Major Research Direction 

Meat processing and safety control

Research on characteristic coarse cereals

Major Scientific Research Projects Undertaken by the Team

1.Research on Histamine Formation Mechanism and Control Based on Nitrogen Metabolism Repression Effect in Fermented Meat Products, General Program of National Natural Science Foundation of China, RMB 600,000, 2018

2. Basic Research on Risk Assessment and Function Evaluation of Health Food, Scientific Research Institute of National Food and Strategic Reserves Administration, RMB 1.28 million, 2018

3.Research on Key Technologies for Production of Fast-maturing Coarse Cereal Rice and Special Flour, Ministry of Agriculture and Rural Affairs, RMB 1.22 million, 2018

4. Construction of Green Design Platform for Processing and Utilization of High-quality Beef in the Whole Industrial Chain, RMB 600,000, Ministry of Industry and Information Technology, 2017

5.Flavor Attenuation and Safety Control Technology of Chilled Pork Products, RMB 2 million, Key R&D Project of Sichuan Science and Technology Program, 2019

Core Research Achievements of the Team

1. "Integration and Industrial Application of Key Technologies for Quality Improvement and Efficiency Increase in Tartary Buckwheat Industry Chain", the third prize of the Shennong China Agricultural Science and Technology Award, 2019

2. "Research on Key Technologies and Industrialization Demonstration of Tartary Buckwheat New Product Development", the first prize of Science and Technology Progress Award in Sichuan Province, 2017

3. "Research and Integrated Application of Comprehensive Technology for Deep Processing and Safe Storage and Transportation of High Quality Pork", the second prize of Science and Technology Progress Award in Sichuan Province, 2017

4. "Research on New Pickling and Processing Technologies of Characteristic Vegetables and Development of Compound Meat Products", the second prize of Science and Technology Progress Award in Sichuan Province, 2015