l  Our staff

There are 39 employees on the regular payroll. Among them, 14 have senior professional titles and 20 have obtained doctorate degrees.

l  Basic Information

The Grain Quality and Nutrition Research Institute is committed to scientific research in the fields of database construction of grain quality and nutrition resources, grain quality and standardization, grain quality formation and deterioration mechanisms, grain nutrition and health mechanisms, targeted functional foods, and nutritional improvement and quality improvement of grain and oil products. Since the 13th Five-Year Plan (2016-2020), the institute has undertaken 72 vertical projects and 106 horizontal ones, with scientific research funding of nearly RMB 46 million; it hosted and participated in the formulation and revision of 18 national, 13 industry standards, and 7 ISO international standards; it published 158 academic papers, including 82 in SCI and SSCI publications. The cumulative value of scientific and technological achievements commercialization has reached more than RMB 10.1 million.

l  Research Direction

Database construction of grain quality and nutrition resources. It mainly conducts research and application of a grain quality and nutrition resource database; research on grain classification and its standard system; construction of a grain quality and nutrition evaluation standard system and an evaluation platform; research on the impact mechanism of post-production environmental stress and processing on grain quality.

Nutritional and health mechanisms of grain and oils. The institute mainly carries out comprehensive evaluation and assessment of the relations between grain and oils nutrition and human health; physical and chemical properties, amount-effect relations and the mechanism of action of macronutrients and trace functional active ingredients; research on the interactions between grain and its products and sugar metabolism, lipid metabolism and intestinal flora; development of specific functional food and guidance on healthy dietary consumption.

Improvement of the quality and nutrition of grain and oils products. The institute mainly engages in the development of high-efficiency bioconversion of grain and oils resources and the development of substitute products for antibiotics in feed; R&D on probiotic stress resistance, functional stabilization and effect evaluation technology; R&D of antibiotic reduction technology based on probiotics; probiotic fermentation to improve grain and oils and the nutritional value of processed products.