Scientific Research Achievements of Food Engineering College of Harbin University of Commerce

For half a century, several generations of teachers and students have devoted their efforts to the discipline construction and talent training of the college. 1989 the project of "food processing specialty reform" presided over by professor Wu Meng, one of the founders of this discipline, won the second prize of national excellent teaching achievement; 1996 food engineering teaching and research section won the honorary title of excellent teaching and research section of Heilongjiang provincial education commission; During the tenth five-year plan period, the college won the excellent teaching achievement award 16 at or above the school level. More than 20 people won the title of excellent teacher or advanced individual at or above the school level. Since the late 1970s, the core disciplines of the Institute of Food Science have carried out a lot of research work around the superior resources in Heilongjiang, and achieved fruitful results in the physical and chemical properties of soybean protein and its development technology, the mechanism and technology of grain expansion, the development of grain chemistry and baked goods, the physiology of fruit thinning, and the green preservation technology. By the end of the Tenth Five-Year Plan, we had achieved 145 scientific research achievements, won 38 government awards, won 10 invention patents, published 55 academic monographs and textbooks, and published 1432 academic papers. The transformation of scientific research achievements has achieved good economic and social benefits and made positive contributions to local economic development.