Research Profile of the Food Science and Engineering Academic Group

Published on：2025-08-19 17:09:08 
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The Food Science and Engineering discipline addresses the high-quality development needs of Huangshan City's key food industries, such as tea, stinky mandarin fish, and edible fungi. It focuses on developing and applying technologies including green low-temperature extraction and non-thermal sterilization, while enhancing key processes and equipment for traditional Huizhou food processing.

Over the past three years, this program has presided over:

  • 2 projects funded by the National Natural Science Foundation of China

  • Over 10 provincial/ministerial-level research projects

  • More than 20 industry-university-research collaboration projects
    with total secured funding exceeding 5.5 million yuan

Research outputs include:

  • 22 high-quality academic publications

  • 9 authorized invention patents

Achievements have been successfully commercialized into:

  • Health foods: Ready-to-eat stinky mandarin fish, Frozen stinky mandarin fish, Stinky mandarin fish dishes

  • Functional cosmetics: Keemun black tea facial masks and essences
    generating over 10 million yuan in economic benefits for partner enterprises.

These outcomes have further provided scientific, technological, and intellectual support for economic development and rural revitalization in eight villages, including:

  • Yongsheng Village (Qimen County)

  • Xinjiang Village (Tunxi District)

  • Tongchuan Village (Yixian County)