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Research Institutes (Beijing)

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Institute of Food Science and Technology (IFST)

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Authorized by the State Council, Ministry of Agriculture, and Ministry of Science and Technology, the Institute of Food Science and Technology, CAAS was founded in December 2003. Through more than ten years’ development, this Institute has built a solid foundation in the aspect of discipline construction, research platform building, talents team formation, scientific project establishment, and international cooperation, etc. The Institute also got a number of scientific achievements as well as made progress on food science and technology industrial development. This Institute has started to step into a brand new stage of fast development and comprehensively construction of a first-class institute.

As the only national public welfare research institute on food science and technology, the Institute carries on the responsibility of basic and application fundamental research, high-tech development, key technology study and products development; solving the fundamental, directional, national and strategic scientific issues in food science and technology in China. The Institute gives full play to leadership as the only national research institute on food science and technology, to devote on scientific research and technology innovation, technologies’ transfer and application in industry, international cooperation, senior talents cultivation and industrial policy research, etc., to build the first class research institution in China and the world.

At present, the Institute has 9 research divisions on Cereals and Oils Processing, Animal Products Processing, Traditional Food Processing and & Machinery, Fruit and Vegetable Processing, Preservation and Logistics, Agro-products Quality and Bio-safety, Nutrition Health and Functional Food, Bio-manufacturing and Food Engineering and Industrial Policy and strategy.

Besides these research divisions, this Institute has 12 research priorities, including Oil Processing and Quality Control, Meat Processing and Quality Control, Fruit and Vegetable Processing and Quality Control, Biological Hazards Prevention and Control in Agro-products Processing, Chemical Hazards Control in Agro-products Processing, Traditional Food Processing and Machinery, Nutrition and Functional Food, Food Enzymatic Engineering, Cereal Processing and Quality Control, Potato Processing, Postharvest Biology and Preservation and Biotoxin Control. By the end of 2016, the staff number has grown up to around 250, of which 4 enjoys the State Council special allowance, 3 outstanding talents in agriculture research, 10 of the One-Million Talents Projects and 2 talents of the Youth Science and Technology Innovation of Ministry of Science and Technology. So far, IFST has 17 Ph.D supervisors and 45 master’s supervisors, and has already cultivated 741 students, including 72 Ph.Ds, 285 masters, 24 international students, 351 co-cultivated masters and 9 post-doctors.

The Institute organizes domestic scientific cooperation with research institutes, universities, and corporations through the platforms of National Key Laboratory of Agro-Products Processing, National Pilot Plant on Agro-Products Processing, National Risk Assessment Laboratory of Agro-Products Processing, Quality and Safety (Beijing), MOA, Agro-Products Processing Quality and Safety Supervision, Inspection and Testing Center (Beijing), MOA, Key Laboratory of Agro-Products Quality and Safety in Harvest, Storage, Transportation, Management and Control, MOA, Comprehensive Utilization Laboratory of Cereals and Oils Processing, Integrated Processing Technology Laboratory of Meat Products, Potato Staple Food Integrated Processing Technology Laboratory and Integrated Processing Technology Laboratory of Fresh Fruits and Vegetables.

A number of international research cooperative platforms have been established in the Institute, such as FAO Reference Center on Food Science, China-Israel Joint Research Center for Agro-Products Processing, China-Argentina Bilateral Center for Food Science and Technology, etc. The Institute has also promoted the cooperation with research institutions of United States, Canada, Great Britain, Italy, Australia and Japan.

By 2016, the Institute has got 1 State Award for Technology Invention, 20 Provincial Achievements Awards, 30 Society Awards, 24 evaluated achievements; has applied and been authorized 390 national patents; published 1057 articles (552 included by SCI/EI), edited or co-edited 82 books.

LEADERSHIP


Dr. Dai Xiaofeng, Director General


Dr. Dai Xiaofeng (fourth from the right): Director General
Dr. Wang Changjiang (third form the right): Secretary of the Leading Partry Group, I/C Infrastructure Construction
Dr. Wang Qiang (third from the left): Deputy Director General, I/C Real Estate and Property Management
Dr. Zhao Junhui (second from the right): Deputy Secretary of the Leading Partry Group, I/C Administration
Dr. Wang Fengzhong (second from the left): Deputy Director General
Dr. Ha Yiming (first from the right): Assistant to Director General, I/C Finance
Dr. Zhang Dequan (first from the left): Deputy Director General, I/C Scientific Research & Technology Transfer
 
INNOVATION TEAMS
  • Oil Processing and Quality Control
The research team focused on material basis of cereal an oil processing quality; quality formation and control mechanism during oil processing; oil nutritionics and chronic disease-resistance mechanism; oil deep-processing and comprehensively-utilized of by-product.
 
            Chief Scientist
            Dr. Wang Qiang
            Tel: +86 10 62815837
            E-mail: wangqiang06@caas.cn



 
  • Cereal Processing and Quality Control
The research team focused on quality and material basis of cereal processing; quality formation and control mechanism during cereal processing; new nutritional and healthy cereal products development.


             Chief Scientist
             Dr. Zhou Sumei
             Tel: +86 10 62813477
             E-mail: zhousumei1001@163.com
 


 
  • Meat Processing and Quality Control
The research group focuses on formation mechanism and control technology of meat edible quality during post mortem; meat quality formation mechanism and processing technology of traditional Chinese meat products; comprehensively-utilized theories and technologies on meat by-products.

          Chief Scientist
          Dr. Zhang Dequan
          Tel: +86 10 62815984
          E-mail: dqzhang0118@126.com

 

 
  • Fruit and Vegetable Processing and Quality Control
The research team focuses on the research on fruit and vegetable preservation quality variation mechanism and control technology, fruit and vegetable processing quality variation mechanism and control technology, and the high-value utilization of by-products.

