The Standards and Digital R&D Department has long been dedicated to standardization in the food and fermentation industry. It has undertaken the work of the secretariats of seven national standardization technical committees, such as the National White Wine (SAC/TC358) and Brewing (SAC/TC471), as well as the secretariats of international standardization committees or domestic technical focal points for thin-walled metal containers (ISO/TC52) and biotechnology (ISO/TC276); it has the working platform of the National Food Fermentation Standardization Centre. It has significant influence in the research and development of standards, technology development and consulting services in the fields of food safety, product authenticity, food chain traceability, food sensory and other industries such as brewing, beverage, special dietary, canning, industrial fermentation, food additives, baked food, frozen food and leisure food. The Standards and Digital R&D Department actively responds to the new situation of economic and social transformation and the reform of the standardization system, takes the responsibility of serving the government, the enterprises and the industry, strengthens standards research, builds the core competitiveness of standards, expands the standardization consulting and industry service functions, takes the market as the guide, improves the service consciousness and quality level, and strives to build a domestic first-class and international advanced professional standardization institution in the field of food and fermentation industry. We will strive to build a domestic first-class and internationally advanced professional authority on standardization in the field of food and fermentation industry.
Contact Person: Guo Xinguang
Contact information: 010-53218328; 13501364700; cnscff@263.net
Direction 1 Basic research on quality and safety standardization in the field of food and fermentation
Dedicated to carrying out basic research on standardization, international and domestic standards development and revision in food safety, brewing, beverage, special dietary, canning, industrial fermentation, food additives, baked food, frozen food and other industries and fields. The key contents include:
Basic research and standardization of food safety standards (development and revision of limit standards; development and standardization of detection methods for trace components in food; survey of hazard factor content in food, risk assessment, risk warning;)
Standardization of functional fermented food ingredients and additives (planning and construction of industrial fermentation standards system; research and revision of national industry standards for functional fermented products such as enzyme preparations, probiotics and prebiotics; quality grading, activity evaluation, safety assessment techniques and services; declaration of compliance for new food ingredients from biomanufacturing/synthetic biology)
Research and standardization of packaging materials (standardization, quality and safety evaluation, national and international standardization of packaging materials for metal packaging substrates, containers, metal lids and solid cans for food, beverage and beer products, etc.)
Research on sensory standardization techniques for liquor (development and application of liquor flavour wheels, evaluation and recognition of liquor sensory markings, development and promotion of sensory software)
Research on international standards (international standard development and revision of thin-walled metal containers; international standard organization development and revision in the fields of biotechnology, microbiology, fruit and vegetable products)
Research on traditional fermented food standardization techniques (identification and quality evaluation of beverage wine, brewery majors, yeast, lactic acid bacteria, sour dough strains)
Development and completion of more than 800 national standards for food quality and safety (including product standards, production specifications, method standards, food additives and nutritional fortification, food contact materials and other areas), and promotion of more than 10 international standard proposals from relevant domestic units. Undertaking a number of research projects, such as the "13th Five-Year Plan" for national key research programme, the EU international cooperation project, the "Belt and Road initiative" research project, the project of China National Center for Food Safety Risk Assessment, etc.
Direction 2 Food compliance research and declaration services
Relying on the Secretariat of the Standards Committee with more than 60 full-time staff, over 500 experts, and experience in the preparation and revision of more than 100 food safety standards for food additives (including nutritional fortification), products, analytical methods, production specifications, etc., we provide advisory services on standards and regulations and technical research, propose solutions to compliance problems for enterprises, and solve the regulatory problems encountered by enterprises in food R&D and production through compliance declaration, technical research and standard formulation.
Bio-manufactured (biosynthetic) food ingredients and additives compliance studies
Consultation and declaration of new food ingredients and food additives (expanded scope of use)
Research and development of new raw materials, additives and nutritional fortification product specification and test method standards
Health food, special medical, infant formula registration and filing regulations consulting and technical problem solving
New food ingredients risk assessment, quality and safety standards development, functional activity evaluation, standards dissemination seminars.
Direction 3 Food standard regulation research and consulting services
Over 500 technical experts and management talent resources in the fields of canned food, industrial fermentation, food additives, baked food, frozen food, etc. carry out research on standards and regulations and technical information, product development, and standards dissemination and training. The key contents include:
Standards information tracking and analysis research
Development and service of standard information consulting products
Research on domestic and international standards and regulations database
Construction of enterprise internal control standard system
Soft science research on food standardization
Research and planning on standard systems and industrial technologies
Technical support and assessment of product compliance
Food labeling compliance research
Food safety standardization technical training
Food quality and safety standards dissemination training
Has completed special research and service projects on standards and regulations for the Ministry of Agriculture, the Ministry of Industry and Information Technology, the International Wine Producers Association and Moutai Corporation,which include international standards tracking, standards system planning, labeling audits, standards and regulations training, and food safety risk information early warning.
Direction 4 Food quality and safety assurance platform services
Relying on the China national standardization center of food & fermentation and the National Food Quality Supervision and Inspection Center, the food quality and safety assurance service platform concentrates standards, testing resources, experts and technical advantages to provide a full range of food quality and safety assurance services to industry, enterprises and government agencies. Specific contents include: regulations and standards service system, testing platform service system, quality management service system, risk warning and emergency service system.
I. Regulations and standards service system
1. Standard making, revision and training work
2. Dynamic information notification of standards and regulations
3. Standards and regulations database
4. Technical support and assessment reports on product compliance
II. Testing platform service system
1. Food safety risk monitoring technology research
2. Training of laboratory personnel
3. Comparison and validation of testing methods
4. Establishment of enterprise laboratory testing systems
5. Third party commissioning
III. Quality management service system
1. Improvement and integration of management and control systems
2. Process control technology research and application
3. Research and application of rapid detection technology
IV. Risk warning and emergency service system
1. Basic research on risk factors
2. Emergency response system establishment
3. Basic research on product authenticity
We have completed food quality and safety assurance services for dozens of enterprises, including Luzhou Laojiao, Gujing Gongjiu, Tiandi One, Yang Yuan Six Walnuts, CITIC Guoan, Baotuquan, Li Zhenfang, etc,involving beverages, liquor, wine and many other industries,and established technical service products and forms of food standards and regulations geared to the needs of corporate clients. More than 100 consultations on food labeling and other standards have been conducted. We have released a total of more than 1,000 industry news, written and completed 50 analysis reports related to various projects, formed 20 research reports, accumulated about 5,000 copies of standards, regulations and text materials on related topics, trained more than 300 people, and promoted the application of rapid testing methods and instruments which are worth thousands of yuan.