Mr. Pan Taian, chairman of Wofubairui, was born in Panying Village, Zhouta Township, Zhongning County in March 196. After graduating from Pantai 'an University in 1982, he was assigned to teach in the Department of Food Science and Engineering, College of Agriculture, Ningxia University, specializing in food teaching and research. Later, he 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. In 1985, he 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. In 1988, he 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. In 1997, he was transferred to Ningxia Biofood Engineering Technology Center as an imported talent and served as the director of the center.

Ningxia Fude Bio-food Engineering Co., Ltd. was established in p>1998, and Ningxia Wofu Bairui Bio-food Engineering Co., Ltd. was established in 2. Due to the responsibility of hometown and nation and strong interest in Lycium barbarum, he began to specialize in the research of Lycium barbarum in 1992, and successively presided over one national project of deep processing of Lycium barbarum and four provincial and ministerial 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, Ningxia Agriculture and Forestry Science and Technology. Editor-in-chief of Soft Drink Technology, and deputy editor-in-chief of four university-specific textbooks, namely Meat Products Technology, Dairy Products Technology and Progress, and Principles of Food Factory Design, have won 6 provincial and ministerial awards for many years, and achieved good social and economic benefits.

From p>1995 to 26, Comrade Pan Taian applied for 12 invention patents in the State Patent Administration, among which 5 have obtained national invention patent certificates, namely "supercritical CO2 extraction technology of Lycium barbarum seed oil and its products" with patent number ZL 9916579.4；; The patent number of "low temperature vacuum puffing fruit and vegetable chips production process and method" is ZL 991658.8；; The patent number of "production technology and method of Lycium barbarum fruit wine" is ZL 96118934.7；; The patent number of "Lycium barbarum powder freeze-drying process" is ZL1218.7；; The patent number of "normal temperature preservation technology of Lycium barbarum juice" is ZL132.5.

In p>1996, he presided over the "Research and Practice of Teaching School Reform of Food Engineering Practice", and won the second prize of teaching achievement in the autonomous region in 1997; Soft drink technology, edited by editor-in-chief, won the third prize of scientific and technological progress in the autonomous region in 1998; The development and production of invention patent Lycium barbarum series wine won the gold medal in the seventh China Patent New Technology and New Products Expo in 1998; Invention patent The development and production of 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 2. In 21, 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; He undertook and presided over the national development research project "Efficient Extraction of Lycium barbarum Seed Oil and Lycium barbarum Polysaccharide", and obtained the national key new product certificate in 22; "Study on Preservation Technology of Lycium barbarum Juice at Room Temperature" won the third prize of scientific and technological progress in 23; In 27, the fresh Lycium barbarum juice beverage won the innovative product of the 8th China International Food and Beverage Expo.

In p>1992, he joined China Agricultural Products Storage and Processing Society and was a director of Ren Xuehui; In 2, he was hired as an expert member of the expert Committee of the autonomous region government; In 22, Ningxia Food Science and Technology Society was established, and Ren Xuehui, Vice Chairman and Secretary General of the Society; In 25, he was hired as an expert member of the environmental protection expert Committee of the autonomous region; In 26, he was hired as an expert member of the Expert Committee of Ningxia Party Committee; In 26, he served as director of chinese institute of food science and technology. Supercritical fluid extraction technology, membrane separation technology, Lycium barbarum polysaccharide refining, extraction of effective components from Chinese herbal medicines, market and marketing.