Jian He, the general manager of the NCTID (National Center Technology Innovation for Dairy). He is a Full Professor-level Senior Engineer and a Doctoral Candidate. Concurrently, he holds positions as a Member of the Dairy Science and Technology Working Committee of the IDF (International Dairy Federation) and Deputy Editor in chief of China Dairy Industry. He has been recognized as an outstanding Engineer by the China International Exchange Foundation and an Innovative Technology Talent by the China National Food Industry Association. Additionally, he has received honors such as the special Prize of the National Commercial Science and Technology Progress Award and the First Prize of the Science and Technology Award of the China National Food Industry Association.
The dairy industry is undergoing a technological revolution shifting from "quantity" to "quality," with the National Dairy Technology Innovation Center tackling industry challenges through innovation. Their targeted lactoferrin protection technology has increased lactoferrin retention in shelf-stable milk from 10% to over 90%, breaking foreign technological monopolies and allowing consumers to enjoy immunity-boosting milk at a lower cost. Low-lactose milk, specially designed for the lactose-intolerant, enables more people to enjoy dairy without discomfort. Meanwhile, their concentrated whey protein production technology has ended reliance on foreign monopolies, safeguarding domestic infant formula production.
These innovations not only make dairy products healthier and more accessible but also elevate them from "everyday beverages" to "future nutrition." Let’s take a closer look!