Interests, Areas

Focusing on the core areas of food microbiology, we concentrate on three key research directions that integrate fundamental theory with practical applications.

Mining and Utilization of Characteristic Microbial Resources from Ethnic Minorities in the Wuling Mountain Region

Investigate microbial community structure and functional diversity in fermented foods, use high-throughput sequencing to decode microbial ecological networks, and identify functionally promising strains.

Interested in this area?Contact us for partnerships or graduate admissions.

Microbial Protein (Meat Analog) and Biocontrol in the Wuling Mountain Region: Dual Boost for Food Safety

Harness specialized microbial fermentation to synthesize proteins and develop meat-like alternative foods, expanding new protein sources. Simultaneously, discover biocontrol strains to manage harmful foodborne microorganisms and fungal toxin contamination, providing dual support for food safety development.

Interested in this area?Contact us for partnerships or graduate admissions.

Wuling Mountain Region: Big Data and AI-Driven Precision Development of Microbial Engineering and Functional Foods

Leverage microbial fermentation technology to develop bioactive compounds and functional foods, focusing on optimizing fermentation processes, elucidating structure-activity relationships of functional components, and evaluating their biological activities.

Interested in this area?Contact us for partnerships or graduate admissions.

Partner with Us

If you're interested in the research areas above, please contact us via email to discuss collaboration opportunities. Undergraduate and graduate students are also welcome to join our team.