On April 16, Zhang Jun, Dean of the College of Food Engineering, along with Wen Yan, a faculty member specializing in Dairy Engineering, visited Xinjiang Yili Nala Dairy Group Co., Ltd. for an in-depth discussion on industry-university collaboration. They met with Zhang Liru, General Manager of Nala Dairy, Huang Xinhong, R&D Director, and Zhang Lianchao, Head of Scientific Research Projects, to explore joint research projects, postgraduate co-training programs, and employment opportunities for recent graduates.
During the meeting, the two parties officially launched the "Innovation in Camel Milk Powder Processing Technology and Development of High-Active Ingredient Products for Commercial Application" project and held a "Postgraduate Training Initiative Kickoff Ceremony". Additionally, they engaged in academic exchanges on "Research on the Functional Properties of Novel Foods Resources from Northeast China" and "Construction of a Probiotic Strain Library for Xinjiang-Specific Applications."
Dean Zhang Jun emphasized that the college will leverage its scientific research and talent advantages to collaborate with enterprises in tackling technical challenges and contribute to the upgrading of Xinjiang's specialty dairy industry.
Nala Dairy Appoints Dean Zhang Jun and Wen Yan as Technical Experts for "Xinjiang Camel Milk Engineering Technology Research Center"
The appointed experts will participate in camel milk product development, process optimization, and standard formulation, providing technical guidance to the enterprise and facilitating the commercialization of research achievements.
Zhang Lianchao, leader Xinjiang Yili Nala Dairy Group's R&D Project of accompanied the delegation on a tour of Nala Dairy's camel milk powder production line, R&D center laboratory,Nala Benyuan Museum, camel ranch, and sheep ranch. Shee introduced the cultural heritage of camel milk and the development history and current status of Xinjiang Nala Dsairy.
Dean Zhang Jun expressed that the college will leverage the enterprise's industrial characteristics to explore more collaborative opportunities in cultural preservation and technological innovation.
This visit further solidified the partnership between the College of Food Engineering and Xinjiang Nala Dairy, laying a solid foundation for in-depth collaboration in technological R&D, talent development, and commercialization of research. Moving forward, the college will continue to adopt an industry-driven approach, deepen university-enterprise collaborative innovation, and contribute to regional economic growth and the advancement of the food industry.
