Key areas of research and scope of work:

Research on the fundamental theories and methods for sensory analysis of foods: research on fundamental theories and basic methods for sensory analysis of foods, relevance research on sensory quality of foods and their chemical characteristics and physical characteristics, research on application modern analysis instruments in sensory analysis, research on application of sensory analysis in food safety detection and quality control.

Research on sensory analysis information of food and intelligent research: research on application of chemical pattern recognition technology and information technology in sensory analysis, research on computer management system and intelligent forecast system for sensory quality evaluation, and research on Chinese style description system and evaluation methods for special style and advantageous foods.

Research on food consumption preferences: research on the food consumption behavior characteristics of food consumers in China, research on the food consumption preference difference between Chinese and western food consumers, and quantitative description research on the basic tastes of Chinese people.

Internal corresponding technical work of Sensory Analysis Sub-committee of Food Technical Committee of International Organization for Standardization (ISO/TC34/SC12);

Consultation and training of food sensory analysis standardization;

Construction of food sensory analysis laboratory of China National Institute of Standardization and providing technical service.