On September 21, 2025, the 17th China Nutrition Science Congress (17th CNSC 2025) grandly opened in Beijing. With the theme of Nutritional Innovation-Promoting High Quality Development of National Health, the Congress attracted nearly 3,000 scholars from various domestic and international institutions.

The Congress was hosted by the Chinese Nutrition Society, and co-hosted by the National Institute for Nutrition and Health of the Chinese Center for Disease Control and Prevention, the Institute of Food and Nutrition Development of the Ministry of Agriculture and Rural Affairs, and the Shanghai Institute of Nutrition and Health of the Chinese Academy of Sciences. Representatives from the State Food and Nutrition Consultant Committee, the National Disease Control and Prevention Administration, the State Administration for Market Regulation, the Service Center for Societies of China Association for Science and Technology, the Chinese Center for Disease Control and Prevention, and the China National Center for Food Safety Risk Assessment attended the opening ceremony. Authoritative media outlets such as Xinhua News Agency, CCTV.com, and People Daily Health provided full coverage of the event.

Professor YANG Yuexin, President of the CNS and Chair of the 17th CNSC, delivered a welcome speech. On behalf of the organizers and co-organizers, she expressed gratitude for the support and presence of all attendees. This Congress was an innovative event aimed at exchanging academic ideas, sharing research achievements, pooling wisdom, and planning for the future. In 2025, coinciding with the 80th anniversary of the CNS, Professor YANG Yuexin looked back with deep affection on the 80-year development journey of CNS and expressed optimism about the broad prospects for nutrition in driving the construction of a Healthy China. 

Mrs. LU Jiang, Deputy Director of the National Disease Control and Prevention Administration; Mr. CHEN Mengshan, Director of the State Food and Nutrition Consultant Committee; and Professor CHEN Zhu, Chief Scientist of the Four Major Chronic Disease Technology Projects and Academician of the Chinese Academy of Sciences, delivered speeches expressing their high hopes for the future development of nutrition science, and encouraging nutrition professionals to delve deeper into the field and contribute to national health.

Following the opening ceremony, during the exciting keynote academic report session, top scholars from home and abroad delivered in-depth presentations on cutting-edge topics in nutrition science, providing participants with a feast of ideas. 

Professor LIU Depei, former President of the Chinese Academy of Medical Sciences and Academician of the Chinese Academy of Engineering, focusing on Metabolic Disorders and Cardiovascular Health, analyzed the mechanisms linking the two. Professor Frans J. Kok, Honorary Professor at Wageningen University of the Netherlands, gave the presentation on Saturated Fat in Dairy Products and Cardiovascular Diseases: Prospects on Future Dietary Recommendations, offering insights into dietary research from an international perspective. 

Professor WEI Shaojun from Tsinghua University explored the path of empowering nutrition science with artificial intelligence technology. Academician REN Fazheng from China Agricultural University interpreted Nutrition and Health Discipline Construction, providing ideas and suggestions for nutrition talent cultivation and industrial development. Professor SHI Xiaoming, Deputy Director of the Chinese Center for Disease Control and Prevention, introduced the progress of the China Elderly Health Biomarker Cohort Study. Professor Jayne Woodside from The Nutrition Society shared The Role of School Food Provision in Improving Children’s Diet Quality:A UK Perspective, offering references for China’s child nutrition interventions.

Professor Albert Wu from Johns Hopkins University emphasized The Vital Role of Dietitians in Chronic Disease Management, sharing the important role of nutrition professionals in managing chronic diseases. Professor LIU Liegang from Huazhong University of Science and Technology proposed scientific solutions for Elderly Muscle Atrophy and Nutritional Interventions. Professor CHEN Wei from Peking Union Medical College Hospital shared Medical Nutrition Practice and Innovation in Weight Management, aligning with the theme of the Year of Weight Management. Professor HE Yuna from the National Institute for Nutrition and Health of the Chinese Center for Disease Control and Prevention and Professor ZHU Shankuan from Zhejiang University explored the health value of the Eastern diet from the perspectives of Construction and Characteristics of the Eastern Healthy Dietary Pattern and Its Health Effects.

At the end of the congress, the launch ceremony for the revision of the Chinese Dietary Guidelines was held. In response to the evolving landscape of healthy living, the Chinese Nutrition Society announced the initiation of the revision work for the Guidelines and called on nutrition science and technology professionals to contribute to this endeavor.

From September 22 to 23, parallel forum activities took place, with over 40 featured thematic sessions covering key areas such as nutrition innovation and high-quality development, basic nutrition research, food and nutrition, dietary therapy, nutrition across the entire lifespan, clinical nutrition, and public nutrition and health. Nearly 300 scholars shared cutting-edge theories and technological achievements. Additionally, over 1,000 paper abstracts were presented through poster exchanges, showcasing a diverse range of perspectives in nutrition research. The Nutrition Science and Technology Innovation Exhibition was also held concurrently, providing a platform for exchange and display among enterprises, research institutions, and public welfare organizations in the fields of nutrition, food, healthcare, and hygiene.