Mid-term meeting of National Key R&D project on novel animal-derived food resources held in Beijing.
Date：2026-06-02 | Source： | Author： | Page view：
On May 28th, the mid-term progress meeting for the 'Comprehensive Exploration and Engineering Technology Research of Novel Animal-Derived Food Resources' project under the 14th Five-Year National Key R&D Program was successfully held in Beijing. Several authoritative experts, including Researcher Wu Yongning from the National Center for Food Safety Risk Assessment, attended to provide guidance. Zheng Chuangmu, Deputy Director of the Institute of Agricultural Quality Standards and Testing Technology at the Chinese Academy of Agricultural Sciences, which hosted the meeting, also attended and gave a speech. The meeting was chaired by Professor Du Xinjun, the project's chief scientist, and more than 30 people attended, including project and task leaders and key members from participating units.
At the meeting, the project leader, Du Xinjun, gave a detailed report on the mid-term execution of the project, covering aspects such as the basic project situation, completion of the mid-term assessment, progress on key achievements, organization and implementation, use of funds, existing problems, and next steps. Each topic leader also reported on the completion of project indicators, main progress, and achievements.
The expert panel present at the meeting provided detailed comments one by one, unanimously recognizing the effectiveness of the project implementation and its stage achievements. They also offered constructive advice on the final assessment requirements, alignment of results with guidelines, production of landmark achievements, and the use of research funds.
It is reported that since the project started, it has successfully identified 9 new types of nutrients, established evaluation methods for animal-derived new nutrients and functional factors, completed the determination of recommended intake levels and tolerable upper intake levels for 5 nutrients, developed key technologies for green processing and allergen reduction, obtained 7 authorized invention patents, built a 100-ton scale production demonstration line, and completed submission materials for one new food raw material.
Next, the project team will take this meeting as an opportunity to earnestly implement the meeting requirements and the expert panel’s guidance, accelerate the formulation of standards and the submission of new food raw materials, unify the research schedule and technical routes of each topic, continuously optimize the green processing and safety assessment system, and contribute to ensuring food nutrition and safety while promoting high-quality development of the food industry.
