Food Quality and Safety Standardization

Food Quality and Safety Standardization
Key areas of research and scope of work:


Research on food standardization theory and construction of standard system. It does research mainly on laws and regulations together with policy and system related to food safety, development strategy and regulating research for food standardization, research on theory, principles and methods of food standardization, research on establishment and operation of food standardization, on technical trade measures for food, standardization research on food enterprises, evaluating research on operation effect of food standard, standardized research on food packing material and product quality safety.
Research on fundamental food standards and international standardization. It mainly undertakes research on implementation and management of fundamental standard such as food terminology and classification, food label standards, label and marking of the food nourishment, label and marking of the food additives, tracking research on the international dynamic standard of food, contrastive and analyzing research on international food standards, research on the characteristics of the food in pivot industry and guidance for its implementation, and research on the establishment and maintenance of food standards database and information management systems. We actively follow and  study,  standardization activities held by international organizations FAO/WHO/CAC and ISO/TC34.

Research on standardization of food security control and management. It mainly undertakes research on quality security control theories in food processing, total quality control and object-oriented management, research on control technology and administrative pattern of food quality and security, research on quality security for small-scale food industry, drafting of relevant control and administrative standards for food quality and security.



Sensory Food Analysis Standardization


Key areas of research and scope of work:



Research on the fundamental theories and methods for sensory analysis of foods: research on fundamental theories and basic methods for sensory analysis of foods, relevance research on sensory quality of foods and their chemical characteristics and physical characteristics, research on application modern analysis instruments in sensory analysis, research on application of sensory analysis in food safety detection and quality control.



Research on sensory analysis information of food and intelligent research: research on application of chemical pattern recognition technology and information technology in sensory analysis, research on computer management system and intelligent forecast system for sensory quality evaluation, and research style description system and evaluation methods for special style and advantageous foods