2024年6月13日下午，国际学院全英语教师俱乐部举办了主题为Food As Medicine -Sustainable Agriceuticals to Solve Complex Global Problems的讲座，主讲人为新加坡国立大学食品科学与技术系教授、新加坡国立大学（苏州）研究所（NUSRI）高级首席研究员黄德建博士。讲座在石牌校区第二文科楼三楼会议室举行，由暨南大学国际学院院长汪勇教授主持。国际学院师生共计50余人通过线下方式参加了讲座。
黄德建教授正在介绍
讲座中，黄德建教授首先提出了一个问题：到2050年，如何养活100亿人？针对这个问题，黄教授细致地介绍了他正进行的研究，如何将食品副产品转化为功能性主食，并从农副产品中回收食品生物活性成分，正是研究课题之一。例如，通过转化，废谷物可以变废为宝，变成富含蛋白质和纤维主食，如面条、大米和面包。不仅如此，实验中提取出的黄酮类化合物和树脂苷可以作为营养成分，用于减肥和控制高血糖。最后，黄教授分享了将臭豆中原本有毒的臭豆酸转化为具有抗炎活性有机硫化物的研究成果。
黄德建教授与现场观众互动
在互动环节，现场师生积极提问，黄德建教授与他们深入探讨交流，一一解答了提问。随后，汪勇院长为黄德建教授送上了一幅精美粤绣。最后，黄德建教授表示，感谢国际学院全英语授课教师俱乐部邀请，期待之后能与暨南大学师生再次交流。
合影
黄德建简介
黄德建博士是新加坡国立大学食品科学与技术系教授，新加坡国立大学（苏州）研究所（NUSRI）高级首席研究员。于1999年在美国印第安纳大学布卢明顿分校获得博士学位（辅修无机化学，有机化学）。之后，在美国麻省理工学院进行两年的博士后研究（1999-2001）。随后，黄德建博士被聘为Brunswick实验室的主任研究员，并开始食品科学的研究。2004年，加入新加坡国立大学，并工作至今。在新期间，黄德建教授研究团队在分子荧光探针设计、合成和分析应用、水果、蔬菜和中草药中生物活性成分鉴定、抗高血糖和减肥功能食品功能、高通量筛选方法设计和应用以及人造肉和3D生物打印领域取得了世界领先成就。
In the afternoon of 13 June 2024, Association of Lecturing in English of the International School held a lecture with the topic “Food As Medicine-Sustainable Agriceuticals to Solve Complex Global Problems”. The speaker was Dr. Dejian Huang, Professor from the Department of Food Science and Technology of the National University of Singapore (NUS) and Senior Principal Researcher of the Institute of the National University of Singapore (Suzhou) (NUSRI). The lecture was held in the conference room on the third floor of the Second Social Science Building, Shipai Campus, and was hosted by Professor Wang Yong, Dean of the International School, Jinan University. More than 50 faculty members and students from the International School attended the lecture.
In the lecture, Prof. Huang Dejian first raised a question: how to feed 10 billion people by 2050？In response to this question, he meticulously introduced his ongoing research on how to transform food by-products into functional staple foods and recover food bioactive ingredients from agricultural by-products, which is precisely one of the research topic. For example, through conversion, waste grains can be turned into protein and fibre-rich staple foods such as noodles, rice and bread. Not only that, the flavonoids and resin glycosides extracted in the experiment can be used as nutrients for weight loss and high blood sugar control. Finally, Prof. Huang shared the research result of converting the otherwise toxic stinky bean acid in stinky beans into organic sulphides with anti-inflammatory activity.
During the interactive session, faculty members and students actively asked questions, and Prof. Huang Dejian discussed and exchanged ideas with them answering questions one by one. Afterwards, Prof. Wang Yong presented Prof. Huang Dejian with a piece of Cantonese embroidery. At the end, Prof. Huang Dejian expressed his gratitude to the invitation of the Association of Lecturing in English of the International School, and looked forward to communicating with the teachers and students of Jinan University again in the future.
（图文 /吴悦、编辑/潘辰安 雷子桐、初审 /蒙晨、复审 /赖凯声、终审 /汪勇）
