Application Introduction
The development of biotechnology such as fermentation engineering, enzyme engineering and cell engineering has promoted the upgrading of food biomanufacturing technology and industrial upgrading, improved the processing performance of enzyme preparations and microorganisms, enriched the variety of functional food ingredients and additives, improved food quality and nutritional structure, and supported the rapid development of the food industry. The construction of the standard system is an important foundation to ensure the healthy and orderly development of the industry. As the secretariat of the Industrial Fermentation Sub-Committee of the National Food Industry Standard Committee, the former counterpart of the Light Industry Additives Standard, the counterpart of International Biotechnology and Food Microbiology, and the partner of the National Centre for Food Safety Risk Assessment, the China Food Additives and Ingredients Association, the China Biofermentation Industry Association and the China Nutritional Health Food Association, we have enzyme preparations, microbial strains, fermentation processes and more than 100 expert advisors in the fields of enzyme preparation, microbial strains, fermentation processes, measurement methods, regulations and standards. Through standardized basic research, we carry out product safety and compliance evaluations, research and develop standards for foundations, products, methods and specifications in line with the development of the industry, and promote the construction of a new generation of food bio-manufacturing (industrial fermentation) standards system.
Solutions:
Basic research on the standardization of quality classification, nutritional function and safety evaluation of food bio-manufacturing products
Planning and construction of standards for food bio-manufacturing products, methods, classifications and specifications
Standardization of industrial fermentation products such as enzymes, yeast, ribonucleic acid, starch sugar and sugar alcohols, organic acids, amino acids, etc.
Development of standards for functional fermentation products such as active enzymes, probiotics (ferments), prebiotics (functional sugars), natto, red yeast, etc.
Service supported by:
Standardization Service Centre: Liu Ming
Email: tc64sc5@163.com
Tel: 010-53218288-6658; 15210602189