Southern Anhui Green Food Deep Processing and Safety Control Research Team
This team leverages the college's distinctive One Fish focus and Huangshan City's four major green food industries (tea, flowers, herbs, and fish) to conduct research and development through established platforms such as the Provincial Rural Revitalization Collaborative Technology Service Center, Provincial Science and Technology Special Mission Group, and Huangshan City Technological Innovation Center for Hui-style Prefabricated Dishes and Functional Biological Products. The team focuses on:
Processing and quality control technologies for traditional Hui-style fermented livestock and aquatic products (e.g., stinky mandarin fish, Dao Ban Xiang cured meat).
Key technologies and equipment for improving quality and efficiency of characteristic forest and fruit foods in Southern Anhui.
Extraction, separation of functional components, and development of new products.
These efforts provide scientific, technological, and intellectual support for the green food industry and rural revitalization in Southern Anhui.
Research Team Direction Consolidation:
Aligned with the college's requirements for master's degree program development by 2028, the team has defined three research directions and allocated personnel with the college's approval:
1. Bioactive Macromolecules and Functional Evaluation (BMFE GROUP)
2. Deep Processing of Food and Quality Regulation (DPFQR GROUP)
3. Food Quality Control and Safety Prevention (FQCSP GROUP)
