Established in April 2017, the Food Science and Processing Research Center, Shenzhen University, is headed by Professor Wu Qi, a member of Chinese Academy of Sciences. The center carries out studies on scientific questions relevant to macromolecules in food science and processing and focuses on separation, purification and processing of vegetable protein, starch and cellulose, and devotes to new product, new technology and new process as well as industrialization of academic research achievements, by integrating production, education and research. Its long-term goal is to create a new healthy food industry that replaces animal protein with vegetable protein, cultivate new comprehensive talents of food science and processing for China, and contribute to the development of healthy food industry as well as the improvement of people’s trophic structure.