Jiangnan University

the institution's food science faculty continues to publish leading gellan gum research, including a March 2026 Carbohydrate Polymers review on the formation mechanisms, analysis strategies and regulation of gellan gum-based films, reflecting its position as a global center for hydrocolloid fermentation research.

Country
China
research-institute cn
Coverage
CNEUUS
food-alt-protein
Regulatorsfdaefsanmpa

Verifiable facts

FactValueSource
PartnershipSchool of Food Science and Technology, Jiangnan Universityfoodsci.jiangnan.edu.cn
Research focusfood nutrition and health, food processing and intelligent manufacturing, food safety and quality control, food biotechnology, grain oil and plant protein engineeringfoodsci.jiangnan.edu.cn
FacilityState Key Laboratory of Food Science and Technology; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing; National Engineering Research Center of Functional Food; Future Food Science Center; Advanced Technology Research Institutefoodsci.jiangnan.edu.cn
Grant968 million RMB total research funding since 2016, including 6 National Key R&D Program projects and 7 projects exceeding 10 million RMB fundingfoodsci.jiangnan.edu.cn
PublicationsOver 2000 high-level papers including in CNS sub-journals since 2016foodsci.jiangnan.edu.cn
Principal staffChen Jian, Zhai Qixiao, Mu Wanmeng, Kuang Hua, Liu Long, Wu Jing, Lu Zhenming, Wang Li, Fan Daming, Jiang Bofoodsci.jiangnan.edu.cn · nelcf.jiangnan.edu.cn · sklf.jiangnan.edu.cn

Independent sources: foodsci.jiangnan.edu.cn · nelcf.jiangnan.edu.cn · sklf.jiangnan.edu.cn

Technologies
NameClusterRisk
Alternative thickeners & fermented gumsfood-alt-proteinMedium

Compiled by BIOECON from primary sources.

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