National Health Manager, Dietitian
R&D Director of the Institute of Life Science and Health, FTCM
Member of the Chinese Medicine Fermentation Drug Professional Committee of the China Association of Traditional Chinese Medicine
Director of Nutrition and Health Management Branch of Beijing Nutrition Society
He has been engaged in the big health industry for more than 10 years, and has been committed to the research and development of traditional Chinese medicine fermented functional foods with the same origin as medicine and food.
In the field of fermentation of traditional Chinese medicine technology, especially in ginseng, astragalus, polygonatum polygonatum and other medicinal and edible homologous varieties, in-depth research has been carried out, and a number of core academic papers have been published, as well as a number of national authorized invention patents. He has served many first-line brands, including COFCO, Tong Ren Tang, Hongri Pharmaceutical, Guangyuyuan, Correction, Hu Qingyutang, Sinopharm, etc.
6.2H
Young people's demand for health care has become a new driving force in the market of the same source of food and medicine, and their demand is "pressing" the market and product changes. To dispel dampness, lower blood pressure, hair growth, help sleep, liver protection, so red barley, hawthorn, black sesame, mulberry, sour date and other raw materials have "through into" the market ...... new demand and new raw materials can open food-is-medicine of how many kinds of products possible?