Responsible for research and product development related to microecology and synthetic biology, external scientific collaborations, and strategic IPs. Previously served as the Head of the Starter Culture and Probiotics AP R&D Center and Global Senior Lead Scientist at IFF/DuPont. Other professional appointments include Chief Expert of the China National Committee of the International Dairy Federation (CNCIDF), member of the Technical Committee of the International Dairy Federation (IDF), member of the Precision Nutrition Industry Branch of the Chinese Nutrition Society, member of the Microbiome Committee of the Shanghai Society for Microbiology, and member of the Lactic Acid Bacteria Committee of the Shanghai Food Science Society.
With 20 years of experience in microbiology and molecular biology research, has published 24 SCI papers with over 2,700 citations. Main research areas include probiotics, fermentation strain research and development, gut microbiota, and bacterial genomics. Awarded the Pudong New Area Pearl Plan - Leading Talent in 2023 and the Shanghai Oriental Talent - Top Talent in 2024.
Junlebao's Lactobacillus paracasei N1115 and Lactobacillus plantarum N3117, New Hope's GRX10 probiotics, and Yili's Bifidobacterium lactis BL-99 and Lactobacillus paracasei K56. As consumer health awareness grows, probiotic products are emerging rapidly, prompting dairy companies to accelerate their strain development efforts. However, moving from successful strain development to practical application faces challenges such as technical hurdles, cost control, and regulatory compliance.
This topic will delve into the key questions: What are the bottlenecks in strain development? What pain points exist in scaling from lab research to mass production? Can consumers' understanding of probiotic functions support the launch of more innovative products? We will invite industry experts to share the latest practices and trends, providing insights to help dairy companies explore the future direction of the probiotic market.