Food colloids can be dissolved in water and fully hydrated to form viscous, greasy or gelatinous macro-molecular substances. They can play a thickening, gel, emulsifying stability, encapsulation, oil substitution, biofilm forming, adhesion and other functional characteristics in food, and can provide food with different appearance, rich variety and delicious taste.

It is mainly used for the extraction of effective components of Chinese herbal medicine, the refining of heat sensitive bio-pharmaceuticals, and the separation of lipid mixtures. It is even used for pigment extraction, hops extraction, caffeine removal and aromatic substances extraction in coffee in the food and catering product line.

This laboratory analyzes the nutrition, pigment, flavor, technology, physics, composition and safety properties of food, so as to study their changes in the process of production, processing, storage and marketing and the impact of these changes on food quality and safety.

It is used to analyze and evaluate the physical reaction and sensory quality of food raw materials and products, and determine or improve the product formula and process. By analyzing and evaluating the comprehensive quality of food, such as the quality of raw materials and products, storage conditions, competition analysis, the main factors of food flavor and smell, food market investigation and new product development.

Extract natural fragrance from herbs and food spices, and then match different fragrances to add the fragrance of functional foods and nutritional supplements, which can not only enrich people's taste buds, but also enrich people's sense of smell. The products can be used the natural fragrance of food to achieve physical and mental health.

Under suitable conditions, we transform the raw materials into the products required by human beings through specific metabolic pathways, analyze and understand the strain itself, screen it by using the natural mutation of the strain, and make the microorganism grow and reproduce rapidly with the help of culture medium and culture conditions. Different fermentation processes are used in all kinds of food.

Each cell of a plant carries a complete genome and has the potential to develop into a complete plant. This laboratory takes the cotyledons of plant roots, stems, leaves, flowers, buds and seeds, and sometimes use pollen grains and anthers for cultivation and tissue culture.

Integrate computing and experimental means, including bio-medicine, biophysics, food chemistry, theoretical and bio-informatics modeling, multi-scale molecular simulation, big data analysis and other technologies, engage in functional molecular design, discovery, structure-activity and action mechanism research, develop functional foods, innovate herbal medicines, and make new technologies for component diagnosis and food safety detection.

Movement Science involves sports psychology, biology, health preservation, medicine, etc. It uses raw materials and ingredient, combined with daily work and rest, as well as Chinese and Western health preservation to develop and research the product of the integration of medicine and food.