The second Precision Nutrition Industry Conference convened in Harbin from August 21 to 23, an event hosted by the Precision Nutrition Industry Branch of the Chinese Nutrition Society. Feihe served as the sole corporate organizer, using the platform to unveil its new raw material brand Zhi Chun. The launch included six protein ingredient varieties, five premix products, and a new line of all-age nutritional offerings, alongside multiple strategic partnerships with leading nutrition and sports brands, marking the company's official entry into the protein ingredient sector.
During the conference, a financial news outlet caught up with Jiang Yujun, Vice President of Northeast Agricultural University, to discuss the industry's evolving landscape. With Feihe's breakthroughs in fresh-extraction active protein processing technology and the domestic sector's accelerating shift toward self-reliance in dairy protein ingredients, a fundamental question emerges: how can foundational university research genuinely evolve into industry-ready technologies and skilled talent? Jiang's response consistently centers on one principle—sustainable development in precision nutrition depends heavily on cultivating cross-disciplinary professionals.
In Jiang's view, China's prolonged dependence on imported dairy protein ingredients has overshadowed the potential of high-quality proteins like casein. The industry's most glaring deficiency lies in the scarcity of professionals who understand both food biology and engineering, augmented by artificial intelligence expertise, a gap worsened by traditional academic boundaries. Jiang shared his insights with the financial news outlet on the transformative impact of fresh-extraction techniques for milk proteins, the collaborative innovation loop between academia and industry, casein's unique nutritional value, and the future pathways for deepening industry-education integration between universities and major dairy enterprises.
When asked about the significance of Feihe's fresh-extraction process and its Zhi Chun brand for technological advancement in China's dairy sector and the scientific trajectory of precision nutrition, Jiang remarked that this approach essentially shifts the nation's industrial model into an overtaking lane. Historically, high-value dairy proteins were sourced from overseas, where extensive cheese consumption cultures supported production. Feihe's process allows direct extraction of milk proteins from fresh milk, fully unlocking the value of domestic milk while reducing profit leakage from costly imports.
Addressing how universities and enterprises combine foundational research strengths with commercial implementation capabilities in the precision protein nutrition arena, Jiang highlighted a two-decade partnership with Feihe. In 2022, they jointly established the Heilongjiang Feihe Dairy Modern Industry Academy. By 2026, a deepened cooperation agreement upgraded this into the Feihe Dairy Industry Academy, which received provincial education department approval to create a dedicated Feihe class for tailor-made talent cultivation. The partnership also plans a shared pilot platform for advanced dairy processing, with operational returns reinvested in laboratories, creating a self-sustaining innovation loop.
When questioned about the most critical obstacle to achieving high-quality, sustainable progress in China's precision nutrition sector, Jiang pointed to the shortage of interdisciplinary specialists. Traditional university disciplinary frameworks lean heavily on theoretical instruction, with limited exposure to frontier technologies and industrial practice. Moving forward, Northeast Agricultural University intends to reform its dairy talent development by integrating students from food engineering backgrounds with those specializing in biosciences, artificial intelligence, and engineering disciplines, fostering true cross-disciplinary expertise.
On the growing prominence of casein—visible in products like A2 milk, casein protein powders, and high-protein snacks—Jiang explained that roughly eighty percent of cow's milk consists of casein. Beyond its protein contribution, casein offers a comprehensive amino acid profile containing all essential amino acids for adults. Its unique structural properties facilitate the absorption of calcium and iron ions. During digestion, casein generates additional beneficial compounds, including sedative and anti-hypertensive peptides. Its slower digestion and gastric emptying rates also enhance satiety, positioning casein as a highly promising protein source.
This report is based on stenographic records of the event and has not been reviewed by the speaker. Publication serves informational purposes only and does not imply endorsement of the views expressed.
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