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Editor in charge: Food Science
On November 7, 2021, the Shaanxi Forestry Society organized relevant experts to evaluate the results of the "Red Date Drying and Deep Processing Research" project completed by the fruit and vegetable storage and processing team led by Professor Xu Huaide from the School of Food Science and Engineering of Northwest A&F University
The fruit and vegetable storage and processing team of the School of Food Science and Engineering, Northwest A&F University, together with Qingjian Beiguo Jujube Co.
China’s jujube planting area is more than 20 million mu, and the output value exceeds 100 billion.
Expert introduction
Chairman of Processing and Utilization Branch of China Economic Forest Association, Scientific and Technological Support Expert of Forestry and Fruit Industry in Xinjiang Southern Xinjiang of State Forestry Administration, Special Medical Formula Food Review Expert, Director of Snack Food Branch of Chinese Food Science and Technology Society, Member of China Standardization Committee-Spice Subcommittee, National Director of the Food and Drug Industry Science and Technology Innovation Alliance, member of the Expert Committee of the China Light Food Industry Management Center, and member of the Expert Advisory Committee of the National Innovation Alliance of the Pepper Industry
Presided over the completion of edible fungi (fungi mushrooms, shiitake mushrooms, eryngii mushrooms, gastrodia, crab-flavored mushrooms, morel mushrooms, etc.
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