Европейская академия естественных наук Hannover E.V.

Liu Xinqi

Prof. Liu Xinqi, Academician of the Russian Academy of Engineering, Overseas High-level Talent, National Specially Appointed Expert, Professor of the School of Food and Health, Beijing Technology and Business University, Chief Scientist of Beijing Advanced Innovation Center for Food Nutrition and Human Health, and Chief Scientist of National Soybean Processing Industry Technology Innovation Center. Social positions include Vice Chairman of the Chinese Society of Food Science and Technology Plant-Based Food Branch, and Vice Chairman of the Department of Nutrition of the Wu Jieping Medical Foundation. Prof. Liu Xinqi is mainly engaged in the research of food nutrition and health, and protein tectonics biology. He has published more than 180 academic papers, authored three monographs, and authorized more than 40 patents. He has undertaken numerous national projects and industry-academia-research cooperative projects. Relevant achievements have won more than 10 awards, including the First Prize of Invention and Innovation Award of China Association of Invention and the First Prize of Innovation Achievement Award of China Industry-University-Research Cooperation.

Prof. Liu Xinqi led the team to realize the comprehensive development and utilization of soy protein resources, creating the first international production process of soy protein without beany flavor and completing the construction and application of the production line. Meanwhile, based on the soy protein without fishy flavor as raw material, the development and research of plant meat, soy peptides, and flourless bread were carried out. Established and constructed the soy peptide production process technology for preventing muscle atrophy in response to an aging society, providing high-quality raw materials of soy protein peptides for more than 50 enterprises, with an additional output value of more than 3 billion yuan; Through extrusion and protein recombination technology, they have produced a variety of plant meat products suitable for Chinese people's dietary habits, such as plant meat, beef in soy sauce and luncheon meat, and designed and established a plant meat production line with an annual capacity of 10,000 tons, with the technical achievements reaching the international leading level; At the same time, they have established the production technology of flourless.

 

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