Prof aspires to build local equivalent of KFC

Huang says he encountered problems in the food business that cannot be found in labs, and this has helped him produce more papers and patents. In his research, he tackled how to ensure the quality of cooked food without preservatives and how to maintain the flavor of meat with less salt and MSG.

He says he and his teammates have also invented an automatic oil-water-separation frying mechanism that can reduce possible harm caused by fried foods.

In the third year of his business, Huang obtained a professorship for his achievements in helping his graduate students win honors and publish papers in international journals.

In November, Huang's enterprise was designated by the Ministry of Agriculture and Rural Affairs as the National Center for Research and Development of Poultry Meat Processing Technology. His entrepreneurship was also awarded by the Ministry of Education.