Skip to content 
Entering the food production workshop of “Professor Huang” located in Nanjing National Agricultural High-tech Zone, in a pot of boiling brine, traditional craftsmanship and modern technology are undergoing a wonderful fusion… Recently, Nanjing Professor Huang Food Co., Ltd. was approved as the Key Laboratory of Meat Processing and Nutritional Health of the Ministry of Agriculture and Rural Affairs. This is the first national key laboratory approved in Lishui District.
Starting from a temporary factory building, Professor Huang Ming’s team has successfully opened up a path for the transformation of scientific and technological achievements from the laboratory to the market in Nanjing National Agricultural High-tech Industrial Development Zone, bringing the “Professor Huang” series of products to the dining tables of thousands of households.
Breaking the deadlock: Venturing from the laboratory to the big market
Many people are curious as to why a professor chose to make roast chicken. Huang Ming, a second-level professor at Nanjing Agricultural University and the founder of the company, frankly stated, “For me, the value of food science does not lie in how many papers are published, but in whether it can truly enhance people’s dietary experience.”
It took Huang Ming more than ten years to walk this path from the laboratory to the production line. As early as 2009, when he decided to take the mature roast chicken processing technology of Nanjing Agricultural University out of the laboratory, the primary challenge he faced was how to transform the small-batch, high-standard scientific research achievements into stable and reliable industrial production.
It is relatively easy to produce a 90-point product in the laboratory, but ensuring that every roast chicken on the production line remains consistently above 90 points is an entirely different matter. Huang Ming recalled. In 2013, the entire team moved to Baima Town, Lishui City, Nanjing. Two years later, the “Professor Huang” brand was officially established – this brand directly named after an academic title caused quite a stir at that time, but it also demonstrated the team’s determination to deeply bind academic reputation with product quality.
The road to entrepreneurship is by no means smooth. The company once encountered the predicament of its factory being flooded and its equipment being damaged. At its most severe point, the loss reached one million yuan. It is precisely these difficult times that have made the team even more convinced that the upgrading of the traditional food industry must rely on technological innovation.
With the company successively obtaining approval for multiple platforms such as the National Poultry Meat Processing Technology Research and Development Professional Center, a clear path of integration of industry, academia and research has gradually taken shape, laying a solid foundation for its promotion to the “national team” this time.
Innovation: The Leap from “Culinary skills” to “Craftsmanship”
In the production workshop of Professor Huang’s Food, there is no scene of the traditional roast chicken workshop where the master chef controls the heat based on experience. Instead, intelligent equipment precisely controls every processing parameter.
In Professor Huang’s food research and development system, “culinary skills” are being systematically transformed into “craftsmanship”. The core of this transformation lies in the “Industrial processing technology for high-quality Poultry Meat Products” developed by the team – this technology has been selected as one of the key agricultural technologies promoted by the Ministry of Agriculture and Rural Affairs in 2025.
What we do is not simply replicating traditional flavors, but using scientific methods to analyze and optimize traditional craftsmanship. Professor Huang Ming pointed at the smart brine cooking pot that was in operation and explained. With this self-developed equipment, 1,500 chickens can be cooked simultaneously in one pot, ensuring that each one is evenly flavored. The production efficiency is more than 10 times higher than that of traditional methods.
The fully automatic continuous oil-water separation frying equipment independently developed by the team can effectively reduce the generation of harmful substances during the frying process. The rapid cooling and fresh-keeping technology can reduce the core temperature of the product from 90℃ to below 25℃ within 15 minutes. Combined with precise packaging, the shelf life of “Professor Huang Roast Chicken” has been significantly extended from 15 days to 3 months, greatly enhancing the product’s competitiveness.
At present, the annual sales volume of “Professor Huang” roast chicken has exceeded one million, and its products have entered mainstream supermarkets and e-commerce platforms across the country. The company’s product line has also expanded from the initial roast chicken to over 30 kinds of products such as duck blood vermicelli soup and salted duck. The company’s technological achievements have been promoted to 20 provinces across the country, providing technical support to over 50 food enterprises, thus forming a virtuous cycle of industrial upgrading driven by technological innovation. With the official approval of the “Key Laboratory of Meat Processing and Nutritional Health of the Ministry of Agriculture and Rural Affairs”, Professor Huang’s mission in food research and development has been upgraded once again. This national-level platform will become an important link in the innovation chain of the Agricultural High-tech Zone, injecting innovative impetus into the high-quality development of the meat products industry. A responsible person from Nanjing National Agricultural High-tech Industrial Development Zone said.
