Cuichun

Cui Chun, male, associate professor and doctoral supervisor of South China University of Technology, director of Guangdong Special Enzyme Engineering Technology Research Center. Mainly engaged in food biotechnology and protein deep processing research. In recent years, he has published more than 200 high-level papers, of which more than 100 are included in SCI (EI), applied for 148 invention patents, and authorized more than 80. Established extensive cooperative relations with many large and medium-sized food companies at home and abroad, cooperative companies include: Nestec Ltd., Bountifood Ltd., Sophie's Bionutrients Pte. Ltd., Yihai Kerry, Infinitus (China) Co., Ltd., Zhongshan Perfect Commodity Co., Ltd., Novozymes (China) Biotechnology Co., Ltd., Foshan Haitian Seasoning Food Co., Ltd., Zhongshan Meimeixian, Guilin Sanjin Pharmaceutical Co., Ltd., Angel Yeast Co., Ltd., Haoji Food Brewing Co., Ltd., etc. Large and medium-sized food enterprises at home and abroad. The research results have been widely recognized by peers and enterprises. Professor Cui Chun has won the second prize of the National Science and Technology Progress Award twice: Key Technologies for the Industrialization of Flavor Peptide-rich Flavor Base Materials and High-end Condiments Produced by Bulk Low-value Protein Resources and Key Technologies for Fermentation and Metabolism Regulation and Industrial Application. China Patent Excellence Award and Guangdong Provincial Patent Gold Award once: A Method for Deep Enzymatic Hydrolysis of Low-value Fish Protein with Inhibitory Effect and Guangdong Science and Technology Progress Award twice and once second prize: Low-value Protein Resources Production Taste Base Materials and Common Key Technologies of High-end Condiments, High-quality Soy Sauce Beer Threonine Efficient Fermentation and Metabolic Regulation Key Technologies, Cantonese Traditional Preserved Meat Products Modern Processing and Safety Control Key Technologies and Industrialization.