On December 24th, the "High-Quality Development Seminar on the Integration of Industry and Education for Kitchen Water Health" was held in Guangdong. The meeting explored the path of collaborative innovation among the "four chains" from the perspectives of technology, industry, education, and talent. Through in-depth cooperation between schools and enterprises, it aimed to solve the problem of disconnection between talent cultivation and industrial innovation, and inject new impetus into the standardization and high-quality development of China's kitchen water health industry. The development of an industry cannot do without talent, which is a key path to promoting industrial upgrading. Currently, the manufacturing industry is transforming towards "manufacturing + service". How the industry can move towards a new stage of high-quality and sustainable development is inseparable from the support of technological innovation and professional talent.
The participants at the meeting unanimously agreed that to promote the healthy and high-quality development of water usage in Chinese kitchens, it is necessary to gather the innovative forces of the industry, orienting towards the demands of new consumption markets both at home and abroad, and working together to develop more high-quality products that meet the needs. At the same time, it is necessary to strengthen the collaborative innovation between upstream and downstream industries in the value chain, so that "Made in China" can maintain continuous innovation capabilities and competitiveness in the global kitchen water usage health industry chain.
The experts attending the meeting discussed the innovative value of integrating industry and education in the high-quality development of kitchen water health, and proposed solutions to related scientific research needs. Wang Tao, the Party Branch Secretary and Vice Dean of the School of Industrial Design at Guangzhou Academy of Fine Arts, believes that as people's demand for health increases, especially with the change in consumption concepts among the younger generation, the demand for high-quality and high-appeal industrial products is even stronger. This also requires kitchen water health-related enterprises to strengthen the integration of creative design and industry-education, allowing scientific design and aesthetic standards to organically integrate in the new consumption field.
Zhang Shengsen, a professor and doctoral supervisor from the College of Materials and Chemical Engineering of South China Agricultural University, stated that the collaboration among the government, universities, and enterprises is the main direction. Enterprises and universities need to enhance cooperation in research to achieve mutual benefits. He hopes to strengthen communication and exchanges with upstream and downstream enterprises in the kitchen water health industry chain, and truly implement the cooperation between industry, academia, and research.
Zhang Chi, the deputy secretary-general of the Guangdong Provincial Primary Health Care Association, starting from the new policies and plans of the country, analyzed the development prospects of kitchen water usage in the big health industry. He believes that enterprises at all links of the industrial chain need to change their thinking, carry out cross-border innovation, and at the same time, strengthen cooperation with all sectors of society. Through publicity and education methods, they should enhance interaction with consumers and explore new models, new forms and new scenarios of healthy consumption, upgrading kitchen water usage from "safety" to "health".
Ouyang Tiandong, the general manager of Guangdong Oushunnuo Kitchen and Bathroom Sanitary Ware Co., Ltd., said: "In recent years, through school-enterprise cooperation, we have continuously increased investment in the category of kitchen drains. We have solved technical problems such as sterilization, anti-odor, self-cleaning, multi-functional interfaces, and the development of new materials. With new technologies and high-quality products, we have occupied the domestic and international markets, and have gradually strengthened the enterprise's standardization construction."
Wang Ping, the general manager of Shengsheng'er Electronic Technology Company in Shunde District, Foshan City, and Zhang Xiaobing, the general manager of Foshan Hengyuan Electronics Co., Ltd., successively introduced the experiences in the collaborative innovation of industry and education integration. They also raised urgent demands for research and talents regarding the healthy and high-quality development of kitchen water use. Cao Wenhui, the general manager of Zhongkejuming Artificial Intelligence Technology (Guangzhou) Co., Ltd., and Cao Jianjun, a senior lawyer, also presented their own viewpoints on the theme of industry and education integration for healthy kitchen water use.
The participants at the meeting unanimously agreed that to promote the healthy and high-quality development of water usage in Chinese kitchens, it is necessary to unite the innovative forces of the industry, orienting towards the demands of new consumption markets both at home and abroad, and work together to develop more high-quality products that meet the needs. At the same time, it is necessary to strengthen the collaborative innovation between upstream and downstream industries in the value chain to ensure that "Made in China" maintains continuous innovation capabilities and competitiveness in the global kitchen water usage health industry chain.
