Effective Construction of International Exchange and Cooperation Platform
The "Tea Chemistry and Health International Cooperation Joint Laboratory", which was applied for and approved by the State University of New Jersey, Colorado State University, and Marshall University in the United States in 2016, is running normally, and has played an important role in academic exchanges and cooperation, subject condensing, and talent training. At present, the cooperation projects on tea aroma substances and tea health effects are progressing smoothly, and 10 SCI papers have been published jointly.
In 2019, the "Tea Tree Biology and Quality Chemistry" team won the National Innovation and Intelligence Base ("111 Intelligence Base")
Extensive International Cooperation and Fruitful Achievements
The laboratory has five domestic professors (chair professors), and three are national outstanding youth winners. It also employs seven foreign visiting professors, including a high-end expert team of "Tea Plant Molecular Genetics and Evolutionary Genomics" led by Jeffrey, a member of the American Academy of Sciences. There are seven long-term researchers, and eight SCI papers have been published in cooperation with the laboratory, which has passed the university mid-term assessment. Two high-level papers have been published in cooperation with Professor Schwab of the Technical University of Munich, Germany.
Searching the laboratory name as the search term shows that there are 209 papers in cooperation with foreign research institutions, which account for accounted for 34.04%. Cooperative partners from 25 countries are conducting cooperation, such as the United States, Finland, Germany, South Korea, Brazil, Canada, etc.
Important International Academic Conferences
(1) International Conference
From October 17th to 20th, 2018, the laboratory successfully organized and hosted “The First Cocoa, Coffee and Tea International (Asia) Academic Conference" in Hefei. 41 experts and scholars from 20 countries including the United States, Germany, the United Kingdom, France, the Netherlands, Japan, South Korea, Russia, Turkey, Azerbaijan, Brazil, India, Sri Lanka, Thailand and more than 60 domestic units, a total of more than 530 representatives attended the conference, including more than 260 faculty and students from AAU engaged in research in related fields.
This conference set up one conference keynote report and three sub-venue reports, and conducted a total of 88 oral academic exchange reports, including six conference keynote reports, respectively by Professor C.S. Yang from Rutgers University, Professor Kakuda Takami of Fukuoka University, Japan, Professor Manuel A. Coimbra, University of Aveiro, Portugal, Professor Vincenzo Fogliano, Academician Zong-Mao Chen of Tea Research Institute of Chinese Academy of Agricultural Sciences, and Professor Xiao-Chun Wan, Director of the Laboratory, gave lectures. There were 82 sub-site reports, of which 23 were from abroad, and 18 from the laboratory.
During the conference, the State Key Laboratory also invited representatives of nine tea-producing countries along the “Belt and Road”, including Russia, Turkey, Azerbaijan, India, Sri Lanka, Malaysia, India, Thailand, and Bangladesh, to hold scientific and technological cooperation forums on scientific and technological cooperation. Russia's Flower and Subtropical Crops Research Institute, Azerbaijan's Caspian University signed a scientific and technological cooperation agreement, and India's Assam Agricultural University signed an agreement to jointly build a joint laboratory for tea germplasm resources and biology.
(2) Collaborative International Tea Academic Symposium
From August 19th to 23rd, 2018, the laboratory and the American Chemical Society jointly hosted the "Tea Chemistry, Flavor and Health Function Symposium" (referred to as the Tea Branch) in the 256th annual meeting in the United States, which became the current annual meeting. The only academic symposium on single crops under the China Agricultural and Food Chemistry Branch (ACS-AGFD).
The tea branch was initiated by Prof. Qi-Zhou He from Rutgers University, Prof. Xiao-Chun Wan, Prof. Zheng-Zhu Zhang, Dr. Da-Xiang Li, and Dr. Wang Yu from the University of Florida. Co-organized with the State Key Laboratory of Resource Utilization, Rutgers University, and the University of Florida. Among them, the chairman of the branch, Professor Qi-Tuo He of Rutgers University, is a chair professor of the International Cooperation Joint Laboratory of our school. He is a top expert in the field of international food flavor chemistry and a highly cited scientist in the field of global agriculture.
