There are more than 260 members in team of technical research and development(R&D), among which professors, researchers, senior engineers and doctors accounting for 10.4%. It has been granted near one hundreds patents and patents under application,and integrated domestic and overseas research resources with international perspectives. Experts and professors from all over the world serve as technical consultants of the company,and DBFF also cooperates with the Hefei University of Technology, South China Institute of Collaborative Innovition，Hunan Academy of Agricultural Sciences，Central South University of Forestry and Technology，Shanghai Institute of Technology，Yunnan Provincial Academy of Science and Technology，Kunming Institute of Botany,Chinese Academy Sciences and many other universities and institutions between production, education and scientific research. With its professional and technical advantages.
Core team R & D personnel
Professors, doctorate and other senior researchers
University and Research Institute research cooperation
Chemical Ananlysis Platform
Chemical analysis platform - DBFF has internationally advanced equipment like GC-MS,LC-MS, UPLC, UPCC and such, and has developed 4 technological capabilities: prediction capability, innovation capability, security capability, and big data supporting capability.
Using efficient catalyst in organic synthesis and modern distillation technology to realize the new aroma, developed four core technologies: green chemical synthesis, synthesis of centrality, botanical natural equivalent flavor synthesis technology, new molecular and its entomology synthesis technology.
It’s based on 4 core techniques including micro-biological fermentation, enzyme canalization,resting cell canalization, the technique of enzyme directed evolution and mutagen of strain based on molecular biology. With the modern biological engineering technologies, bioflavors and bio-active substances are successfully produced.
Carry out the research and development of natural flavor and plant extracts using the four advantages: plant resources advantage, standard security advantage, separation and purification technology advantage and efficacy evaluation technology advantage.
Encapsulated flavor is provided with novel state, form and function using new material and new technology. Five varieties of products are developed: powered micro capsule flavor,dysfunctional controlled-release flavor, encapsulate flavor, encapsulated flavor, and longlasting controlled-release flavor.
Chemical Analysis-Top Equipments
Chemical Analysis-Big Data
Plant Resources Sharing Platform
DBFF has the excellent supply channels of plant raw materials on the globe to ensure the quality and the effects of the products from the source. On a national scale,DBFF has fine demonstration planting cooperation base, and it hires the professional agro-technicians who are in charge of the guidance of planting and picking to protect the soil from the pollution and overdevelopment; now the research and development group has developed more than 100 plant extract products which are safe, healthy and green-organic