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Cereal Processing and Quality Control Research Team


Chief Scientist

Guo Boli,Professor, Doctoral Supervisor

Research focus and objectives

Detailed area of responsibility, research interests, project descriptions and applications of research: we focus on nutritional components, nutritional quality formation mechanism and control of cereal processing, and develop the scientific theories, methods and technology system of cereal quality formation during processing. We aim to solve the bottleneck problem in the cereal processing industry and improve the safty, taste, quality, appearance and nutrional value of food for industry and comsumers.


In recent years, the research group won 14 provincial and ministerial science and technology awards, formulated 4 agricultural industry standards, obtained more than 40 national invention patents, and published more than 200 papers including more than 80 SCI papers.


1.Innovation and Industrialization of key Technologies for Improving quality and efficiency of Indica rice Processing won the second Prize of Science and Technology Progress of Hunan Province in 2019.

2.Technological Innovation and Application of Rice Semi-dry grinding Powder won the third Prize of Scientific and Technological Progress of Henan Province in 2018.

3.Key Technologies of green emission reduction processing of large rice flour won the Top ten Promotion Achievements of agricultural Product Processing Industry of ministry of Agriculture in 2017.

4.Research on key Technologies of green emission reduction processing of rice flour won the Second Prize of Science and Technology Award of China Grain and Oil Society in 2017.

5.Research and Application of Traceability Technology of Main Agricultural Products won the first prize of Technology Progress and Innovation of Award of Chinese Institute of Food Science and Technology In 2012.

6.Study on Quality Analysis and Utilization Technology of Wheat Kernels won the second prize of Award of Science and Technology, Shanxi Province In 2012.

7.Key Technologies and Industry Demonstration of Noodle Production won the first prize of Technology Progress and Innovation of Award of Chinese Institute of Food Science and Technology In 2014.

8.Production and Applications of Cereal Flour” won the Excellence Award of China Patent In 2015.

9.Research and Application of Detection and Identification Technology of Irradiated Food won the First price of Science and Technology Achievement Award of Chinese Academy of Agricultural Sciences in 2013.

10.9 standards such as the identification method of thermoluminescence of irradiated spices and dehydrated vegetables won the Second prize of China Standard Innovation Contribution Award jointly awarded by General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China and Standardization Administration of China in 2014.

11.Establishment and Industrialization of Irradiation Processing Standard System for Agricultural Products won the Second prize of Science and Technology Award of Jiangsu Province in 2014.

12.Technology and Application of In-situ harmful substances digestion and safe storage of agricultural products won the Second price of Science and

13.Technology Award of Chinese Cereals and Oils Association in 2015.