The Food Science and Processing Research Center, Shenzhen University
Established in April 2017, the Food Science and Processing Research Center, Shenzhen University is headed by Prof. Chi Wu, a member of Chinese Academy of Sciences. Relying on the College of Chemistry and Environmental Engineering, the center integrates production, education and research, carries out studies on scientific questions relevant to macromolecules in food science and processing and focus on separation, purification and processing of vegetable protein, starch and cellulose. It also engages in development of new product, new technology and new process as well as industrialization of academic achievements. Its long-term goal is to create a new healthy food process industry that reducing animal protein by enhancing the usage of vegetable protein, cultivate new comprehensive talents of food science and processing for China, and contribute to the development of healthy food industry as well as the improvement of people’s trophic structure.