Shanghai Jiao Tong University(SJTU) promotes the synthetic biology innovation via fishmaw collagen as new material
- The PRC China government's "Healthy China 2030" outline released in 2016 stated the importance of a healthy diet. The SJTU fishmaw new material team innovates fishmaw collagen as new materials for blowout demand of future food.
- In November 2020, the PRC CHINA Development and Reform Commission of the State Council issued the "Support Implementation Program of Scientific and Technological Achievements Transformation of Shanghai Jiao Tong University" to implement for two years technology transfer innovation. Fishmaw collagen has become a new technology transfer demonstration result in the future food (synthetic biology) new material field.
- In the post epidemic era, the China-Vietnam Youth Experimental Team has cooperated closely to promote regional joint experiment and test, which has promoted the upgrade of food science and technology and will help to strengthen food innovation and food safety for both country-side market.
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On February 16th, 2023, a special topic seminar focused on a new type of collagen protein materials was held at the Shanghai Jiao Tong University Science Park(Minhang Park). This seminar especially invited experts in relevant industry associations such as Ma Zengjun, President of China Agricultural Wholesale Market Association, Huang Yu, Secretary of Edible Bird's Nest Market Committee of China Agricultural Wholesale Markets Association, and experts in the field of biotechnology such as Professor Fang Yapeng, the deputy director of Shanghai Jiao Tong University School of Agriculture and Biology, who is also in the charge of Lab of Food Colloids Science, Guo Chao, the deputy General Manager of Minhang National University Science Park of Shanghai Jiao Tong University, Zhu Junfu, the head of the Preparatory Group of Hubei Province Freshwater Fish Gelatin Industrialization Technology Transfer, whose general consultant is Zhou Bing, Deng Gongduan, the founder of Manling Catering Group, Wang Mang, the founder of Lao Guang Catering Group, Zhu Yang & Pan Jie, the founder of Sanman of Water Fish Gelatin New Materials Group, to explore the application scenarios of gelatin expansion in healthy foods, functional foods and biomimetic medical materials, and to promote the rapid development of the gelatin new materials industry.
At the technical level, Professor Fang Yapeng's team discussed the cost characterization of fish gelatin made from imported raw materials from Vietnam such as PANGASIUS HYPOPHTHALMUS. The protein proportion of fish gelatin raw materials dried in the sun is more than 80%, the fat proportion is less than 1.2%, and the content of various heavy metals is far lower than the Chinese National Standard Limitation(GB2762-2017). The high temperature stability of fish gelatin was preliminarily used in fish gelatin raw materials with 4 times water absorbing, which can achieve the protein content and nutrient reference value of 44% under high temperature processing process, which is far higher than the high protein food standard, providing a new idea for fish gelatin technology in the future food material. This will help to explore new fish gelatin high protein food series such as stable fish gelatin porridge, fish gelatin wonton, and fish gelatin jam products scenarios. In the optimization of the current high sodium diet of the elderly, the new selection of specific high protein food for Sub-health population, and the new expansion of fish gelatin consumer products (such as the "Boneless Pepper Phoenix Claw" made from fish gelatin, "Konjac Series Food" and so on). All experts at the meeting agreed that the continuous optimization and upgrading of fish gelatin high temperature stability technology will open up a new market of fish gelatin pickles, the market scale is expected to reach an initial growth value of 3 billion RMB, driving local employment and high precision equipment manufacturing.
Ma Zengjun and the attending food industry experts all agree that Hubei Province, as the largest freshwater fish farming province in PRC China, the establishment of the Freshwater Fish Gel Industrialization Technology Transfer Preparation Group has the chance to make use of Hubei's resources of freshwater fish gel and develop a series of products to drive the vigorous development of the fish gel industry, pushing fish gel to become a mass consumer product. The Fish Gel Testing Technology Center for Young Civilians from China and Vietnam provides a guarantee for the success rate of trans-regional testing and commissioning, increasing the success rate of the new industrial technology transfer test links.
The related school-enterprise achievement transformation and cooperation situation was shared by Guochao. Shanghai Jiao Tong University Science Park fully played the function of technology achievements transformation, promoted production-learning-research cooperation in the Yangtze River Delta region, provided the school-enterprise docking platform for the core technology breakthrough of the park enterprises, and promoted the full-field technological upgrading and development of the fish gelatin industry.
