The Product Creation and Marketing Platform focuses on the development direction of "green, healthy and intelligent" and the strategic layout of "2 + 1" of China National Research Institute of Food and Fermentation Industries. Relying on the advantages of traditional fermentation and functional food fields of the Institute, collaborating with the resource platforms of testing, standards, brewing and functional food research and development, the Platform is responsible for the creation and marketing of terminal products endorsed by the Institute, creating a high-end industrial operation platform, to lead industrial upgrading with innovation and ensure people's quality of life with services.
Department of Product Innovation and Marketing has academician consultant team, food safety experts and national professional judges. Through decades of research and accumulation of key databases of various products and first-class product innovation and R&D capabilities, a scientific product selection and evaluation system has been formed. Relying on the resources advantages of the China National Standardization Center of Food and Fermentation, International Joint Research Center of Quality and Safety of Alcoholic Beverages (ICAB), The Quality Assurance Service Platform, The Authenticity Verification Platform of Famous and High-quality Products, and The Food Research and Development Innovation platform, Department of Product Innovation and Marketing improves product collaborative creation, development and marketing capabilities, and creates and develops an independent brand product creation and promotion platform with core scientific and technological connotation. On the basis of cultivating scientific research strength and strengthening the ability of market expansion, Department of Product Innovation and Marketing gives full play to the brand value of China National Research Institute of Food and Fermentation Industries, taps the core technological advantages and characteristics of various products, integrates internal resources, industry resources and social resources, creates perfect and multi-dimensional market-oriented operation and marketing channels, and ultimately achieves corporate operation.
Existing products:
The Product Creation and Marketing Platform uses the key database of Jiangxiangxing baijiu accumulated for decades to establish the selection and evaluation system of high-quality Jiangxiangxing baijiu by means of gas phase "fingerprint", isotope mass spectrometry, analysis and comparison of chiral compounds and trace elements, expert sensory evaluation and other methods. The high-quality Jiangxiangxing baijiu created by comprehensive selection and identification is compared and evaluated with the large database of Maotaizhen typical traditional Jiangxiangxing baijiu, and the key flavor components of the radar chart are similar.
According to the internal control standards of Jaiangxiangxing baijiu products of China National Research Institute of Food and Fermentation Industries, more than 100 parameters such as sensory, physical and chemical, safety, compliance indexes, flavor stability and traditional Jiangxiangxing baijiu identification are tested and monitored to ensure product quality, safety and quality stability.
Direction 1: Product creation
The Product Creation and Marketing Platform has academician advisory team, food safety experts, national professional judges, key databases of various products accumulated over decades of research and first-class product innovation and R&D capabilities, forming a scientific product selection and evaluation system to ensure product quality stability and flavor consistency. Relying on the resource advantages of China National Standardization Center of Food and Fermentation, International Joint Research Center of Quality and Safety of Alcoholic Beverages (ICAB), Quality Assurance, Service Platform, Famous Quality Products Authenticity Identification Platform, Food Research and Development Innovation Platform, The Product Creation and Marketing Platform gives full play to the brand value, taps the core competitiveness, and carries out high-quality, healthy Chinese food craftsman series of products to create and promote services.
Direction 2: Product customization
Using the key database of various products accumulated over decades, scientific product selection and evaluation system, according to the customer's own needs, starting from the quality and image design, Department of Product Innovation and Marketing creates personalized high-quality products with exclusive style for customers to meet the wine needs of business banquets, family gatherings, festivals and other scenes.
Backbone of the department
Yin Jianjun, a Professor of Engineering, is currently the deputy chief engineer of China National Research Institute of Food and Fermentation Industries Co., Ltd. and the director/general manager of Department of Product Innovation and Marketing. For a long time, he has engaged in the research and identification of alcohol flavor substances, research and application of food safety testing technology, food quality and testing, laboratory management and other related work. Currently, he is mainly responsible for food product innovation and development, brand establishment, product operation and channel development. At the same time, he is an evaluation expert of China National Science and Technology Progress Award, vice president of China Food and Drug Corporation Quality and Safety Promotion Association and chairman of Fermented Food Committee of FDSA PRC China, standing director of China Association for Quality Inspection, member of National Technical Committee 358 on Chinese Spirits of Standardization Administration of China and member of National Technical Committee 471 on Brewing of Standardization Administration of China. In recent years, he has participated in 4 national and provincial scientific research projects, published more than 100 papers jointly or independently, and more than 10 patents for invention and utility model. He has won the third prize of National Science and Technology Progress, the second prize of China Light Industry Science and Technology Progress, the Central Government organ Youth Practical technology Achievement Award, and the first prize of Beijing Food Society Youth science and Technology Paper.
Ding Hui, a Professor of Engineering, Deputy Director/deputy general manager of Department of Product Innovation and Marketing of China National Research Institute of Food and Fermentation Industries Co., LTD., Deputy Director of the 3rd Pastry Sub-Technical Committee of National Baking Products Standardization Technical Committee, and national qualification assessor. For a long time, she has engaged in food quality and safety assurance, food testing technology research and laboratory quality management, production process quality management and monitoring technology research and technological achievements transformation of alcohol product development and comprehensive quality assurance, product operation and channel development and other related work. She has completed the research and development of a number of detection methods and the drafting, preparation and revision of standards. She has published many papers and won the third prize of science and technology Progress of China Light Industry Federation.
Li Zhaojing, an Engineer with a master’s degree. Currently, she is the director/manager of Integrated management and quality Assurance Center of Department of Product Innovation and Marketing. She has engaged in food testing technology research, food quality and safety assurance and laboratory quality management and other related work for many years. Currently, she is mainly responsible for food product innovation and development, quality assurance, product operation and other work.
Wang Xiaochen, an Engineer. Currently, he is the deputy director/deputy manager of Product Sales and Business Promotion Center of Department of Product Innovation and Marketing. He has engaged in food testing technology research, food quality and safety assurance, customer business promotion, business promotion and other work for many years. Currently, he is mainly responsible for food product creation and development, quality assurance, product promotion and other work.
