Zhang Min, 44 years old, Ph.D.,Professor and doctorial advisor. Council member of the branch of Agricultural Processing, Chinese Association of Agricultural Science Societies; premium member of Chinese Institute of Food Science and Technology;vice president of the Association of National staple food processing industry and technology innovation;vice president ofPotato staple food processing industry alliance. Mainlyfocus on the research of grain, oil and vegetable protein engineering & technology. Buildthe raw material processing adaptability and nutrition evaluation system for potato and grain; developed many new food products, including grain & potato noodle, reconstituted powder, and reformed nutrition rice; revealed the correlation mechanism between grain processing and the flavor of cooked rice for the application and processing of instant rice and carried outa large number of researches on rice bran protein and vegetable protein with many important outcomes.As the principal investigator,conduct many research projects, including two National Natural Science Foundation projects, threesubtopics from The National Ministry of Science and Technology support projects,one major science and technology project from Beijing Science and TechnologyCommission and one project supported by Heilongjiang Science Foundation for Young Scientists.Took part in many other research projects, including oneNational “863” Plan, oneHeilongjiang science and technology key project and another one supported by the science and technology funds from Heilongjiang Education Department andmany other enterprise projects cooperatingwithcompanies. Published more than 40 research papers in the recent five years, including 7 SCI and EI papers, 2 monographs,6 textbooks and 5 national invention patents.