Huang Tao, male, Ph.D. in Food Science and Engineering. Master's Supervisor. Vice Dean of International Institute of Food Innovation, Nanchang University.Permanent member of State Key Laboratory of Food Science and Resources, a recipient of the Outstanding Doctoral Dissertation Award in Jiangxi Province, and has been selected as a "Ganjiang Outstanding Young Talent."

He has presided over one project funded by the National Natural Science Foundation of China and one Key Research and Development Project of Jiangxi Province. As a core team member, he has successively participated in and completed multiple provincial and ministerial-level projects, including the National Key Research and Development Program, the National "863" Program, the National Agricultural Science and Technology Achievement Transformation Program, the Jiangxi Provincial Advantageous Science and Technology Innovation Team Construction Program, and several Key Research and Development projects in Jiangxi Province.

He has been honored with numerous national and provincial awards, including the National Science and Technology Progress Award (ranked 9th), the Jiangxi Provincial Technology Invention Award (ranked 5th), the China Industry-University-Research Innovation Achievement Award (ranked 7th), the First Prize of the National Commercial Science and Technology Progress Award (ranked 2nd), the First Prize of Jiangxi Provincial Teaching Achievement Award (ranked 4th), the Second Jiangxi Provincial Innovation and Pioneering Award (Collective, ranked 12th), the Jiangxi Provincial Patent Transformation and Utilization Award (ranked 4th), the Silver Award of the Third China "Internet Plus" College Students Innovation and Entrepreneurship Competition (ranked 1st), and the Gold Award of the Third Jiangxi Provincial "Internet Plus" College Students Innovation and Entrepreneurship Competition (ranked 1st).

He has published over 10 SCI papers and obtained more than 10 authorized invention patents as a major contributor. His scientific research and transformation achievements have been applied in several large enterprises, including Jiangzhong Group, Chinichin, Sanyuan Foods, and Eastroc Beverage, yielding significant economic and social benefits. As a technical backbone, he participated in the completion of relevant projects that passed acceptance by the Chinese Society of Agricultural Sciences and the Jiangxi Provincial Science and Technology Department, and were evaluated as having "overall technology at the international leading level."

He has also been a core team member in the construction of the International Institute of Food Innovation at Nanchang University and the large-scale fermentation engineering research facility at Nanchang University, and serves as one of the principal responsible persons for the operation of the Modern Fermentation Engineering Technology Platform.