The Institute of Agro-product Processing focuses on accelerating the development of agro-product processing through basic research, processing technology, new products R&D, and industrial technology extension.

The Institute currently has six research teams, which are engaged in fruit and vegetable processing, food nutrition and health, animal products processing, food bioengineering, grains and economic crops processing, aquatic products preservation and processing. Our research results are at the forefront of combined drying of fruits and vegetables, flavor control of poultry meat, development of bioactive substances, comprehensive processing of corn, deep processing techniques of grains and economic crops, intensive processing of agricultural products with medicine and food homology, evaluation of food nutritional benefits and biological fermentation, aquatic products preservation and conditioning leisure food processing.