The Institute of Food Science at Zhejiang Academy of Agricultural Sciences (ZAAS) was founded in 1994 and focuses primarily on applied research in the initial and intensive processing of agro-products, by-product utilization, and new technology demonstration and extension. With its predecessor, the Research Center of Post-production Technologies of Zhejiang (1988), it is one of the earliest institutions of its kind in the country, covering a wide range of disciplines.
The institute has made significant advancements in agro-product logistics and the nutritional quality control of dry nuts, berries, vegetables, and edible fungi, addressing key issues in physiology and pathology related to post-harvest storage, quality loss during transportation, and the development of supporting techniques, materials, and machinery. In intensive agro-product processing, its research focuses on staple fruits and vegetables, animal and aquatic products from Zhejiang, and intestinal micro-ecology, with innovations in fermentation, functional nutrition foods, efficacy evaluation, and intelligent equipment.
The institute has secured more than 140 patents and collaborates with enterprises to promote industry growth and contribute to rural revitalization through new technologies such as oxidation control for nuts, localized commercialization of berries, prepared food processing, whole citrus fruit juice, Jinhua ham processing, hoisin sauce, and pickles. It has established cooperative relations with over 20 overseas universities and agricultural institutions, including USDA/ARS, OSU, the University of Queensland, and CCAGR. The institute currently employs 47 staff members.
More information (in Chinese): http://www.zaas.ac.cn.
