l  Our Staff

There are 40 employees on the regular payroll. Among them, 13 people have senior professional titles, one is a leading scientific and technological innovation talent in the National Ten Thousand Talents Program, and 17 people have obtained doctorate degrees.

l  Basic Information

The Grain and Oils Processing Research Institute is committed to the research and application of healthy grain food processing technology, healthy oil processing and new quality preservation technology, grain and oils biotechnology and other fields. Since the 13th Five-Year Plan (2016-2020), the institute has undertaken 123 vertical scientific research funding projects and 63 horizontal research projects, with scientific research funding of more than RMB 80 million. Among them, there are 21 national key R&D plan projects, topics and tasks; 10 National Natural Science Foundation projects, 6 scientific research projects at the local, provincial and ministerial levels; 29 projects including the formulation and revision of national, industry and group standards, and 58 special projects for basic scientific research expenses. The cumulative value of scientific and technological achievements commercialization has reached more than RMB 39 million.

l  Research Direction

Research and application of healthy cereal foods processing technology. Taking rice, wheat, corn, and miscellaneous grains as the main research objects, the institute focuses on the research, development, promotion and application of new grain processing technologies, new equipment, new products, and new standards, including: the structure and functional relations of grain components and related regulation; evaluation of grain processing and its health-promotion effect; creation and development of functional grain foods; modern processing technology and equipment of grain staple foods; research on the efficient step-by-step utilization technology of grain processing by-products and grain starch, protein, grain dietary fiber and other resources.

Research and application of healthy oil processing and new quality preservation technology. The institute coordinates the development of oleochemistry, primary and deep processing of oils, focusing on the research and application of new preservation technologies for healthy oils and edible vegetable oils, mainly including the research and application of functional oils, the research and application of nutritional concomitants in oils, and the application and mechanism research of natural antioxidants in edible vegetable oils, research on the value-added utilization of oil and fat processing by-products, and oil and fat standard research, etc.

Research and application of grain and oils biotechnology. With the goal of maintaining the quality and safety of national grain, oils and food products and promoting high-quality development of the industry, the institute focuses on the application technology research of natural active substances, bacteria (agents) and enzymes (preparations) related to grain, oils and food products, and actively carries out high-value utilization of by-products and research on application technologies for the prevention and control of mycotoxin in grain and oils.