Recently, the project “Key technologies and applications of full value and efficient processing of bio-powder for food resources”, participated by the research team of Professor Yue Fengli of our school, won the third prize of the Science and Technology Progress Award of China Light Industry Council, which is another awarded project after the first prize of the Scientific and Technology Progress Award of China General Chamber of Commerce, represents the improvement ofthe scientific research and application level of our school.

The project “Key technologies and applications of full value and efficient processing of bio-powder for food resources” has effectively solved the application problem of high efficiency and full value of agricultural resources. The project developed four types of ultra-fine crushing equipment, 15 types of ultra-fine powders of agricultural products, 11 types of new-type ultra-fine powder nutrition foods; built three new pilot production lines; formulated and records four product enterprise standards; obtained 10 national authorized patents (includingnine invention patents); published 18 papers, of which two were included in SCI and two were included in EI. It carried out academic exchanges and personnel training, jointly trained more than 160 graduates and undergraduates,c ultivated more than 3100 scientific and technical personnel of new farmers and township enterprises, and developed new equipment, new technologies and new products for the project in Qinghai Kangjian Biotechnology Co., Ltd. and Yantai Double Towers Food Co., Ltd., Jinan Hualu Food Co., Ltd., Fruit and Vegetable Huade Company and other related companies. The products are sold throughout the country, and the cumulative product sales income in the past three years has reached 31.965 million yuan, and it has stimulated farmers to increase their income by more than 26 million yuan, generated “Double Towers” pea dietary fiber, “Huade” reishi shell-broken spore powder capsule and other brand products. The project has realized the full value and efficient use of food resources with significant social and economic benefits.