On 16 August, the Institute of Agro-Product Processing YAAS was granted a Regional Science Fund from the National Natural Science Foundation of China. The funded project is entitled “Effects of dextran structure on rheological property and microstructure of fava bean protein gels” and will last from January 2020 to December 2023. It marks the institute’s first fund from National Natural Science Foundation.
Founded in October 2016, the Institute of Agro-Products Processing carries out research and product development to provide science and technology support in building a world-class “green food brand” for agro-products in Yunnan.
The fund will be applied by Dr. Shi Qiao from Research Center of Fermentation Technology, one of the four research centers in the institute. The project aims to improve the processing properties of legume proteins through fermentation with exopolysaccharide-producing lactic acid bacteria. Yunnan boasts abundant resources of fermented foods, such as fermented soy pastes, pickles, and hams. One major research area of the institute is to develop new fermentation technology and enhance the quality of traditional fermented foods.