On the afternoon of June 30th, over 40 teachers and students from the 2022 grade of the College of Biosystems Engineering and Food Science at Zhejiang University arrived at Shanghai Triowin Intelligent Equipment Co., LTD. This visit continues the tradition of collaborative innovation between schools and enterprises that began in 2015. In the meeting room, both sides reviewed the years of cooperation and discussed the integrated development of industry, academia and research. Between the pilot experimental platform and the intelligent equipment workshop, teachers and students explored the engineering code of the "last mile of technology industrialization" on the spot.

01. Cooperation History:

Promote the coordinated development of industry, academia and research

Looking back on the past cooperation, Wodi and Zhejiang University have been working together for more than ten years.

● Single machine procurement:

Since 2015, Zhejiang University has successively purchased a large number of pilot-scale equipment for food biotechnology experiments from Wodi and Ebedi (such as carbonated beverage machines, film equipment, centrifuges, homogenizers, tablet presses, rising film concentration evaporators, ice cream equipment, etc.), providing advanced equipment support for teaching and research.

● Joint research on technology

In 2017, Zhejiang University and our company jointly applied for the sterilization equipment under the National Key Research and Development Program of the Ministry of Science and Technology during the 13th Five-Year Plan period. As a result, the leading experimental DSI steam injection sterilization machine in China was born.

● Co-cultivation of talents

Since 2019, teachers and students from Zhejiang University have embarked on an internship trip to visit Wodi. Now, the university and the enterprise are joining hands to enter a new era. These successive cooperation nodes have connected the implementation of equipment and technological breakthroughs, serving as a vivid footnote to the integration of industry, academia and research.

02. Academic Background:

Backed by a powerful platform

The strength of relevant disciplines at Zhejiang University provides a solid backing for school-enterprise cooperation. The university's Food Science and Engineering discipline ranked third globally in the 2024 Shanghairanking's Global Ranking of Academic Subjects, demonstrating its international academic competitiveness. The discipline of agricultural engineering received an A+ rating in the fourth round of discipline evaluation by the Ministry of Education and was listed as a "Double First-Class" construction discipline of the country. Its comprehensive strength leads the nation. The College of Biosystems Engineering and Food Science under the college has also established multi-level research platforms, including national and local joint engineering laboratories, key laboratories of the Ministry of Agriculture and Rural Affairs, provincial key laboratories, etc. The training system is mature and the innovation resources are abundant. By leveraging these advantages, Wodi can attract outstanding academic and research resources from Zhejiang University, and the two sides can form a positive interaction in product research and development, technological breakthroughs, and the transformation of achievements.

03. On-site Visit

The integration of technology and teaching

On the day of the visit, after a lively technical exchange in the meeting room, the teachers and students successively visited the exhibition hall, production workshop and cultural and sports center of Wodi. In the exhibition hall, cutting-edge products such as micro UHT ultra-high temperature instantaneous sterilization equipment, micro membrane separation systems, and intelligent homogenizers are on display, demonstrating the intelligent trend of food bioengineering equipment.

Entering the production workshop, from the automatic and precise laser cutting and blanching of imported equipment to the simulation of FAT testing, the entire production process from raw materials to finished products by equipment left the teachers and students in constant amazement.

The students listened attentively to the explanation and discussed how professional techniques can serve food safety and nutritional health. At the end of the visit, in the spacious and bright environment of the cultural and sports center, teachers and students of the school engaged in free exchanges with representatives of enterprises, deeply experiencing the charm of collaborative innovation among industry, academia and research.

A few male students were doing the math in front of the rising film evaporator: "The instructor said in class that the triple-effect evaporation saves steam. I only found out today that it saves so much!" The record book of the college laboratory bench shows that when processing mango juice, the traditional equipment that burns steam is much more efficient than this equipment that uses secondary steam for reheating, which saves water and steam. The sweaty shirt stuck to the back, but the numbers on the calculator exuded a refreshing vibe.

On-site visit and classroom communication