Division of Food Engineering and Nutrition

The division of Food Engineering and Nutrition was established in December, 2009, which is multi-disciplinary integrated and focus on the high-value utilization and deep processing of marine biological resources. The mission of the lab is to meet the social demand of diversification, good quality, convenience, safety and rich nutrition of seafood.

Presently, there are 19 scientists and technicians in the lab, including 4 professors, 6 associate professors. The division has undertaken more than 40 scientific research projects, including National Hi-tech R&D Program (863), Natural Science Foundation of China, Ministry of science and technology support programs and Special Funds for Agro-scientific Research in the Public Interest. The division has gained 12 prizes, including marine achievement innovation award, China standard innovation award and Chinese agricultural science and technology award. The division has published more than 200 research papers (30 papers indexed by ISI Science Citation Index or Engineering Index), 8 scientific publishing monographs and obtained 17 authorized patents. The division also published 3 national standards and more than 20 industrial standards.

Major Research Areas

1. Basic research on seafood nutrition and quality

2. Marine functional foods and biological products

3. Deep processing of aquatic resources

4. Nutritional requirement and feed for aquatic animal

5. Comprehensive utilization of by-products from aquatic products processing


Lab staff of food engineering and nutrition