Brief introduction：

This direction is based on the important relationship between food and human health, explaining the changes of food nutrients and their functional activities during processing, exploring the interaction between food and human body; researching processing strategies to improve food nutrition and function, and developing deep processing technology and healthy food of food resources and processing by-products.

It has distinctive features in the basic research and product development of sugar metabolism and lipid metabolism, functional noodle processing technology and equipment, and evaluation of mechanical texture of noodles.

Main Research Fields：

•Grain Science and Nutrition: Theory and Application of Noodle Processing; Carbohydrate Structure and Digestion; Whole Grain Nutrition

•Food Nutrition and Metabolism: Regulation of Glucose and Lipid Metabolism and Gene Expression by Food Nutrients and Functional Components

•Probiotics and Health: Food - Intestinal Flora - Human Health Interactions; Lactic Acid Bacteria Fermented Foods and Their Nutrition and Function; Detection and Control of Foodborne Pathogenic Bacteria

•New technology for processing agricultural products: Mechanical Texture Evaluation and Mechanical Analysis of Processing Process of Agricultural Products; Technologies and Equipment Such as Subcritical Fluid Extraction，Microwave Processing, etc.