Foods for Special Medical Purposes] Five-Session Series

Event Period: May 6, 2022–May 20, 2022

[Opening Remarks] [Lecture 1: Clinical Applications of Foods for Special Medical Purposes]

Event Time:

May 6, 2022, 14:00–15:00

Guest Speaker:

Luo Yunbo, Chairman of the Beijing Food Association and Dean of the Beijing Dadao Liwei Food Science Research Institute

Deputy Director, Department of Comprehensive Oncology, National Cancer Center/Cancer Hospital, Chinese Academy of Medical Sciences: Cong Minghua

Event Format:

Online Live Stream - Tencent Meeting (Add Assistant to Join Group Chat + Register for Course)

Luo Yunbo

Professor at the College of Food Science and Nutritional Engineering, China Agricultural University; Director of the Center for Special Foods Research; Doctoral Supervisor. He also serves as the Dean of the Beijing Dadao Liwei Academy of Food Sciences. His research primarily focuses on food biotechnology, food processing, food quality and safety, the design of reforms for China’s national food safety regulatory mechanisms, and special foods. His research achievements have garnered significant influence both domestically and internationally. To date, he has published over 100 papers indexed by SCI and authored three monographs. He was elected as an Academician of the International Academy of Food Science and Technology (IAFoST) and has received numerous honors, including the State Council Government Special Allowance, the National Science Fund for Distinguished Young Scholars, the title of National Outstanding Scientific and Technological Worker, and the award for Supervisor of One of the Top 100 Excellent Doctoral Dissertations in China.

Cong Minghua

M.D., Associate Chief Physician. Specializes in comprehensive supportive care for mid-to-late stage tumors and tumor nutrition. Serves as Deputy Secretary-General of the Chinese Society for Parenteral and Enteral Nutrition (CSPEN), Head of the Tumor Nutrition Group under the Special Medical Purpose Food Professional Committee of the China Nutrition and Health Food Association, Vice Chairman of the Nutrition Department of the Wu Jieping Medical Foundation, and holds academic positions in the China Anti-Cancer Association and CSCO, among others. As a member of the expert panel, contributed to the formulation of national industry standards including Dietary Guidelines for Patients with Malignant Tumors and Subjective Global Nutritional Assessment for Cancer Patients, as well as the Chinese Guidelines for Cancer Nutrition, Expert Consensus on Nutritional Therapy for Patients with Malignant Tumors Undergoing Radiotherapy, and Expert Consensus on Nutritional Management for Patients with Malignant Tumors in the Rehabilitation Phase.

Liu Aidong

Researcher, Ph.D. Currently serves as the Director of the First Division of Applied Nutrition at the China National Center for Food Safety Risk Assessment, and as the Leader of the Applied Nutrition Team under the “High-Level Talent Project.” Concurrently serves as a Member of the Expert Committee of the Second National Food Safety Standard Review Committee, and as a Member of the Nutrition Standards Professional Committee of the Eighth National Health Commission Standard Committee. Primary research areas include the development and revision of national food safety standards for nutrition and special dietary foods, key technologies and applied methodologies for food safety risk assessment, and surveys on population-level food consumption. Has led or participated in the formulation or revision of more than 10 national food safety standards, including those for the use of food nutrient fortifiers, foods for special medical purposes, and infant formula. Oversees the implementation of the “Survey on Food Consumption among Chinese Residents,” covering 20 provinces.

Che Huilian

Ph.D. in Nutrition and Food Hygiene, Professor at China Agricultural University, Doctoral Supervisor.

Executive Deputy Director, Special Food Research Center, China Agricultural University.

Deputy Director, Agro-product Quality Supervision, Inspection and Testing Center (Beijing), Ministry of Agriculture and Rural Affairs

Since 2005, dedicated to research in nutrition and food safety, food allergies, and other fields, achieving a number of leading-edge research outcomes; extensive work has also been carried out in the research and development, evaluation, and consultation of health foods and special dietary foods.

Liu Yu

Currently serving as Deputy General Manager of Heilongjiang Laoli Technology Co., Ltd., and as a Committee Member of the Special Medical Purpose Food and Bioactive Peptide Alliance under the National Productivity Promotion Center. Professionally engaged in process design, equipment manufacturing, production and processing, product inspection, quality management system certification, and food production license system review and certification for special medical purpose foods, bioactive peptides, dairy products, and health supplements.

Ding Fengjuan

Master’s degree holder from the School of Food Science and Technology, Dalian Polytechnic University; currently serves as Director of the Regulatory Affairs Department at Beijing Merison Pharmaceutical Technology Co., Ltd.; Secretary-General of the Special Medical Purpose Food Professional Committee of the Beijing Food Society; Regulatory Expert at the Beijing Dadao Liwei Food Science Research Institute; Member of the Chinese Nutrition Society.

Participated in the drafting of multiple group standards. With over a decade of experience in the food industry, possesses extensive expertise in R&D for various food products, registration of health foods and foods for special medical purposes (FSMP), as well as market operations, and is well-versed in relevant laws and regulations.

The Special Medical Purpose Food Professional Committee of the Beijing Food Science Society is a multidisciplinary team of experts spanning from basic research to clinical application. The Committee focuses on academic exchange, technical support, consulting services, talent development, standard setting, education and training, and the integration of industry, academia, and research. We will provide effective, safe, and standardized guidance in areas including basic research, formula design, research and development, production, quality testing, clinical trials, registration and filing, and distribution and application of special medical purpose foods, thereby facilitating the development of the special medical purpose food industry.

Beijing Dadao Liwei Food Science Research Institute, established in December 2021, is located in the Jinzhan International Cooperation Service Area of the Beijing Free Trade Zone. Led by renowned top-tier experts in the industry, the institute covers disciplines including academia, systems engineering, clinical practice, and quality control. It collaborates closely with food science colleges at multiple universities and leverages the expertise of dozens of authoritative technical consultants to continuously conduct precise research and development on foods for special medical purposes (FSMP) and health supplements.

We are a research institute focused on R&D services and guidance, with customer needs as our core focus, innovation as our driving force, and special food research as our central business. Leveraging our robust resources, we provide comprehensive, professional, and full-spectrum solutions and technical support for needs such as food formulation and process research, technical training, registration consulting, clinical studies, and system development.

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