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Oct 22, 2025
BUA Powers a Bountiful Harvest with Advanced Technology
In this golden autumn season, all parts of Beijing are alive with harvest activities, with the joy of abundance filling the air. Bearing in mind their mission of strengthening and invigorating agriculture, BUA members are committed to converting scientific research achievements into "golden keys" to boost agricultural production. From the "Doctor Farm" where pear trees are laden with fruit to t...
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Oct 11, 2025
BUA's Technological Innovations Shine at the 2025 Da Bei Nong Group Harvest Festival
The 2025 Da Bei Nong Group Harvest Festival kicked off on September 23. Under the theme of "Technology Empowers Harvest", BUA showcased more than 20 original technological outcomes at the festival. Featuring the "chip-level" seed technology, "second-level" detection, "space-level" flavor, and "ecology-level" solutions, BUA injected a strong "tech vibe" into the harvest festival.At the site, BUA...
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Sep 23, 2025
BUA Showcases Technological Achievements at 32nd China Beijing Seed Industry Conference
From September 11 to 14, the 32nd China Beijing Seed Industry Conference was held in Beijing. BUA displayed several technological outcomes at the conference, showing the progress and achievements it has achieved in the innovation of urban agriculture technologies.It's learned that the conference was first co-sponsored by the departments of agriculture and rural affairs in Beijing, Tianjin and H...
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Sep 23, 2025
BUA’s Six Courses Listed Among the 3rd Batch of State-level Undergraduate Courses
The Ministry of Education recently announced the results of the 3rd batch of recognized national first-class undergraduate courses. BUA’s six courses, namely Protected Horticulture, Fermentation Engineering, Horticultural Professional Skills Training, Veterinary Public Health, Crop Entomology, and Rural Statistics and Survey, were put on the list, covering three categories of first-class blend...
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Jul 29, 2025
Prof. Wei Ying's Team Publishes a New Research Paper on Food Chemistry to Reveal How Lactobacillus Acidophilus and Bacillus Subtilis Co-Fermentation Unlocks the Potential of Traditional Chinese Herbal Medicine in Protecting Liver
The team led by Professor Wei Ying from the College of Food Science and Engineering recently published a research paper titled "Enhanced bioactivity of honeysuckle-Cassia seeds extracts through Lactobacillus acidophilus and Bacillus subtilis co-fermentation: Impact on alcoholic liver disease and gut microbiota" on the Food Chemistry (CAS Tier 1, IF=9.8). The innovative technology provides a new...