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.

Vigorously develop research on functional ingredients for fermented food based on synthetic biology, and establish a consumer intelligent 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 its comfortable, healthy, and high-quality development.

Collaboratively establish an international research platform focused on 'Alcohol and Health' and conduct 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.

The first International Beer Summit Forum hosted by ICAB was successfully held in Beijing, carrying out flavor omics based metabolic mechanisms and quality improvement technologies.

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

Beer center was established to conduct research on brewing technology, and provide engineering consulting for new enterprises.

Establish a beer center, conduct research on brewing (mainly beer) technology, and provide engineering consulting for new enterprises