CAU

a Beijing research leader advancing solid-state fermentation of okara with Aspergillus oryzae and lactic-acid bacteria to remove the beany off-flavour and convert soy pulp into functional fibre and protein for noodles and baked goods.

Country
China
R&D
Coverage
CNEUUS
bioremediation
livestock-aqua
Regulatorsusda-aphisefsafdamoa-china

Verifiable facts

FactValueSource
AffiliationCollege of Food Science and Nutritional Engineering, China Agricultural Universityfaculty.cau.edu.cn · spxy.cau.edu.cn · maxapress.com
Research focussolid-state fermentation, probiotics, okara modification, food biotechnology, and lactic acid bacteria metabolismfaculty.cau.edu.cn · fdl.cau.edu.cn · spxy.cau.edu.cn · globethesis.com
FacilityBeijing Key Laboratory of Functional Food from Plant Resources and Probiotics Research Centerfdl.cau.edu.cn · maxapress.com
GrantNational Natural Science Foundation of China, National Key R&D Program, and Beijing Natural Science Foundation projectsspxy.cau.edu.cn
Principal staffZhao Liang, Han Beizhong, Li Pinglan, Liu Ping, and Zhou Fengfaculty.cau.edu.cn · fdl.cau.edu.cn · spxy.cau.edu.cn

Independent sources: faculty.cau.edu.cn · fdl.cau.edu.cn · globethesis.com · maxapress.com · spxy.cau.edu.cn

Technologies
NameClusterRisk
Animal Welfare Tech (Sensors & Behavioral Monitoring)livestock-aquaMedium
Upcycled food ingredientsbioremediationLow

Compiled by BIOECON from primary sources.

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