Identification technology of a...

In this program, a stable isotope identification method of exogenous edible alcohol added to solid liquor has been inven...

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Study on food industry standa...

Entrusted by the Ministry of Industry and Information Technology, China National Research Institute of Food & Fermentati...

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Research on industrialization ...

A technical system of high-density culture and high vitality maintenance of the core strains in the key process of ferme...

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Systematic evaluation platform...

A functional systematic evaluation technology system of microbial resources in traditional fermented food was establishe...

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Chinese traditional fermented ...

In view of the problems of unclear source, unclear application field and functional mechanism of microbial species in Ch...

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Systematic collection of micro...

We systematically collected, identified and functioned the fermentation strains of traditional fermented foods with Chin...

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Research and application of br...

Supported by the international science and technology cooperation base and the health science popularization platform, R...

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Construction of Food Standardi...

The project relies on the information resources advantages of the national center in the field of food standardization t...

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Study on Regulations and Stand...

With the continuous development and application of new technology and new technology, the types of food additives and fo...

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Development and application of...

The project focuses on the key technical measures and standards for the control of biotoxins such as pesticide residues,...

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The study of baijiu flavor whe...

Consumer cognition is the expression of the mind, which is formed by the external environment stimulation. Its impact on...

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Quality and safety evaluation ...

Based on research on oligosaccharide testing methods and product quality evaluation of probiotics, we have joined hands ...

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Construction of standard syste...

Enzyme preparation is one of the technical cores of modern food industry fermentation, in order to solve the problems pl...

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Enzymatic preparation of corn ...

This project takes maize protein powder, a by-product protein resource in the starch processing industry, as raw materia...

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Development and industrializat...

The project is based on marine fish skin, fish bones and fish meat as raw materials, using biological enzymatic technolo...

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Establishment of a structure d...

This project is the first to take industrialized food-derived oligopeptides as the research object, conduct in vivo and ...

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Structural changes of thermal ...

This project is a National Natural Science Foundation of China (NSFC) project. The Department of Functional Peptide Indu...

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Research on key technologies o...

Professor Cai Muyi, the leader of the team, is the general manager of the project, which was successfully approved by th...

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Research and application of hi...

Since the 1960s and 1970s, under the leadership of the older generation of experts and scholars, we have been deeply plo...

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Precise nutrition functional food R&D Research and Application of Industrial Microbial ResourcesResearch and application of brewing and traditional fermented food technologyResearch and Application of Food Standardization TechnologyResearch and Application of Protein Functional Peptides and Derivative Ingredients Research and application of high-quality alcohol product selection
 
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