Food additives and ingredients Engineering Research Center (the " Engineering Center") is combined with the overall planning of Beijing Technology and Business University academic development, established and developed by integration of the key disciplines and the advantaged disciplinary group of our school. January 2010, the Beijing Municipal Education Commission approved the establishment of "food additives and ingredients Engineering Research Center of Colleges and Universities in Beijing," which is one of the 26 Engineering centers first constructed in Beijing.
The Engineering Center is based on the development ideas, which mean original innovation and integrated innovation, take the key products and key technologies of food additives and ingredients as the research cores, modern engineering technology and basic research to support industry development, take research and development alliance as the main researchment and development, achieve breakthroughs in key areas. Focus on in-depth study of major common key technologies,such as food flavors and fragrances, green chemical engineering, bio-manufacturing technology, efficient extraction and separation, modernization and standardization of food and catering, food safety and quality control ,etc; concerned on food safety and development conditions of the industry at home and abroad, develop new of brand food, ingredients and its exclusive technology and engineering equipment of Beijing characteristics, and Chinese characteristics , guide the modernization and standardization of Beijing traditional food, specialty food, food production. Has made a number of innovative results Especially in the preparation and engineering technology of sulfur-containing spices and heterocyclic flavor, protein enzyme and its engineering techniques, thermal reaction flavor preparation and engineering technology, food flavoring and engineering technology, and fat controlled oxidation engineering technology.
Engineering Center has management committee and technical committee, 40 fixed researchers, including 15 professors, 18 associate professors, and more than 65% of them have Ph.D.
