The Livestock Products Processing Research Laboratory
The research laboratory currently has 26 permanent staff, including 15 with senior professional titles, 23 with doctoral degrees, and more than 60 graduate students, and has trained more than 200 postgraduate students, becoming the backbone of national institutions and large and medium-sized enterprises. The team has undertaken more than 30 national level projects, including the National Natural Science Foundation of China, the National Science and Technology Support Plan for the 11th, 12th, and 13th Five-Year Plans, and the Modern Agriculture Industry Technology System of the Ministry of Agriculture, and more than 40 provincial and ministerial level projects, including major science and technology projects and key research and promotion projects in Henan Province. The research laboratory mainly focuses on three major directions: meat quality formation mechanism and control technology, modern meat processing technology and new product development, and meat safety control theory and technology, and has achieved a series of achievements. Our team has obtained 16 provincial and ministerial level scientific and technological awards, including the Shennong China Agricultural Science and Technology First Prize, Henan Provincial Technology Invention Award, and Henan Provincial Science and Technology Progress Award from the Ministry of Agriculture and Rural Affairs. We have achieved more than 20 scientific and technological achievements, applied for more than 100 patents, authorized more than 40 patents, published more than 20 works, and published more than 300 papers, including more than 100 indexed by SCI and EI.
Food Nutrition and Safety Control Research Team
In 2023, the Food Nutrition and Safety Control Research Team was approved for the Henan Provincial University Science and Technology Innovation Team Support Program. The team currently has 28 faculty members, including 3 professors, 4 associate professors,1 senior experimenter; 2 doctoral supervisors, 23 master's supervisors, and more than 50 graduate students. In recent years, the team has presided and completed over more than 10 national scientific research projects, as well as more than 40 provincial and departmental level scientific research projects. Meanwhile, the team has won 1 second prize and 3 third prizes of Provincial Scientific and Technological Progress Award, as well as more than 20 provincial and ministerial level appraisal results, 30 authorized invention patents, and published more than 300 academic papers in domestic and foreign core journals, edited and participated in the editing of more than 40 textbooks. In addition, the team has established a well long-term cooperation relationship with various agricultural products processing related enterprises, such as Henan Shuanghui Investment & Development Co., Ltd., Guoquan Food (Shanghai) Co., Ltd., Banu Maodu HotPot Co., Ltd., Henan Yongda Food Industry (Group) Co., Ltd., Henan Doyoo Group, Henan Zhiyuan Bean Products Co., Ltd., Henan Xurui Food Co., Ltd., Henan Shitong Foodstuff Co., Ltd., and part of the research results have been converted into the enterprises, which have achieved good economic and social benefits.
The Intensive Processing Team of Grain and Oil
The team has undertaken and participated in more than 70 projects, including the National Natural Science Foundation, the National Key Research and Development Program, provincial major science and technology projects, provincial science and technology projects, enterprise collaborative projects, and social services. They have received two second prizes for scientific and technological progress in Henan Province, more than 30 provincial and ministerial-level achievement appraisals and technological evaluations, and obtained seven authorized patents. The team was awarded the second prize for scientific and technological progress in Henan Province for the research on High-quality Instant Frozen Dumpling Flour and other projects. In recent years, over 30 projects have been appraised and evaluated at the provincial level, and seven national invention patents, including Production Process of Iron-Zinc-Selenium Enriched Nutrient Noodles and Potato Flour without Alum and Its Production Method, have been authorized. Over 400 papers have been published in journals such as Food Chemistry, Chemical Engineering Science, Cereal Chemistry, Journal of Food Science, and Chinese Cereals and Oils Association. More than 20 technological achievements, including the production technology of special flour for traditional noodle products and the production technology of high-fiber biscuits, have been successfully applied and transformed by well-known enterprises in the province and beyond, effectively supporting the development of the grain and oil food processing industry and promoting rural revitalization in the Central Plains region.
Innovation Team of Staple and Frozen Food Science and Technology
The team now has 20 core members, including 6 professors, 3 associate professors, 2 doctoral supervisors and 18 PHDs. One member of the Food Science and Engineering Teaching Steering Committee of the Ministry of Education, one winner of the National May Day Labor Medal, one leader of the Chinese frozen food manufacturing industry, two experts with special subsidies from the Henan Provincial government, one outstanding talent for scientific and technological innovation in Henan Province, two high-level talented individuals in Henan Province, one provincial candidate for the National 555 Talent Project, one leader in academic technology in Henan Province, one provincial outstanding teacher in Henan Province, one scientific and technological innovation talent in Henan Province, and three young backbone teachers in Henan Province.
