Mr. Pan Taian, Chairman of Wofubairui, 1960 was born in Panying Village, Zhouta Township, Zhongning County in March. 1982 After graduating from Pantan University, he was assigned to teach in the Department of Food Science and Engineering, Agricultural College of Ningxia University, specializing in food teaching and research, and then went to Wuxi Institute of Light Industry (now Jiangnan University), the most authoritative institution of food in China, for further study, and obtained a master's degree in food engineering. 1985 organized the establishment of the department of food science and engineering, and successively served as the director of the food engineering teaching and research section, the deputy director of the department of food science and engineering, and the director of the food teaching experimental factory of Ningxia Agricultural College. 65438-0988 was seconded to the Food Office of the Economic Commission of Ningxia Autonomous Region to be responsible for the examination and approval of four major food projects in the autonomous region. 1997 transferred to Ningxia Biofood Engineering Technology Center as an imported talent as the director of the center.

Ningxia Fude Bio-food Engineering Co., Ltd. was established in 1998, and Ningxia Wofu Bai Rui Bio-food Engineering Co., Ltd. was established in 2000. Out of a sense of responsibility for hometown and nationality and a strong interest in Lycium barbarum, 1992 began to specialize in the research of Lycium barbarum, and successively presided over the national project of deep processing of Lycium barbarum 1 and four provincial and ministerial scientific research projects of Lycium barbarum. He has published 32 papers in Food Science, Dairy Industry in China, Food Additives in China, Journal of Ningxia Agricultural College, Journal of Ningxia University, Food Industry Science and Technology and Ningxia Agriculture and Forestry Science and Technology. Editor-in-chief of Soft Drink Technology, and deputy editor-in-chief of four university characteristic textbooks, namely Meat Products Technology, Dairy Products Technology and Progress, and Food Factory Design Principles, have won six provincial and ministerial awards for many years, and achieved good social and economic benefits.

From 1995 to 2006, Comrade Pan Taian applied for 12 invention patents in the State Patent Office, and five of them have obtained national invention patent certificates, namely "Supercritical CO2 extraction technology of Lycium barbarum seed oil and its products", with patent number ZL 99106579.4; ; "Technology and method for producing low-temperature vacuum puffed fruit and vegetable chips" PatentNo.: ZL 99106580.8; ; The patent number of "Production Technology and Method of Lycium barbarum Fruit Wine" is ZL 96118934.7; The patent number of "Lyophilization Technology of Lycium barbarum Powder" is ZL 00102108.7; +008.7; The patent number of "Preservation Technology of Lycium barbarum Juice at Room Temperature" is ZL00 103020.5.

1996 presided over the school reform research and practice of food engineering practice teaching 1997 won the second prize of teaching achievements in the autonomous region; Soft drink technology editor 1998 won the third prize of scientific and technological progress in the autonomous region; The invention patent chinese wolfberry wine series development and production 1998 won the gold medal in the 7th China Patent New Technology and New Products Expo; The development and production of the invention patent Lycium barbarum seed oil, Lycium barbarum polysaccharide and Lycium barbarum powder won the gold medal in the 9th China Patent New Technology and New Products Expo in 2000. 200 1 The project "Research on the Development of Lycium barbarum Seed Oil by Supercritical CO2 Extraction" won the third prize of scientific and technological progress in the autonomous region; Undertaking and presiding over the national development and research project "Efficient extraction of Lycium barbarum seed oil and Lycium barbarum polysaccharide", and obtaining the national key new product certificate in 2002; "Study on Preservation Technology of Lycium barbarum Juice at Room Temperature" won the third prize of scientific and technological progress in 2003; In 2007, fresh Lycium barbarum juice beverage won the innovative product of the 8th China International Food and Beverage Expo.

1992 Participated in China Agricultural Products Storage and Processing Society, and was the director of Ren Xuehui; In 2000, he was hired as an expert member of the expert Committee of the autonomous region government; In 2002, Ningxia Food Science and Technology Society was established, and Ren Xuehui Ren Xuehui was the vice chairman and secretary general; In 2005, he was hired as an expert member of the environmental protection expert Committee of the autonomous region; In 2006, he was hired as an expert member of the Expert Committee of Ningxia Party Committee; In 2006, he served as the director of China Institute of Food Science and Technology. Supercritical fluid extraction technology, membrane separation technology, Lycium barbarum polysaccharide refining, extraction of effective components of Chinese herbal medicine, market and marketing.