Introduction to R&D platform
The company's R&D platform has three subordinate technology R&D centers, Wuhan Nengmec Plant Source Anticorrosion R&D Professional Center, Wuhan Nengmec Product R&D Center and Wuhan Nengmec Food Application R&D Center. The platform has more than 10 scientific researchers with master's degree or above, and more than 100 sets of analytical instruments and equipment for the research and development of microbiological technology and related products. It can independently carry out research and development technology and undertake various national, provincial and municipal scientific and technological projects. Establish technical exchange and cooperation relations with Huazhong Agricultural University and Wuhan Light Industry University. The company adheres to the concept of green, non-toxic and harmless products, close to nature, and is committed to establishing a green and sustainable R&D and application system.
At present, the platform is mainly engaged in the research and development of food essence and flavor synthesis, food preservation technology, food processing technology and other directions, which can provide enterprises or manufacturers with high-value anti-corrosion technology solutions.
Graduated from Lanzhou University and majoring in organic chemistry. He worked as a senior researcher in Wuhan Wuxi Kant New Drug Development Co., LTD.,.He is engaged in postdoctoral research in Wuhan University structural lipid molecular modification and separation and purification, edible flavor and synthesis, porous functional materials and other research work. Presiding over and participating in 5 projects of national Key R & D Program, National Natural Science Foundation of China, Hubei Provincial Natural Science Foundation and so on. With the first author or corresponding author in ACS Sustainable Chemistry & Engineering, Journal of Colloid and internface Science, The Journal of Organic Chemistry, cellulose 8 SCI papers in authoritative journals.View Details
She is graduated from Huazhong Agricultural University, majoring in food science, published 1 SCI paper in the international journal ultrasonics sonochemistry as the first author, published 5 papers in the Chinese core journal Chinese Oil Crop Journal and Chinese Food Additives, and has authorized 2 national invention patents. He was engaged in the synthesis and application of functional structure lipids in the Oil Crop Research Institute of Chinese Academy of Agricultural Sciences. At present, he is mainly engaged in the research of food preservation, food shelf life, cinnamic aldehyde microemulsion and molecular mechanism of food flavor.View Details
of Science and Technology, with a master's degree in chemical Engineering. At present, he is engaged in the synthesis research of cinnamic acid derivatives and the optimization of production process, the small test, pilot test and quality control of products, and the route design and production of customized products for customers. The corresponding author has published a thesis in Zhejiang Chemical Industry.View Details
He is graduated from Wuhan Politechnic University, majoring in food safety and processing. He has published 8 papers as the first author or corresponding author in Chinese Oil and Oil, Grain and Oil, Food Industry, Chinese Journal of Grain and Oil News and other journals. Led the publication of 1 invention patent. One municipal scientific research appraisal achievement; participated in one provincial scientific and technological achievements transformation project, and obtained the scientific and technological achievements registration certificate, no.: EK2021C010091000208. Participated in 2 horizontal projects of industry, university and research. At present, he is mainly engaged in food processing technology research, food storage and preservation research.View Details
He is graduated from the School of Chemical Engineering and Pharmacy of Wuhan Polytechnic University with a master's degree in Chemical Engineering and Technology. As the first author or corresponding author, he has published four papers and two invention patents in journals such as Petrochemical Technology, Food Safety Guide, Shandong Chemical Industry and Yunnan Chemical Industry. At present, it is mainly engaged in the optimal reaction conditions, product purification, small test, pilot test amplification and product quality analysis, and the research and mass production of the synthesis route of customer customized products.View Details
She is graduated from the School of Food Science and Engineering of Wuhan Light Industry University, majoring in food safety and control, with a master's degree in food Science. He has published three thesis and three invention patents in modern Food Science and Technology, Chinese Food Journal, International Journal of Biological Macromolecules and other journals. At present, it is mainly engaged in the evaluation and application of potassium cinnamate in different food matrix.View Details