The discipline has a strong and well-structured discipline team, with 42 teachers, including professors 14, associate professors 17 and doctors 26. The research and development laboratory of plant resources related to this subject is a key laboratory in Beijing. The existing laboratory area of this subject is 4850 square meters, and the original value of instruments and equipment is 59.25 million yuan. In recent three years, he has undertaken scientific research projects 105 such as "973" project, "863" project, national support plan project and general project of national natural science foundation, and has undertaken 38.74 million yuan for scientific research projects and 539,000 yuan for senior titles every year.
This subject closely combines the scientific and technological development of food industry and the economic development of the capital to carry out scientific research work. After a long period of concise research work, four stable research directions have been formed. This direction focuses on food flavors and fragrances, food emulsifiers, sweeteners, biological antioxidants, biological preservatives and functional food ingredients, and its characteristics are particularly prominent in the following four research fields: (1) Study on the relationship between molecular structure and flavor. The molecular characteristic structural unit of sulfur compounds in meat flavor was put forward for the first time, which provided theoretical basis for molecular design of meat flavor. (2) Study on the flavor of salty food. For the first time in China, the production technology of natural meat flavor with meat protein, bone extract, yeast extract, lipid-regulating oxide and other enzymolysis products as the main raw materials was developed, and it was popularized throughout the country and won the second prize of national scientific and technological progress. (3) Study on sulfur-containing food flavor and heterocyclic food flavor. The asymmetric synthesis technology and green synthesis technology of sulfur-containing edible spices and heterocyclic edible spices were studied, which made the prepared products cheaper and more pure in flavor. (4) Research and development of new food additives. The green synthesis technology of food emulsifier was studied, and the product with better price was obtained. The above research has achieved a series of original research results with independent intellectual property rights, which is in a leading position in China.
Sun Guobao, the academic leader, is an academician of China Academy of Engineering, a professor at Beijing Technology and Business University, a doctoral supervisor, a national candidate for the "Hundred Million Talents Project in the New Century", the winner of the 7th China Youth Science and Technology Award, the executive director of chinese institute of food science and technology, the chairman of Food Additives Branch, and the vice chairman of Beijing Food Society.
In the past five years, this research direction has won the second prize of national technological invention 1, the second prize of national scientific and technological progress, the invention patent 12, 7 academic works and 205 academic papers, of which 25 are included in SCI and EI. This direction mainly studies the internal relationship between food ingredients and food quality and the intelligent evaluation of food quality, especially in the identification of odor-active compounds that give food characteristic flavor and the inference of its formation path, which is at the leading level in this field. Four levels of research have been formed: (1) Study on flavor-imparting active compounds and their formation pathways. Advanced flavor analysis techniques, such as gas chromatography-sniffing (GC-O) and aroma extract dilution analysis (AEDA), can be used to identify key odor-active compounds in food and analyze their formation pathways. (2) Study on the relationship between food ingredients and food quality. To study the internal relationship between specific ingredients in food, such as nucleotides, amino acids, intramuscular fat, aroma components and food quality; (3) Research on intelligent evaluation of food quality. Optoelectronic integration technology and computer technology are adopted. Image processing and intelligent evaluation of indicators representing food quality; (4) Study on functional components in food and food ingredients. To study the relationship between active ingredients in food and food ingredients and their biological activities and functions, and to explore the relationship between their structures and functions.
Professor Song Huanlu, the academic leader, is the director of Food Additives Branch of China Institute of Food Science and Technology, and an expert enjoying special government allowance from the State Council.
In the past five years, we have obtained two invention patents, published academic works 1 article, and published 94 academic papers, including 17 articles included in SCI and EI. This direction mainly uses modern biotechnology means such as genetic engineering, enzyme engineering, fermentation engineering and biological separation engineering to study and deeply apply new natural food resources and provide new functional raw materials and additives for the food industry; At the same time, the prevention and control of waste and pollution in traditional food and food raw material production industries were studied. Formed the following three research levels: (1) Study on the relationship between the structure and efficacy of food functional components. The relationship between chemical structure and function of effective components in plant resources was studied. (2) Study on the separation and preparation of functional factors and additives with high activity and high added value. With high-speed countercurrent chromatography as the core, combined with other modern extraction and separation technologies, it is used for the separation and purification of natural bioactive components and its application in the deep research and development of edible plant resources, characteristic agricultural and forestry resources and agricultural products. (3) Research on waste utilization and pollution prevention in food raw material production industry. The production of high protein and multi-enzyme feed by multi-strain fermentation of distiller's grains and nitrification and denitrification of wastewater from amino acid production were studied.
Professor Cao Xueli, an academic leader, is a rising star of science and technology in Beijing. He is currently a member of the International Academic Advisory Committee on Countercurrent Chromatography.
In recent five years, academic works 1 article and 87 academic papers have been published in this direction, among which SCI and EI included1article. This study focuses on the development and application of new materials, new technologies and new products in food processing machinery and equipment, especially the research on the design, manufacture and application of new materials in food machinery and equipment has obvious characteristics. Formed the following four research levels: (1) "green" environmental protection composite product research. Mainly the research and development of "green" environmental protection composite materials in food machinery and food processing materials; (2) Theoretical study on damage heat conduction coupling of cermet gradient materials. The research results can be used for the development of food machinery and equipment; (3) Study on fresh-keeping technology of fruits and vegetables. The application of hot temperature preservation technology and natural biological preservative in fruit and vegetable preservation was studied. (4) Research on machinery and equipment for nondestructive testing of agricultural products. This paper mainly studies the nondestructive testing of agricultural and sideline products by using image processing technology and computer technology.
Professor Zhang Li, an academic leader, is an outstanding teacher in China, a famous teacher in Beijing universities, and a top-notch innovative talent in Beijing universities.
In recent five years, our department has completed five projects of the National Natural Science Foundation of China and Beijing Natural Science Foundation, and published 4 1 academic papers in domestic and foreign academic journals, of which 4 were included in SCI and EI.
Food is the most important thing for people, and the development of modern food industry is closely related to the development of science and technology. Therefore, it is our unremitting pursuit to improve the scientific and technological level and competitiveness of Beijing and even the whole country's food industry. The research on food additives in this discipline is at the leading level in China. In the future, we will intensify our research in solving food quality, food safety, effective processing and utilization of food raw materials and increasing the added value of agricultural products by modern food science means to meet the development needs of Beijing. We will take the opportunity of applying for doctoral program, pay close attention to discipline construction, learn from the advanced experience of domestic and foreign counterparts, and build a high-level food science discipline with its own characteristics to better serve Beijing's economic construction.