Category: foodtechnology

Chinese Academy of Agricultural Sciences issued the”14th five year plan” for science and technology development
By: Date: 2021-12-03 Categories: foodtechnology Tags: ,

Recently, the”14th five year plan” for science and technology development of the Chinese Academy of Agricultural Sciences was released. The plan puts forward the development objectives and key points of scientific and technological innovation of the Chinese Academy of Agricultural Sciences in the 14th five year plan, and makes specific arrangements from the aspects of Discipline Force layout, scientific research task organization, science and technology platform support, system and mechanism innovation, planning implementation guarantee, etc.

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Professor Wang Shaojin’s team made new progress in bacterial spore control
By: Date: 2021-12-03 Categories: foodtechnology Tags: ,

Professor Wang Shaojin, School of mechanical and electronic engineering, Northwest University of agriculture and forestry science and technology, has made new progress in bacterial spore control. The research result”activation mechanism of slowly acidic electrically treated water on Bacillus cereusspores” was published in food microbiology.

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The South China Sea Institute of Chinese Academy of Fishery Sciences”SSR fluorescent marker primer and application for paternity identification of pompanus ovatus” has been authorized by the national invention patent
By: Date: 2021-12-03 Categories: foodtechnology Tags: ,

Recently, the”SSR fluorescent marker primer and application for paternity identification of pompanus ovatus” invented by Guo Liang, Zhang Dianchang and Yang Quan of Nanhai Fisheries Research Institute of Chinese Academy of Fishery Sciences has been authorized by the national invention patent with the patent number of zl201811417973. X. The primer has high polymorphism and stable and reliable PCR products.

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The molecular nutrition and health food innovation team of Northwest University of agriculture and forestry science and technology added an academic paper and was selected into ESI high citation library
By: Date: 2021-12-03 Categories: foodtechnology Tags: ,

According to the latest statistics of the Basic Science Indicators Database ESI (Essential Science Indicators), the molecular nutrition and health food innovation team led by Professor Wang Min of the school of food published the academic paper”rheologic, thermal and in vitro digestibility properties on complex of plasma modified tartarry buckwheat stages with quercetin” Selected ESI highly cited papers.

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The Yellow Sea Fisheries Research Institute of Chinese Academy of Fishery Sciences”a method to promote the formation of sporangium branches of shell filaments of Porphyra semifolia” has been authorized by the national invention patent
By: Date: 2021-12-03 Categories: foodtechnology Tags: ,

Recently,”a method for promoting the formation of shell filamentous sporangium branches of Porphyra semifolia” invented by Liang Zhourui of Yellow Sea Fisheries Research Institute of Chinese Academy of Fishery Sciences has been authorized by the national invention patent. The authorization announcement date is October 26, 2021, and the patent number is zl2019113945933.

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The freshwater center of Chinese Academy of Fishery Sciences”a mussel breeding device for efficient prevention and control of fishery water pollution” has been authorized by the national utility model patent
By: Date: 2021-12-03 Categories: foodtechnology Tags: ,

Recently, the”a mussel breeding device for efficient prevention and control of fishery water pollution” invented by Chen xiubao, associate researcher of freshwater fishery research center of Chinese Academy of Fishery Sciences, has been authorized by the national utility model patent with the patent number of zl202023062477.2.

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The team of Professor Yu Xiuzhu from the food College of Northwest University of agriculture and forestry science and technology has made new progress in the oxidation detection of edible oil
By: Date: 2021-12-03 Categories: foodtechnology Tags: ,

Recently, Professor Yu Xiuzhu’s team of Food College of Northwest University of agriculture and forestry science and technology made new progress in edible oil oxidation detection. The research results were published in the journal critical reviews in food science and nutrition under the title of”mechanism, indexes, methods, challenges, and perspectives of edible oil oxidation analysis”.

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“A north-south relay utilization method of Portunus trituberculatus” by Yellow Sea Fisheries Research Institute of Chinese Academy of Fishery Sciences has been authorized by the national invention patent
By: Date: 2021-12-03 Categories: foodtechnology Tags: ,

Recently, the”North-South relay utilization method of Portunus trituberculatus” invented by Gao Baoquan of Yellow Sea Fisheries Research Institute of Chinese Academy of Fishery Sciences has been authorized by the national invention patent. The authorized announcement date is November 5, 2021, and the patent number is zl202010109838x.

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“A standardized tank for taking pictures of young fish in vivo” of freshwater center of Chinese Academy of Fishery Sciences has been authorized by the national utility model patent
By: Date: 2021-12-03 Categories: foodtechnology Tags: ,

Recently, the”standardized photographing tank for young fish” invented by Jiang Tao, an associate researcher of Freshwater Fisheries Research Center, has been authorized by the national utility model patent with the patent number of zl202023107491. X.

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The list of projects to be accepted in the fourth Shandong patent award selection publicizes these projects in the food field
By: Date: 2021-12-03 Categories: foodtechnology Tags: ,

It was learned from Shandong market supervision and administration that on December 1, the office of Shandong patent award Review Committee publicized the list of projects to be accepted in the fourth Shandong patent award selection. Among them, there are 27 patent projects in the field of food.

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