THE novochem group
THE CORE Team
At THE, we engineer the fundamental components that redefine food manufacturing excellence. Our scientifically calibrated portfolio delivers targeted functionality across every production challenge.
THE CORE Team
THE boasts a professional and experienced R&D technical team. They are graduated of food science institutions and have worked in renowned food companies, engaging in product development and application, production, and quality management of beverages, meat products, health supplements, dairy products, etc. With professional theoretical knowledge and practical experience serving as a continuous source of support, THE’s powerful R&D team ensures that it remains at the forefront of the industry and maintains a sustained state of collective progress.
Mr. Zhang Zheqi graduated from Lanzhou University (founded in 1909) with a Master’s degree in Nutrition and Food Hygiene. Upon graduation, he directly joined the “China Meat Research Center”, a national-level scientific research institution, where he served as a key member of research teams and participated in more than ten national and provincial-level scientific research projects. These projects included special projects under the National Key Research and Development Programs during the 13th and 14th Five-Year Plans, major consultancy projects of the Chinese Academy of Engineering, and consultancy research projects of the Chinese Academy of Engineering.
Mr. Zhang has published over fifty academic papers, among which twelve have been indexed by SCI, twenty-two by EI, and the rest in Chinese core journals. He has authored twelve papers as the first author, including six SCI-indexed papers, four EI-indexed papers, and two in core journals. In addition, he has co-authored the monograph Theories and Techniques of Traditional Chinese Meat Product Processing and has applied for five invention patents and one utility model patent, with two of them already granted authorization.
Mr. Zhong Guangyue possesses nearly 20 years of experience in food product research and development, quality control, and the construction of high-end beverage production lines. He has continuously deepened his expertise in the liquid concentrate and solid beverage industries, mastering high-quality formulas and advanced production techniques for various beverage products.
Starting from scratch, Mr. Zhong independently led the preparation and construction of a beverage production base. He personally participated in and oversaw the entire process, including selection of production equipment, formulation of production plans, raw material management, production quality control, and product quality improvement. Additionally, he was responsible for production management after the completion of the production line, achieving an exceptional record of zero production accidents and zero product complaints for over a decade. Furthermore, he successfully obtained a utility model patent for his contributions.
Mr. Sun Honglei graduated from Jiangnan University (originating from Sanjiang Normal College established in 1902) with a Master’s degree in Food Engineering. Jiangnan University is a key university directly under the Ministry of Education of the People’s Republic of China, ranked among the national “Double First-Class” universities, “211 Project” universities, and “985 Project Advantageous Disciplines Innovation Platform” universities. Its “Food Science and Engineering” discipline has consecutively ranked first globally for five years.
During his university years, Mr. Sun majored in Advanced Nutrition, Separation Technology, and Food Physics, and has long been dedicated to research on drug detection methods. He is proficient in using high-end detection equipment such as DART-MS, GC-MS, LC-MS, and scanning electron microscopy. His research achievement, “A Method for Rapid Determination of Diazepam Residues in Fish Based on QuEChERS Combined with Direct Analysis in Real-Time Mass Spectrometry,” has successfully obtained a patent certificate.
Mr. Zou Chong graduated from Wuhan Polytechnic University (established in 1951), obtained a Master’s degree in Food Science and Engineering. During his university years, he participated in compiling books such as “Rice Bran Processing Technology,” and published a paper titled “Source Analysis and Preventive Measures of Phthalate Esters in Edible Oils,” which won the first China Association for Science and Technology Excellent Paper Award. Additionally, his research on the deep processing and utilization of camellia seed oil was approved and registered by the Science and Technology Department of Anhui Province, and his research on the deep processing and utilization of rice bran has obtained multiple invention patents.
After graduation, Mr. Zou joined COFCO (founded in 1949, a Fortune Global 500 company, ranking among the top three international grain traders). As the first employee in the R&D department of China Oil and Grain Holdings Limited under COFCO, he led the formulation of departmental responsibilities, work plans, annual budgets, performance indicators, and other documents, and collaborated with COFCO’s R&D management department to manage R&D projects in more than 80 factories across 6 BUs. During this period, he successfully collaborated with Jiangnan University to apply for the “13th Five-Year” National Key R&D Project and participated in the research work as a sub-project member.