Food Biotechnology and Food Safety Laboratory (FBFS Lab, fbfs.hzau.edu.cn) develops from Food Microbiology Laboratory of Agricultural Ministry of China, which was set up by Professor Xuehui Zhao, one of inaugurators of Food Microbiology in China. FBFS mainly relies on the scientific and technological platforms including：Key Laboratory of Environment Correlative Dietology of Ministry of Education, Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods.

As early as more 80 years ago, the academic papers from the lab were published on the famous national and international journals. For example, two papers were published on the journals of Huanghai and Food Research in 1945 and 1949, respectively. [Xuihui Zhao. Aspergillus spp. from Jiading of Sichun province in China. Huanghai, 7(3):27-34, 1945; Hsiohui Chao (Xuihui Zhao). Microbiology of paw-tsay:Lactobacilli and lactic acid fermentation. Food Res., 14(5): 405-412,1949].

Since the founding of new China (1949), the system researches of foundation, application foundation and product development of food microorganisms have carried out by the lab, including lactic acid fermentation, alcohol fermentation, acetone and butanol fermentation, bio-degumming of ramee, soy sauce and vinegar brewing, fermented products from soy bean, microbial enzymes, fermented beverages and so on. Among them, "The screening and application of Aspergillus niger F27 with high yield cellulase in soy sauce production" won the Second Prize Award of Science and Technology Progress of The State Education Commission (Education Ministry of China) in 1994.

Prof. Xuehui Zhao