食品营养团队主要研究营养因子的高效制备技术、营养因子的活性保持技术、营养因子的功能评价和分子作用机理。以营养因子结构解析、量-效关系和作用机理为基础，开发营养因子的高效制备、活性保持、兼具营养与安全的功能食品加工新技术、新工艺、新产品。同时研究传统发酵食品的营养风味及安全问题，以酿造菌种的优选和发酵过程控制为基础，开发传统发酵食品的优良菌种、发酵过程控制技术、新产品和新工艺。

        Our researches focus on the efficient preparation techniques of nutritional factors, activity maintenance techniques of nutrition factors, functional evaluation and molecular mechanism of nutritional factors. Based on the structure analysis, does-response relationship and acting mechanism of nutritional factors, we aim to develop efficient preparation and activity maintenance of nutritional factors, new technology, new processes and new products of nutritional foods concerning about both safety and nutrition. Meanwhile, we have been studying nutrition, flavor and safety of the traditional fermented foods. Based on the optimization of fermented stains and fermentation processing control, we also aim to develop microbial strains for traditional fermented foods, technology for fermentation process control and related new products and technology.

详细介绍请点击：http://spxy.tust.edu.cn/kxyj/kytd/78515.html