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黄龙博士

日本大阪市立大学食品营养科学专业工学博士，常州毅博生物科技有限公司创始人。曾在世界卫生组织（WHO）和联合国环境规划署（UNEP）担任调研员，在丹尼斯克（Danisco）、帝斯曼（Royal DSM）多年从事生物高分子学、创新药剂学的基础研究，以及酶制剂、菌种等的应用研究。兼任华东理工大学生物工程学院硕士生导师，在相关国内外学术杂志上曾发表40余篇以中、英、日三种语言撰写的高影响因子的论文，参与编撰《Textural Characteristics of WorldFoods》（英文，Wiley出版）、《新食感事典》（日文，Science Forum出版）以及《多糖及其改性材料》（中文，化学工业出版社出版）等学术书籍。毅博团队基于自有专著《特医食品的开发与精益制造》、《精准营养与长寿医学产业》的实践案例，之前曾经在江苏泰州的中国医药城建设运营过部分内容，对当地的自然资源充分利用，以及配套促进康养产业做出了杰出的贡献。此外，毅博团队长年对外技术服务，开发经验丰富，成功案例多，如：为修正健康集团设计开发糖尿病专用低GI营养配方粉；完成上海元点医药科技有限公司“手术后非全营养配方食品开发项目”及其在肿瘤患者上的临床营养学验证。作为技术服务供应商，对国食注申TY2018009 佳膳佳立畅全营养配方食品提供稳定性研究服务。为江苏及山东的两家投资过10亿元的大型生物医药企业开发得有肿瘤、糖尿病、肾病、重症手术期的4种特定全营养配方食品粉剂，已进入临床验证期。 HUANG Long received the PhD degree in Food and Nutritional Sciences from Osaka City University, Japan. He has worked as a researcher for the World Health Organization (WHO) and the United Nations Environment Programme (UNEP), and has conducted basic research in biopolymers and innovative pharmacology, as well as applied research in enzymology and culture strains at Danisco and Royal DSM for many years. He has published more than 40 papers with high impact factor in Chinese, English and Japanese in relevant academic journals at home and abroad, and has presided over and participated in the editing of four academic monographs in Chinese, English and Japanese, including "Development and Lean Manufacturing of Foods for Special Medical Purpose". With many years of experience in research, development and management at home and abroad, he is innovative and passionate, and is adept at leading his team to make full use of internal and external resources to complete industrialisation projects of original technologies.

日本大阪市立大学食品营养科学专业工学博士，常州毅博生物科技有限公司创始人。

曾在世界卫生组织（WHO）和联合国环境规划署（UNEP）担任调研员，在丹尼斯克（Danisco）、帝斯曼（Royal DSM）多年从事生物高分子学、创新药剂学的基础研究，以及酶制剂、菌种等的应用研究。兼任华东理工大学生物工程学院硕士生导师，在相关国内外学术杂志上曾发表40余篇以中、英、日三种语言撰写的高影响因子的论文，参与编撰《Textural Characteristics of WorldFoods》（英文，Wiley出版）、《新食感事典》（日文，Science Forum出版）以及《多糖及其改性材料》（中文，化学工业出版社出版）等学术书籍。

毅博团队基于自有专著《特医食品的开发与精益制造》、《精准营养与长寿医学产业》的实践案例，之前曾经在江苏泰州的中国医药城建设运营过部分内容，对当地的自然资源充分利用，以及配套促进康养产业做出了杰出的贡献。此外，毅博团队长年对外技术服务，开发经验丰富，成功案例多，如：为修正健康集团设计开发糖尿病专用低GI营养配方粉；完成上海元点医药科技有限公司“手术后非全营养配方食品开发项目”及其在肿瘤患者上的临床营养学验证。作为技术服务供应商，对国食注申TY2018009 佳膳佳立畅全营养配方食品提供稳定性研究服务。为江苏及山东的两家投资过10亿元的大型生物医药企业开发得有肿瘤、糖尿病、肾病、重症手术期的4种特定全营养配方食品粉剂，已进入临床验证期。

HUANG Long received the PhD degree in Food and Nutritional Sciences from Osaka City University, Japan. He has worked as a researcher for the World Health Organization (WHO) and the United Nations Environment Programme (UNEP), and has conducted basic research in biopolymers and innovative pharmacology, as well as applied research in enzymology and culture strains at Danisco and Royal DSM for many years. He has published more than 40 papers with high impact factor in Chinese, English and Japanese in relevant academic journals at home and abroad, and has presided over and participated in the editing of four academic monographs in Chinese, English and Japanese, including "Development and Lean Manufacturing of Foods for Special Medical Purpose". With many years of experience in research, development and management at home and abroad, he is innovative and passionate, and is adept at leading his team to make full use of internal and external resources to complete industrialisation projects of original technologies.