Dr. Feng has long been dedicated to dairy and nutrition research. He has led key research projects under the "Science and Technology Revitalization of Inner Mongolia" initiative of the Inner Mongolia Autonomous Region, as well as multiple nutrition research programs at Yili. He is the author of two books and has published numerous SCI-indexed papers. Dr. Feng has established long-term collaborations with several prestigious domestic and international research institutions, including Wageningen University & Research in the Netherlands, Peking University, Tsinghua University, and the Dalian Institute of Chemical Physics, Chinese Academy of Sciences.
From human milk oligosaccharides (HMOs) to functional probiotics, from novel cheese structure design to AI-driven formulation development, Yili Innovation Center Europe has spent the past decade advancing its vision of “driving industry through science, serving health through technology.” The center has achieved a series of influential breakthroughs across multiple frontiers of nutrition and technology. This journey is not only a real-world exploration of integrating scientific research with dairy innovation, but also a valuable model of cross-border R&D collaboration for dairy companies in China and around the world—demonstrating how science, industry, and consumers can form a positive cycle to build an innovation ecosystem for the future.