乳品科学与工程团队，主要研究方向是乳与乳制品科学与技术及新产品开发，乳制品加工过程机理研究，乳源生物活性物质的开发，发酵型功能乳制品开发等。具体研究方向为：乳粉、乳清、干酪、发酵乳制品加工工艺以及加工过程中的营养及化学变化机理研究、植物蛋白产品开发和乳源生物活性物质制备。
课题组有丰富的乳制品开发经验，申请相关专利40余项，其中包括多种干酪加工设备、干酪产品、液态奶、功能性乳饮料、发酵乳制品等。目前同多家国内外知名食品企业有科研合作项目，如天津海河乳业、山东大地乳业、北京双娃乳业、荷兰DSM食品有限公司以及利乐中国等。
The main research direction of Dairy Engineering Team is dairy science & technology, dairy product development, the component changing mechanism during processing, bioactive substance development and functional dairy products development. The specific research interests include: milk powder, whey, cheese, dairy processing technology and changing mechanism during processing, development of vegetable protein products.
Dairy Engineering Team has extensive experience in dairy products development. the team has applied for more than forty patents which include: cheese processing equipment, cheese products, liquid milk, functional milk beverages and fermented dairy products. We have cooperated with many well-known food companies, such as Tianjin Haihe Co.,Ltd, Shandong Dadi Co.,Ltd, Beijing Shuangwa Co.,Ltd, DSM Co.,Ltd and Tetra Pak China Co.,Ltd.
详细介绍请点击：http://spxy.tust.edu.cn/ch/kxyj/kytd/78527.html
