"Preparation Technology of Jerusalem Artichoke Polysaccharide Functional Food for Diabetic and Obese People" passed the evaluation of scientific and technological achievements of Shandong Food Science and Technology Society

On November 23, 2022, the Shandong Society of Food Science and Technology organized experts to evaluate
the scientific and technological achievements "Preparation Technology of Jerusalem Artichoke Polysaccharide Functional Food for Diabetic and Obese People" completed by the Institute of Agricultural Products Processing and Nutrition of Shandong Academy of Agricultural Sciences.

 

The meeting invited Liu Kechun, researcher of Qilu University of Technology (Shandong Academy of Sciences), Li Dapeng, professor of Shandong Agricultural University, Chen Liyong, chief physician of Qilu Hospital of Shandong University, Cheng Yanling, professor of Shandong College of Pharmacy, and Yang Wei, senior engineer of Tianjin Agricultural College, to evaluate
the project.

 

Associate researcher Zong Aizhen and assistant researcher Li Yanqi of Shandong Academy of Agricultural Sciences attended the evaluation meeting
.
After pre-meeting communication and brewing, researcher Liu Kechun served as the chairman of this evaluation meeting
.

 

The expert group listened carefully to the report of the project team, reviewed the research report of the results, verified the innovative supporting materials, and fully questioned and commented on the main research content, innovation points, research methods, etc.
of the project, and affirmed the innovation
of the project.
The evaluation adopts a combination of quantitative and qualitative methods, and according to the quantitative score results, qualitative evaluation conclusions are given, and suggestions for improvement are put forward for the project, which is recognized as completed
.

 

After review, the expert group unanimously agreed that the technical data submitted by the project were standardized, the positioning was clear and met the evaluation requirements, the technical route of the project was correct, the process was advanced and innovative
.
Based on the results of the previous evaluation, the project is designed by univariate analysis and response surface optimization, and uses inulin, galacto-oligosaccharides, isomalto-oligosaccharides, L-arabinose, resistant dextrin, etc.
as raw materials to develop compound dietary fiber products for patients with glycolipid metabolism disorders and patients with intestinal inflammation, this product has good solubility, good taste, good application prospects, the project is in line with the development direction of the national health industry, and the economic and social benefits are remarkable
。 The scientific and technological achievements "Jerusalem artichoke polysaccharide functional food preparation technology for diabetic and obese people" completed by the Institute of Agricultural Products Processing and Nutrition of Shandong Academy of Agricultural Sciences have reached the international advanced level
.

 

Background information

 

The CPC Central Committee and the State Council clearly stated in the document "Opinions on Deepening the Reform of the Science and Technology System and Accelerating the Construction of the National Innovation Body" that "we should continue to deepen the reform of the scientific and technological evaluation and reward system, establish and improve the third-party evaluation mechanism, and give play to the role of the scientific and technological community in the evaluation of science and technology" In 2016, the Ministry of Science and Technology abolished the "Measures for the Appraisal of Scientific and Technological Achievements" and other regulations in accordance with the relevant notice of the State Council, and the administrative departments of science and technology at all levels no longer organize the appraisal of scientific and technological achievements.
The evaluation of scientific and technological achievements shall be carried out
by a third-party professional evaluation agency.
Third-party academic level evaluation is a new evaluation method implemented to adapt to the transformation of government functions, the socialization of scientific and technological evaluation, and the diversification of evaluation subjects, with the aim of improving the quality of scientific research work and promoting the transformation
of scientific and technological achievements.
As a scientific and technological community organization in the food industry in our province, Shandong Food Science and Technology Society has issued the Notice on Carrying out the Evaluation of Food Science and Technology Achievements since October 2017 in order to further promote the innovation of food science and technology in our province and promote the application and promotion of food scientific and technological achievements, and carry out third-party evaluation
of scientific and technological achievements.
The evaluation report of scientific and technological achievements signed by the Shandong Food Science and Technology Society can be used as important evidence
for the registration of scientific and technological achievements, the establishment of scientific research plans, the transfer and transaction of achievements, asset evaluation, the review of scientific and technological awards, the approval of production licenses, and the publicity and promotion of scientific and technological achievements.
Shandong Food Science and Technology Society is committed to building a fair, just, authoritative and first-class scientific and technological achievement evaluation institution, and will provide all-round and multi-angle high-quality evaluation services
for food science and education enterprises in the future.