          Dr. Wang Zhidong
          Tel: +86 10 62815838
          E-mail: wangzhidong@caas.cn



 
  • Traditional Food Processing and Machinery
The research team focuses on quality formation mechanism and regulation technology, engineering foundation and machinery for traditional meat cuisine; quality evaluation, quality formation mechanism and control, engineering technology integration and machinery for potato staple foods.

          Dr. Zhang Hong
          Tel: +86 10 62893899
          E-mail: zhang.h07@hotmail.com

 

 
  • Nutrition and Functional Food
The research team focused on exploration of functional resources in agro-products; impact fundamentals and mechanism of functional factors; epigenomics and steady-state of functional factors.
 

          Dr. WangFengzhong
          Tel: +86 10 62815977
          E-mail: wangfengzhong@sina.com


 

 
  • Biological Hazards Prevention and Control in Agro-Products Processing
The research team focuses on mechanism and technology to prevent the loss of potato nutrition quality from biological hazards; damage mechanism analysis and control of biological hazards in the whole corn industrial production line.
 
          Dr. Daixiaofeng
          Tel: +86 10 62815976
          E-mail: daixiaofeng@caas.cn



 
 
  • Chemical Hazards Control in Agro-Products Processing
The research team focuses on formation mechanism, migration and control of chemical hazards, the fundamental research as well as early-warning technology of chemical hazards during agro-products processing.
 

          Dr. Liu Yang
          Tel: +82 10 62815874
          E-mail: Liuyangg@hotmail.com


 

 
  • Food Enzymatic Engineering
The research team focuses on biomass enzymatic hydrolysis and conversion; microorganism engineering; foodomics bio-products development.
 

           Dr. Xin Fengjiao
           Tel: +82 10 62815969
           E-mail: 2002hongzhi30@163.com




 

RESEARCH PLATFORMS
  • National Key Laboratory of Agro-Products Processing, MOA
National Key Laboratory of Agro-Products Processing, MOA, with total area of 5120m2 (Sharing Platform covers 450m2), focuses on food nutrition and quality parameters detection and related method development. There are six platforms under the sharing platform for chromatography analysis, spectral analysis, physical and chemical analysis, biochemical analysis, electron microscopy & mass spectra, sensory analysis. There are 139 sets of large-scale equipment worth about 44 million RMB. See http://shiyanshi.Foodcaas.ac.cn for more information.
 
                
 
  • National Pilot Plant on Agro-Products Processing, MOA
National Pilot Plant on Agro-Products Processing, MOA, with total area of 1600m2 and total investment of 16 million RMB, has possesses 11 pilot scale production lines and more than 400 sets of equipment. It undertakes the responsibility for research and machinery development on pilot plant technology of agro-products processing, provides pilot plant service for agro-products processing enterprises, institutes and universities.
 
        
 
          
  • National Risk Assessment Laboratory of Agro-Products Processing Quality and Safety (Beijing), MOA
National Risk Assessment Laboratory of Agro-Products Processing Quality and Safety (Beijing), MOA, leading unit in National Special Project for Quality and Safety Risk Assessment Evaluation in Agro-Products Storage, Transportation, devotes to the quality and safety assessment evaluation, whole-process control during agro-products storage, preservation, package, transportation and processing, provides support for the quality safety of the agro-products come into the market. There are 22 permanent staff, including 7 research fellows and 8 associate research fellows. There are more than 20 sets of equipment with total value of 12 million RMB. See www.qsra.org.cn for more information.
 
    
 
  • Agro-Products Processing Quality and Safety Supervision, Inspection and Testing Center (Beijing), MOA
The Center, with total area of 1250m2 and possession of more than 100 sets of equipment, is an impartial third-party testing organization qualified by CMA. It tests over 600 parameters including pesticide and veterinary drugs residue, heavy metal, mycotoxin, food preservation, food additives, microorganism, nutritional quality and sensory quality of agro-product including vegetables, fruits, meat and meat products, egg and egg products, milk and dairy products. The center provides public services of inspection and detection, standard drafting, research and development, and technique training.
 
    
 
  • Key Laboratory of Agro-Products Quality and Safety in Harvest, Storage, Transportation, Management and Control, MOA
Key Laboratory of Agro-Products Quality and Safety in Harvest, Storage, Transportation, Management and Control, MOA, one of the professional key laboratories of Agro-Products Quality and Safety Group, focuses on the researches in risk factors identification, monitoring and early-warning, management and control and nutrition quality evaluation in agro-products harvest, storage and transportation. There are 31 permanent staff, of which 15 are with senior professional titles. The laboratory covers an area of 2450m2, owns 173 sets of equipment with total value of 25 million RMB.

 
      

ACADEMIC DEGREE PROGRAMS
  • Doctoral Degree Programs
Agro-Products Processing and Utilization
Agro-Products Quality and Food Safety
Biochemistry and Molecular Biology
Phytopathology
  • Master Degree Programs
Food Science
Agro-Products Processing and Preservation
Biochemistry and Molecular Biology
Phytopathology
Food Processing and Safety
Plant Protection
  • Post-Doctoral Research Programs
Agro-Products Processing and Utilization
Agro-Products Quality and Food Safety
Biochemistry and Molecular Biology
Phytopathology

CONTACT US
Address: No. 2 Yuanmingyuan Wast Road, Haidian District, Beijing, China
Postcode: 100193
Tel: +86 10 62815836
Fax: +86 10 62895382
E-mail: zhbgs5109@126.com
Website: http://iappst.caas.cn/en/