Until now, the researches of the team have been funded by more than 13 National Key Research and Development programs, National Science and Technology Support programs or subprojects, 9 National Natural Science Foundation projects, and more than 30 Key Science and Technology projects in Henan Province. The team members have won 4 Second prizes and 2 Third prizes of Henan Province Science and Technology Progress, 1 Second prize of Technical invention of China Society of Food Science and Technology, and 2 Third prize of China Light Industry Federation Science and Technology Progress. More than 20 patents have been approved, and more than 30 scientific and technological achievements have been appraised. Moreover, the team has published more than 400 academic papers, more than 70 of which were indexed in the SCI and EI databases. More than 20 achievements have been applied in industry.
The team laboratory has more than 400 sets of large-scale instruments valued at more than 50,000 yuan and 1 quick-frozen food production demonstration line, with a total output value of more than 20 million yuan of equipment, which can satisfy the needs of basic theories related to quality and safety control of staple grain processing, common technology research and development and pilot tests.
The team has first-class scientific research conditions and expert talent, has established good industry-university-research cooperation with many enterprises, such as Synear Food, Sanquan, and Duofuduo, and has made important contributions to supporting the processing and quality safety control of staple and frozen food in the food industry.
Fruit and Vegetable Processing and Quality Control Innovation Research Team
Fruit and Vegetable Processing and Quality Control Innovation Research Team contains Zhengzhou Fruit and Vegetable Processing and Safety Control Key Laboratory and Zhengzhou Precooked Edible Mushroom Key Laboratory, focusing on the research and development of comprehensive preservation technologies and processing technologies of post-harvest fruit and vegetable. This team has nine scientists, including two processors, two associate processors, one doctoral supervisor, eight graduate supervisors. Eight of them received doctoral degrees and two of them had study abroad experience. Main researches include 1) Processing technologies and comprehensive utilization of nutritious fruit and vegetable products and by-products; 2) Preservation technologies of post-harvest fruit and vegetable; 3) Safety control of fruit and vegetable; 4) Investigation of nutritional quality and bioactive compounds of fruit and vegetable. Fruit and Vegetable Processing and Quality Control Innovation Research Team has granted 200 peer-reviewed journal publications, 40 books or book chapters, 30 CN patents, and 5 state standards. Researches have supported by 20 national and state projects and research achievements have passed 7 Science and Technology Achievement Award in Henan province. Professor Li, Yu, the team leader of Fruit and Vegetable Processing and Quality Control Innovation Research Team, working on key processing technologies and comprehensive utilization of fruit and vegetable. She is the laboratory chief of Zhengzhou Fruit and Vegetable Processing and Safety Control Key Laboratory and Zhengzhou Precooked Edible Mushroom Key Laboratory，the chief scientist of National Science and Technology Backyard, the chief scientist of National Council on Promoting Revitalization of Rural Industries, and the chief scientist of Henan Science Group; the associate president of National Fruit and Vegetable Functional Food Technology and Innovation Consortium，the associate president of Henan Health Industry Development Research Institute，and the associate president of Henan Food Science and Technology Association.
Functional and Health Food Research team
Function and Health food research team has built scientific research platforms such as Henan Province Snack Food Processing and Quality safety Management industry technology Innovation Strategic Alliance, Zhengzhou Key Laboratory of Nutrition and Health Food, Henan Peanut Industry System (East Henan) Test Station. The main research areas are functional and healthy food processing and functional mechanism research, plant sensitized protein mechanism research and desensitization technology, immunological rapid detection of harmful substances in food. The team consists of 14 teachers, 4 professors, 3 associate professors, 12 master supervisors and 23 graduate students. The team has presided over and participated in more than 30 national key R & D projects, Henan Province key R & D projects, enterprise horizontal cooperation projects, etc., completed 12 scientific research achievements, authorized and applied for 13 patents, 4 software Copyrights, edited/participated in the compilation of more than 20 monographs and textbooks, and published more than 120 papers. Among them, SCI and EI included more than 60 papers. The team participated in the National Science and Technology Mission, provincial special commissioner and other social services, and had close cooperation with Zhengyang Xindi Peanut Group Co., LTD., Henan Wan Ming Edible Mushroom Food Co., LTD., Hami Jiang Guoguo Co., LTD., especially the school-enterprise cooperation project with Zhengyang Xindi Co., LTD., which carried out one-stop service from the aspects of enterprise plant construction design, production line installation, production commissioning and quality control. It has improved the processing technology of Zhengyang peanut and extended the industrial chain of Zhengyang peanut.