我校举行功能食品与葡萄酒学院揭牌仪式来源：党政办公室      日期：2015年 11月 13日 09:27:13

11月 11日下午，我校功能食品与葡萄酒学院揭牌仪式在图书馆五楼第一报告厅隆重举行。中国工程院院士朱蓓薇、滨州医学院党委书记刘树琪、葡萄牙波尔图及杜罗河葡萄酒研究所研究员Paulo Fernandes de Barros应邀出席揭牌仪式，我校党政领导、各单位和各部门负责人、功能食品与葡萄酒学院部分师生参加了揭牌仪式。仪式由校长毕开顺主持。

校党委书记吴春福首先代表学校党政领导讲话。吴书记指出，党的十八届五中全会公报将“健康中国”作为国家战略写入了“十三五”规划，凸显了我国保障公众健康的坚定决心。我校功能食品与葡萄酒学院的成立标志着学校以药学为主线、多学科协调发展的办学体系更加丰富和完善，是顺应“十三五”国家战略和实现学校长远发展战略的重要举措。吴书记阐释了学校对新学院的定位，并对学院未来发展提出了三点希望：一是要高起点确立学院的发展目标，二是要积极培育学院鲜明的办学特色，三是要打造善做善成的学院领导班子。大健康理念深入人心。要顺势而为，抢抓机遇，积极推动学院全面快速发展。

中国酿酒大师、滨州医学院党委书记、我校客座教授刘树琪致辞，刘书记祝贺我校功能食品与葡萄酒学院的成立，并希望通过功能食品与葡萄酒学院进一步加强两校合作交流，互相借鉴，实现双方葡萄酒教学和科研工作又好又快的发展。

辽宁省攀登学者、我校功能食品与葡萄酒学院院长孙宝山代表新学院在会上表态，他表示，学院领导班子一定团结和带领全院师生，谨记学校的殷切希望，砥砺前行，不辱使命，努力将学院发展成为国内外有一定影响的食品学科人才培养基地和技术创新基地，为实现学校新一轮跨越式发展贡献力量。

毕开顺校长为朱蓓薇院士、Paulo Fernandes de Barros教授颁发了我校客座教授聘书。吴春福书记与到会嘉宾一起为功能食品与葡萄酒学院揭牌。

揭牌仪式后，朱蓓薇院士做了题为“我国食品工业和营养健康产业的创新发展”的报告。朱院士详细阐述了我国食品工业的发展、营养和健康产业的发展现状和营养产业的创新与发展，报告深入浅出，精彩纷呈，与会师生受益匪浅。

随后，Paulo Fernandes de Barros 教授做了题为“Wine Quality Control in

the globalised world”的报告。Paulo着重从葡萄酒的市场全球化、葡萄酒的生产和质量标准、葡萄酒的国际组织等方面，展现了葡萄酒产业发展的关键环节和重要流程。

The first School of Functional Food and Wine was founded in Shenyang Pharmaceutical University in China

The opening ceremony of the first School of Functional Food and Wine of Shenyang Pharmaceutical University (SYPHU) took place at the 1st lecture hall of the university in Shenyang, China, on November 11, 2015, which was hosted by Prof. Kaishun Bi, the president of the University.

Many famous scientists were invited to attend the opening ceremony of the new school, including Beiwei Zhu, academician of Chinese Academy of Engineering, Shuqi Liu, the party committee secretary of Binzhou Medical University, and Paulo Fernandes de Barros, vice-president of the sub-commission (methods and analysis) of commission II enology of OIV and wine expert of the Instituto dos Vinhos do Douro e do Porto of Portugal. The leaders from all the directions and departments of the university attended the opening ceremony, as well as many teachers and students of the new school.

Prof. Chunfu Wu, Secretary of Party Committee of SYPHU, spoke firstly on behalf of the university. Wu said that the founding of the new school was another improvement of “Focusing on Pharmacy with coordinated development of multidiscipline”, the education idea and teaching system of the university. Furthermore, it also coincided with the national strategy “Healthy China” which was written in "Thirteen Five" plan of China.

Professor Shuqi Liu, Secretary of Party Committee of of Binzhou Medical University, conveyed his congratulations on the founding of the School of Functional Food and Wine in Shenyang Pharmaceutical University, and expressed the wish of further collaboration between the two universities by the new school.

Baoshan Sun, Climbing scholars in Liaoning Province, Dean of the School of Functional Food and Wine, declared on the behalf of the new school that all the teachers and students will collaborate intensively under the leadership of the university, and make all efforts for cultivating talents in the area of the science and technologies of food and wine.

During the opening ceremony, Academician Beiwei Zhu and wine expert Paulo Fernandes de Barros were awarded as visiting professors of SYPHU and the president of the university granted the appointment letters to them. Then Academician Beiwei Zhu gave an excellent speech entitled “Innovation and development of China's food and nutrition industry” and Dr. Paulo Fernandes de Barros made a professional report with the title of “Wine Quality Control in the globalised world”.

Shenyang Pharmaceutical University, founded in 1931, is a famous public pharmaceutical university, actually with a staff of 1,155 and more than 12,000 students. It has excellent academic performance in the area of natural product research, which lays a good foundation for opening the related discipline of functional food. The university has established a long-term cooperation with National Institute for Agricultural and Veterinary Research (INIAV, I.P., Portugal) in the area of enology. It is expected that the founding of School of Functional Food

and Wine will further strengthen the scientific and technological cooperation between SYPHU and other research institutions in the area of Food and enology.