Prof. Dr. Junsheng Huo is a researcher and doctoral supervisor at the Institute of Nutrition and Food Safety of the Chinese Center for Disease Control and Prevention. He has engaged in population and food nutrition work for many years, mainly researching key technologies for nutritional intervention and improvement. He has led and participated in multiple national nutrition improvement projects, including the Ministry of Health's Food Enhancement Project, the Health Industry Special Project, the Ministry of Science and Technology's 973 and 863 Projects, international cooperation projects, and the revision and formulation of national safety standards and health industry standards. He received the second prize of the 2006 China Preventive Medicine Science and Technology Progress Award and the third prize of the 2011 China Preventive Medicine Science and Technology Progress Award. He also served as a nutrition consulting expert for the World Health Organization, a member of the Nutrition Standards Committee of the Ministry of Health, a member of the National Seasoning Standardization Technical Committee, and a technical evaluation expert for health food.
Prof. Dr. Junsheng Huo is a researcher and doctoral supervisor at the Institute of Nutrition and Food Safety of the Chinese Center for Disease Control and Prevention. He has engaged in population and food nutrition work for many years, mainly researching key technologies for nutritional intervention and improvement. He has led and participated in multiple national nutrition improvement projects, including the Ministry of Health's Food Enhancement Project, the Health Industry Special Project, the Ministry of Science and Technology's 973 and 863 Projects, international cooperation projects, and the revision and formulation of national safety standards and health industry standards. He received the second prize of the 2006 China Preventive Medicine Science and Technology Progress Award and the third prize of the 2011 China Preventive Medicine Science and Technology Progress Award. He also served as a nutrition consulting expert for the World Health Organization, a member of the Nutrition Standards Committee of the Ministry of Health, a member of the National Seasoning Standardization Technical Committee, and a technical evaluation expert for health food.