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核心技術團隊

Core technical team


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公司現有專家顧問及科研人員40余人,涵蓋了微生物學、營養學、生理學、藥學、生物化工、食品科學等領域專業人才,80%以上的科研人員擁有碩士及以上學歷。

It now has more than 40 expert consultants and researchers, covering professionals in the fields of microbiology, nutriology, physiology, pharmacy, biochemistry and? food science, etc.. Over 80% researchers have a master degree and above.?

專業科研團隊,只為精益求精

A professional research team constantly strives for perfection?


資源 1

  • 天津科技大學食品工程與生物技術學院 教授 博導

  • 海河學者特聘教授

  • 中國食品學會乳酸菌分會理事

  • 民盟天津市委員會常委

  • 天津市海外聯誼會理事

曾任:

  • 天津市政協常委

  • 天津科技大學 研究生院 副院長

  • 天津市保健食品化妝品專家咨詢委員會專家

  • 全國休閑食品標準化技術委員會果凍工作組委員

  • 天津市輕工工程學會常務理事

  • 天津市食品學會常務理事

  • 天津市免疫學會第二屆理事會理事

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  • A professor and doctoral advisor at College of Food Engineering and Biotechnology, Tianjin University of Science & Technology

  • A Hehai Scholar chair professor

  • A director of Lactic Acid Bacteria Society, Chinese Institute of Food Science and Technology

  • A standing member of Tianjin Municipal Commission of China Democratic League

  • A director of Tianjin Overseas Friendship Association

Formerly as:

  • A standing member of Tianjin Municipal CPPCC

  • Dean of Graduate School, Tianjin University of Science and Technology

  • An expert at Tianjin Expert Consultation Committee for Health Food and Cosmetics

  • A member of Jelly Working Group, China National Snack Food Standardization Technology Committee

  • An executive director of Tianjin Light Industry Engineering Society

  • An executive director of Tianjin Society of Food Science

  • A member of the Second Council of Tianjin Society for Immunology


資源 2

  • 華中科技大學公共衛生學院 教授 博導

  • 國家保健食品評審專家

  • 享受國務院政府特殊津貼

  • 華中科技大學同濟醫學院營養與食品衛生學系主任

  • 《營養與食品衛生學》全國規劃教材編委

  • 第二屆全國醫藥高等院校預防醫學專業教材評審委員會委員

  • 第三屆全國醫藥高等院校預防醫學專業教材評審委員會秘書

  • 中華預防醫學會食品衛生學分會常委

  • 湖北省食品衛生學會副主任委員

  • 武漢食品衛生學會主任委員

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  • A professor and doctoral advisor at School of Public Health, Huazhong University of Science and Technology

  • A national expert reviewer of health food

  • A winner of special government allowance from the State Council

  • Head of Department of Nutrition and Food Hygiene, Tongji Medical College, Huazhong University of Science & Technology

  • An editorial board member of national programming textbook Nutrition and Food Hygiene

  • A member of the second review board of preventive medicine textbooks for national medical colleges and universities

  • A member of the third review board of preventive medicine textbooks for national medical colleges and universities

  • A standing member of Food Hygiene Society Chinese Preventive Medicine Association

  • Vice Chairman of Hubei Institute of Food Hygiene

  • Chairman of Wuhan Institute of Food Hygiene



資源 3

  • 丹麥奧胡斯大學博士

  • 武漢市外聘專家及“城市合伙人”

  • 曾任南丹麥大學蛋白質組學研究中心主任

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  • A doctorate holder at University of Aarhus

  • An external expert and “urban partner” of Wuhan City

  • Formerly as Director of Proteomic Research Center, University of Southern Denmark


從事多年微生物資源開發,及其在生命健康和綠色農業領域應用的相關研究

Has been engaged in microbial resource development and the research of its application to health and green agriculture fields for many years.


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諾佰克擁有行業領先的科研平臺

Noabiox has an industry-leading research platform


諾佰克建立了具有國際先進水平的益生菌科研平臺,可以承擔:

從種質資源的篩選開發,到菌株基因分析;

從菌粉生產工藝研究,到益生菌應用產品開發;

從產品營養學研究,到功能學驗證

......

等全面的科研工作

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Noabiox has established an internationally advanced probiotics research platform, so it is able to screen and develop the germplasm resource, and analyze genes of bacterial strains, study the production process of bacterial powder, and develop probiotics application products; study product nutrition and verify the function

.....

and other scientific researches.

諾佰克擁有

獨立知識產權種質資源庫

Noabiox has a germplasm resource bank for independent intellectual property


資源 1

近2000株益生菌種質資源,篩選出性能優越,功能優異的商業菌株。這些菌株優選自中國傳統食品及健康人體,經分離純化、篩選鑒定、安全性評估、腸道定殖測試、以及功能驗證等一系列基礎研究,更適應國人腸道和體質,兼具安全性和功能性。所有商業菌株均具備獨立知識產權,并在國際典藏中心進行了專利典藏。

High-performance and functionally excellent commercial strains are screened out from nearly 2,000 probiotics germplasm resources. These strains are selected from traditional Chinese food and healthy volunteers. After a series of basic studies, including separation and purification, screening and identification, safety assessment, intestinal colonization test, and functional verification, these strains have been considered more adaptive to Chinese people’s intestinal environment and physical condition. They are not only safe but also effective. All the commercial strains have their independent knowledge property rights, with the patents preserved at the International Collection Center.


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