Our company cooperate with Jiangnan University. We established research centre of bio-food technology. We have twelve professional researcher, include five high engineers, five engineers and two assist engineers. Here are about our expert:

Dr. Tao Zhang received her Ph.D. in food science from Jiangnan University, and served as an associate professor of State Key Laboratory of Food Science and Technology (Jiangnan University) for more than 2 years. Her research activities focus on value-added novel products for food and applications, such as gama-amino butyric acid, teanine, inulin, chickpea protein isolates, etc. She is the member of Institute of Food Technologists (IFT). She has published about 30 papers in this field and several papers have been accepted by SCI.

Wanmeng Mu

Dr. Wanmeng Mu,male, Ph.D., associate professor. was born in Sep 1981 at Anhui Province, China. He received his B.S. degree in Biochemistry from Anhui University in 2001 and his Ph.D. degree in Biochemistry and Molecular Biology in 2006, awarded by University of Science and Technology of China. From Jul 2006 to Jun 2007, he worked at the School of Food Science and Technology, Jiangnan University, as associate professor. In Jul 2007, he became a faculty member of the State Key Laboratory of Food Science and Technology, Jiangnan University.Research interest in Gene engineering of food enzymes.Production of functional food factors using microbial and enzymatic reactions.

Professor Bo Jiang

Dr. Bo Jiang is a professor of Food Science and an executive director of State Laboratory of Food Science and Technology at Jiangnan University. He received his BS in Chemistry at Nanjing University in 1982, MS and Ph. D. in Food Science at Wuxi Institute of Light Industry (Currently, Jiangnan University) in 1989 and 1993, respectively.Dr. Bo Jiang’s main research activities focus on the functional foods and enzymology. He provides national leadership to develop and research, education and extension programs in the areas of functional, value-added novel products for food and applications. He was frequently sought speakers on functional foods at professional conferences, symposia, and strategic planning meetings worldwide. He has produced 3 books, more than 100 papers in leading scientific journals and more than 10 patents. The current research areas include functional peptides, gama-amino butyric acids, fructo-oligosaccharides, inulin, tagatose and relevant enzymes such as fructosyltransferase, inulinase, glutamic acid decarboxylase, fibrinolytic enzymes and transglutaminase.Dr. Bo Jiang is an active professional member of IFT, a board member of Chinese Institute of Food Science and Technology and an executive editor of the Journal of the Science of Food and Agriculture.