Innovation Forum：Dairy Science and Nutritional Health |
2026-03-13 08:45-12:30 Dongyu,Hesheng room(Wanquan Ballroom 1/3) |
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| 2026-03-13 08:45-08:50 |
| 2026-03-13 08:50-08:55 Opening Speech |
| 2026-03-13 08:55-09:15 Advanced Dairy Processing Technologies and Nutrition Innovation for All Ages |
| 2026-03-13 09:15-09:35 The Path to Refined and Functional Transformation of Protein Beverages:From Basic Nutrition to Precision Intervention |
| 2026-03-13 09:35-09:55 The Targeted Health Effects of Dairy Products on the Elderly from the Perspective of Precision Nutrition |
| 2026-03-13 09:55-10:15 Isolation,Preparation,and Structural Characteristic Analysis of High-Purity α-Lactalbumin |
| 2026-03-13 10:15-10:35 Design and Construction of Highly Efficient Cell Factories for Milk Protein Synthesis |
| 2026-03-13 10:35-10:55 AI Reshaping the Future of Dairy R&D and Personalized Nutrition |
| 2026-03-13 10:55-11:15 Research on the Immune Efficacy of the Inactivated BBMN68 Strain and its Industrial Application |
| 2026-03-13 11:15-11:35 Scientific Breakthroughs Driving Innovation in Probiotic Products |
| 2026-03-13 11:35-11:55 Special Fatty Acids in Milk Fat and Their Functions |
| 2026-03-13 11:55-12:05 Empowering Native Nutrition with Active Freshness-Locking Processes for Milk Powder |
| 2026-03-13 12:05-12:20 Harnessing Freshness-Locking Wisdom to Forge Nutritional Quality — International Summit on Advanced Active Freshness-Locking Processes |
| 2026-03-13 12:20-12:25 Book Launch for |
| 2026-03-13 12:25-12:30 New Product Launch |
