Conduct research on the health effects of beverage alcohol, evaluate consumer comfort, explore the use of genetic testing to evaluate alcohol content, and develop an intelligent consumer sensory experience platform.

Conducted multiple research on functional ingredients for fermented food based on synthetic biology, and established an intelligent consumer sensory laboratory.

The Baijiu Sub-center of the National International Joint Research Center for Liquor Quality and Safety was established in partnership with Wuliangye. Its aim is to develop an international research and development platform for Baijiu, with a focus on promoting the studies of its comfort level and quality.

Collaboratively established an international research platform focused on 'Alcohol and Health' and conducted research on the relationship between alcohol and health using food sensory science.

The International Joint Research Center for Liquor Quality and Safety (ICAB) has been approved by the Ministry of Science and Technology to conduct microbial community structure analysis of multi-strain fermentation systems and research the screening and application of key functional microorganisms.

Hosted the first International Beer Summit Forum  in Beijing, holding presentations on flavor omics based metabolic mechanisms and quality improvement technologies.

Stated a development proposal of 'producing sufficient beer and comprehensively producing liquor' while implementing an energy conservation and emission reduction technology system for alcoholic products.

Established  "Fermentation Engineering Technology R&D Department" in the Joint Center for Baijiu, Yellow Wine, and Wine to carry out safety and quality control technologies for alcoholic products based on modern instrumental analysis.

Established a beer center, conducted research on brewing (mainly beer) technology, and provided consulting services for new enterprises.