Supported by the international science and technology cooperation base and the health science popularization platform, Research & Development Department of Traditional Fermentation Engineering (TFE R&D) boosted international cooperation and communication in such arears as conferences, exhibitions, award events, overseas study tours, professional training and popular science activities. As well as brewing industry which involves all kinds of alcoholic beverages such as Chinese Baijiu, beer, Huangjiu, wine and fruit wine, the range of service covers traditional condiment industry which includes soy sauce, vinegar and cooking wine products.
Alcohol Style Design and Smart Consumer Science
To establish the new product development and consumer science evaluation system with "product flavor improvement based on molecular and cell-based sensory science", consumer groups and product preferences, taste and smell preferences with individual differences, taste preference affected by product flavor components, and thus affects dietary preferences, to collect individual brain electrical signals in the evaluation of different products by electroencephalography and myopic physiological analysis, the muscle electrical signals generated by chewing process, evaluating the excitement of the cerebral cortex in the brain area for taste and smell, to guide the improvement of product flavor by building a correlation model.
Rely on smart consumer science, advanced technology of sensory analysis and tasting skills of national sommeliers, we provide services for enterprises with alcohol style design and evaluation, new product development, to help with developing accurate products and marketing promotion.
Drinking Comfortableness and Health Evaluation
Centered on the ore of "safe, comfortable, healthy and delicious” of alcoholic beverages and fermented foods, with an international perspective and standard, ICAB actively carry out scientific and technological cooperation, and establishes a sound international leading research platform of drinking quality and consumer science of alcoholic beverages.
Technologies of intelligent controlled release tracking of the flavor of alcoholic food products, multi-sensory physiological function information integration based on neurosensory physiology, to analyze the flavor characteristics of fermented food and the mechanism of regulating health factors, to establish a comprehensive evaluation model of fermented foods for human health and metabolism, based on neurosensory physiology, which guides the targeted design and creation of fermented foods, the development of functional fermented foods, and improves the controllability and intelligence of traditional fermented food processes.
International Communication and Training
Based on international scientific and technological cooperation base and food nutrition and health science popularization platform, ICAB have carried out cooperations and communications with nearly 100 countries around the world in conferences, exhibitions, events, vocational training, popularization and education with the United States, Germany, France, Britain, Russia, Italy, etc. The service scope covers the whole varieties of alcoholic beverages industries, and some traditional condiment food industries like vinegar and soy sauce.
Quality Control and Authenticity Identification of Brewing Raw Materials
Relying on the national barley industry technology system, ICAB build the authenticity identification platform of brewing materials, carry out technical research of brewing materials such as performance evaluation and quality analysis of new varieties, identification and purity testing, and comprehensive evaluation of the quality.
Selection and Evaluation of Brewing Microorganisms
Using synthetic biology technology, ICAB do many researches on the screening and functional verification of new brewing functional microorganisms, the analysis of the succession law of microbial communities of traditional fermented foods, the isolation and culture of contaminated microorganisms, providing L-lactic acid high-yield strains, high-efficiency non-GM succinol fermentation strains, erythritol production strains and high-yield Monacolin-K red yeast strains for related industry enterprises.
Quality Improvement and Digital Control of Brewing Process
ICAB carry out key technologies for quality improvement based on flavor oriented, quality and safety control based on metabolomics, digital transformation technologies based on big data analysis, and low-carbon, energy-saving and clean production technologies for fields on alcoholic beverages and traditional condiments foods like vinegar and soy sauce.
