Shusen Li is a Professor-level Senior Engineer who fully oversees the development of low-temperature fermented dairy products at Mengniu Group.He is a member of the National Professional Standardization Technical Committee, a member of the Food Standards and Nutrition & Health Branch of the Chinese Health Association, and the Director of the Beijing Enterprise Technology Center.
With 23 years of experience in dairy product R&D, he has participated in 2 national key R&D projects during the 13th and 14th Five-Year Plan periods, published over 30 academic papers, and won more than 40 awards at the national, provincial, and other levels. He has applied for 144 patents. In 2025, he was honored with the Second Class Prize of Technological Invention of the Inner Mongolia Autonomous Region and the Second Class Prize of Science and Technology Progress of Liaoning Province. In 2024, he received the Second Class Prize of the National Science and Technology Progress Award and was selected as a Leading Talent of the "Canal Talents Program." In 2023, the project he led enabled Mengniu Group to win the 24th China Patent Silver Award.
Chilled dairy has become one of the most dynamic arenas for product innovation. Consumers now seek not only core nutrition but also functional alignment with active lifestyles and delightful consumption experiences across various moments.
This session explores how to build the next generation of chilled dairy innovation through the synergy of:
-Nutrition enhancement as category foundation
-Functional differentiation to unlock new growth territories
-Experience-driven scenarios from daily nourishment to better-for-you indulgence
-A structured innovation model that sustains category momentum
A practical deep dive into how brands can lead future growth by optimizing across nutrition × function × experience.