Tao Hu, Director of Innovation and Research Center of Sichuan Teway Food Group Co., LTD. Tao Hu is currently responsible for the research and development of compound seasoning technology, leading the team to carry out basic research and application research in flavor chemistry, sensory science and new raw materials of compound seasoning.
Adhering to the corporate mission of "Create a good life with delicacy ", Tao Hu is committed to the research and promotion of basic disciplines and key technologies of compound seasoning industry and meeting the needs of consumers with leading technology, high-quality products and professional services. Also, he served as vice president of Sichuan condiment Association and director of Sichuan food science and Technology Association.
CC105 - Hall 18 1st Floor
Spiciness is a top celebrity among the primary flavors in the Chinese cuisine, which is especially reflected in the hot pot. Spiciness can be different in multiple ways. How can spiciness be made to stand out? How can a spicy hot pot be made with a distinctive flavor?