The Institute of Agricultural Products Development and Food Science of the Tibet Academy of Agricultural and Animal Husbandry Sciences (TAAAS) was established in 2017. It is the only food science research institution in the Tibet Autonomous Region that integrates scientific research, technical services, training, consulting, industrial planning, and promotion. The Food Institute currently has a total of 36 employees.
The institute primarily focuses on the processing technology and product research and development of specialty products such as highland barley, Tibetan sheep, and other unique food and medicinal resources. The core technologies developed at the institute support the processing of Tibetan specialties. Focusing on resources such as Tibetan highland barley, yak, Tibetan sheep, and coriander root, the institute has developed a variety of specialty food and beverages, including γ-aminobutyric acid highland barley rice, highland barley powder, highland barley liquor, apricot wine, and coriander root oral liquid. These innovations have contributed to bridging the gap between poverty alleviation and rural revitalization.
The Food Institute actively participates in services related to “agriculture, rural areas, and farmers,” contributing to poverty alleviation through the processing industry. The institute collaborates with local governments and enterprises to complete product development, transformation, and application. Several research teams have been established, including:
- Highland barley nutrition processing and quality control innovation team
- Livestock product processing and quality control innovation team
- Tibet Food Microbial Resource Utilization Innovation Team
- Plateau specialty food and drug resource utilization innovation team
More information (in Chinese): http://www.taaas.org/jgsz/gyjs/ncp.htm.
