1. Scientific research on food processing

The structure, physical and chemical properties, nutritional functions, safety characteristics of food components and the changes of various food components during production, processing and storage and their effects on food properties studied from the molecular level.

2. Food nutrition and health research

To carry out research on the physiological effects and metabolic mechanisms of food nutrients, design and develop healthy food products. To study nutrition loss and safety issues in food processing and preservation, master food quality control and testing technologies, as well as relevant laws, regulations and standards.