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畜禽水产研究室主要开展畜禽与水产加工过程中组分结构变化、风味品质修饰、加工适应性与品质调控等方面的前沿性基础研究,研究蛋白质、脂肪及其他主要组分在不同加工条件下的互作机理、品质形成、保持与劣变机理;重点开展传统畜禽水产品的工业化加工、方便预制调理食品制造、冷链物流技术等核心关键技术开发研究。现有科研人员8人,其中高级职称4人,中级职称3人,初级职称
The Laboratory of Livestock and Poultry Aquaculture mainly conducts cutting-edge basic research in the aspects of composition and structure changes, flavor quality modification, processing adaptability and quality control in the process of livestock and poultry aquaculture. The research focuses on the effects of protein, fat and other major components under different processing conditions Under the interaction mechanism, the quality of formation, maintenance and deterioration mechanism; focus on the traditional industrialization of livestock and poultry aquatic products processing, prefabricated to facilitate the food manufacturing, cold chain logistics technology core technology research and development. Existing scientific research personnel 8 people, including 4 senior titles, intermediate grade 3, junior titles