2024 National Natural Science Foundation of China (NSFC) Food Science Discipline Application Guide!

1. Award Category: Jiangsu Provincial Science and Technology Award, Applied Category 2. Project Title: Key Technologies and Applications of New Models for Intelligent Extraction and Green Utilization of Deep Coal Seam Gas 3. Contributors: Zhai Cheng, Liu Fang, Yang Peiqiang, Sun Yong, Li Jianfeng, Zhang Haoquan, Xu Jizhao, Feng Anxiang, Wang Zhixiao, Cong Yuzhou, Zheng Yangfeng 4. Completion Units: China University of Mining and Technology, Suzhou Newmai Analytical Instruments Co., Ltd., Xuzhou Mining Group Co., Ltd., Henan Pingbao Coal Mining Co., Ltd., Pingan Coal Mining Engineering Technology Research Institute Co., Ltd. National Natural Science Foundation is one of the most important scientific research funding institutions in China, providing extensive financial support and research platforms for researchers. In the field of food science, the National Natural Science Foundation has funded a number of outstanding research projects, including key projects, general projects, youth scientific funding projects, distinguished youth scientific funding projects, innovative research group projects, regional scientific funding projects, and joint funding projects. These projects cover research on the theory and methods of food science and engineering, innovations in food processing technology, food quality and safety evaluation and control, and food nutrition and health research. These projects will provide scientific evidence and technical support for the food industry, promoting innovation and development in China’s food industry. The “2024 National Natural Science Foundation Project Guidelines” highlighted the key areas for funding in 2024. The Food Science (C20) discipline under the Life Science Division mainly funds basic research in areas related to food biology, food chemistry, food safety, and quality, with a focus on food green processing, biological manufacturing, storage regulation mechanisms, food nutrition, flavor formation, and safety control mechanisms. So, what application solutions can Newmai Analytical offer for the National Natural Science Foundation’s Food Science Discipline?

1. Food Processing, Manufacturing, Storage, and Preservation

Newmai Application: Moisture Analysis in Food Drying, Rehydration, Soaking, Gelatinization, Marinating, and Refrigeration Processes

Currently, low-field NMR technology has been successfully applied to the study of water, bound water, and free water distribution and changes during the drying and rehydration processes of meat, grains, fruits and vegetables, and cheese.

2. Food Composition and Nutrition

Newmai Application: Total Fat Content in Chocolate

The fat content in chocolate is an important physical and chemical indicator of its quality. Low-field NMR can quickly and accurately measure the fat content in chocolate, providing strong support for product quality control.

3. Food Nutrition and Storage Regulation Mechanisms

Newmai Application: Measurement of Fat and Moisture Content in Milk Powder

Fat is one of the key nutrients in milk powder. Improper intake of fat can affect consumer health. Additionally, milk powder products require moisture content to be below 4%, as excessive moisture leads to spoilage. Low-field NMR technology quickly measures the fat and moisture content in milk powder products, offering fast testing speed, simple operation, and real-time results. This enables in-process monitoring during production.

4. Mechanisms of Food Nutrition and Flavor Formation

Newmai Application: Solid Fat Content (SFC) Determination

Solid fat content (SFC) helps understand various product characteristics and guides manufacturing processes to produce the highest quality products. NMR methods are internationally and domestically recognized standard methods. Pulse NMR as a method for analyzing fats and oils is included in the following testing standards: GB/T 37517-2019, GB/T 31743-2015, ISO 8292, AOCS Cd 16b-93.

5. Quality Control in Food Processing

Newmai Application: Tobacco Moisture Testing

Moisture content in tobacco is a critical monitoring indicator, directly impacting tobacco processing quality, including assessments during cigarette rod production, rolling, storage, and evaluating intrinsic quality. Low-field NMR technology requires no solvents or sample pretreatment, and has no specific requirements for sample appearance or color. It can quickly and accurately determine tobacco moisture content, different moisture states, and moisture migration.

6. Animal Nutrition, Feed, and Crop Breeding

Newmai Application: Seed Oil and Moisture Content Determination

Common oilseed crops include canola, corn, soybeans, camellia seeds, sunflower seeds, and olives. Oil content in seeds is an important indicator of their commercial value, while moisture content is a critical measure of seed quality. Simultaneously testing the oil and moisture content of crop seeds is essential. Low-field NMR allows non-destructive testing of moisture and oil content, offering fast testing speeds and meeting large-scale seed testing needs.

Newmai provides application solutions (partial)

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