The International Joint Research Center of Liquor Quality and Safety (ICAB) is a collaborative research initiative established by the China Food Fermentation Industry Research Institute in partnership with globally renowned brewing institutions. Recognized by the Ministry of Science and Technology, this center serves as a leading platform for research and development in the brewing industry.

With external collaborations involving prestigious international scientific research institutions and internal ties to prominent industry leaders, the center has achieved remarkable milestones. Over the years, it has undertaken 14 rounds of government-to-government exchange projects across 7 countries and facilitated 6 national-level exchanges through the Ministry of Science and Technology. It has also led or participated in 17 national and provincial-level research projects, achieving 34 internationally recognized breakthroughs and receiving 17 national and provincial awards. Among its notable accomplishments are the second prize of the National Science and Technology Progress Award in 2013 and the first prize of the Hubei Province Science and Technology Progress Award in 2017, alongside more than 30 authorized patents.

Focusing on core values such as safety, quality, health, and efficiency, the center addresses key challenges within the brewing industry through targeted scientific research. Its efforts have successfully resolved numerous complex industry issues, placing it at the forefront of developing and applying essential technologies. By effectively transforming research outcomes into practical applications, the center has become a vital technical support system for many leading domestic brewing enterprises, driving technological advancement and innovation. 

Through its international science and technology cooperation platforms, the R&D department has established partnerships with nearly 20 countries, including the United States, Germany, the United Kingdom, France, Russia, and Italy. It has hosted conferences, exhibitions, and international study tours while promoting industry-university research collaboration and knowledge transfer. These initiatives have strengthened China's brewing industry and enhanced its global standing, with the center playing a pivotal role in international scientific and technological cooperation, leadership, and innovation.

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1. The creator of the technology behind the first bottles of dry white and dry red wine in New China.
2. The lead research unit for the three pioneering industrialization projects in Chinese Baijiu history (Yantai, Fenjiu, and Moutai trials), which marked a significant era in Baijiu development.
3. The first in China to develop and industrialize the catalytic hydrogenation process for xylitol production.
4. Filed China’s first patent for erythritol, establishing a unique Chinese fermentation process based on *Yarrowia lipolytica*.
5. Published the beer industry’s first professional book, Handbook of the Beer Industry.
6. Established the first international joint research center in the brewing industry.
7. The first in China to export proprietary Itaconic acid-producing fermentation strains to a Fortune 500 company in the United States.