FBFS Ongoing Research Programs
  1. Key technology  and equipment development of traditional fermented food manufacturing, Task 4:  Safety evaluation, quality improvement and flavor stabilization technology  development of traditional fermented food, National Key Research and Development   Program, 2018.7-2020.12

  2. Molecular mechanism of  light-magnetism-couple regulation on Monascus pigments (MPs) biosynthesis during MPs fermentation process (No.31730068), the major  project of NSFC, 2018.01-2022.12

  3. Study on the molecular mechanism for detection of  Salmonella mediated by functional domain of bacteriophage receptor binding   protein, No.31772054

  4. Establishment of dynamic database and control technology  for drug resistance foodborne pathogens, No.2017YFC1600105

  5. Transcriptional  regulation mechanisms on secondary metabolites in Monascus spp. mediated by  histone deacetylases. NSFC, No.31671835

  6. Investigating  the underlying mechanism of inhibition to Hanseniaspora uvarum from  Saccharomyces cerevisiae during wine fermentation. NSFC, No.31871768

  7. Research on  key techniques of producing high quality grape and wine in east area of Helan  Mountain--Collection and development of wild yeast in east area of Helan  Mountain. Major Project of Key Research and Development Plan from Ningxia, No.  2016BZ06-03

  8. Biosynthetic  pathway of azaphilone and naphthalenone Monascus yellow pigments from Monascus spp. NSFC, No. 31871780


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