Research Results of NJFU Published in ‘Trends in Food Science & Technology’

Recently, the National Key Laboratory of Forest Food Resource Mining and Utilization of our university, in collaboration with Zhejiang Agriculture and Forestry University and other units, published a review paper titled "Artificial Intelligence and Multi scale Data Fusion for High value Utilization of Where Proteins: A Systematic Review" in the top 5 journal in the field of agriculture and forestry science, "Trends in Food Science&Technology" (IF=15.4) https://doi.org/10.1016/j.tifs.2026.105790 ）. Dr. Yang Fangwei, a young teacher from the College of Light Industry and Food Science at our university, is the sole corresponding author of the paper. Yu Jiajun, a 2023 undergraduate student majoring in Food Quality and Safety, is the sole first author of the paper, and our university is the first completion unit. In recent years, Dr. Yang Fangwei's team has been dedicated to the exploration, screening, efficacy evaluation, and stabilization of functional active ingredients in forest plant derived (medicinal and edible) food, as well as research related to their binding and interaction with cow milk protein and improvement of functional characteristics. The publication of this paper is an important manifestation of its long-term academic accumulation and continuous scientific research, and has been supported by various funding projects and projects such as the National Natural Science Foundation of China, the Shuishan Teacher Research Start Fund of Nanjing Forestry University, the Open Project of Zhongyuan Food Laboratory, the Open Course of Jiangsu Key Laboratory of Market Regulation, and the College Student Practice Innovation Training Program.