Dr. Song Qu is the VP and Chief Scientist of Jule Food, one of the largest dairy enterprises in Southwestern China and a leader in the yak milk processing industry.
Dr. Song Qu holds a Ph.D. in Food Science from University of Wisconsin-Madison, USA. He was engaged in the research of milk protein gel matrix and the active substances and functional properties of yak milk. During nearly 30 years of dairy research and innovation, he has accumulated rich experience in research and corporate work, especially in research and processing of yak milk for more than 15 years. Several research results have been published in international core journals and more than 20 patents have been obtained.
The global sports nutrition market is booming, with an increasing demand for natural solutions. Amid this trend, a once-overlooked "secret milk from the highlands" — yak milk — is quietly reshaping modern nutritional science. Evolved under extreme hypoxia at high altitudes, yak milk features a mineral composition remarkably close to human breast milk and boasts powerful antioxidant properties. Its dense natural nutrient profile and superior energy conversion efficiency offer strong scientific support for sports nutrition, high-altitude health, and aging-related diets.
How does yak milk demonstrate its unique nutritional advantages in both high-altitude environments and high-intensity athletic settings? What sparks will fly when an ancient milk source meets modern performance needs?