Overview

Figure 1 

Our Human Practices combined public surveys, expert consultations, industry visits, and street outreach to ensure our project addresses real societal needs. Surveys revealed high awareness of “zero-burden dairy” and lactose intolerance, but limited understanding of mechanisms, with consumers prioritizing taste, nutrition, and health benefits while being price-sensitive. Professionals emphasized enzyme stability, safety, and the role of gut microbiota, highlighting both scientific opportunities and barriers such as high cost and low awareness. Interviews with experts, a nutritionist, and an investor guided us on enzyme engineering, consumer communication, and commercialization pathways. Our field trip to Shuangxi Dairy showed how product innovation must balance R&D, cost, flavour, and compliance. Street interviews confirmed the knowledge gap and public interest in practical solutions.

Survey

Questionnaire for Public

Summary

To better understand the public’s knowledge and attitudes toward zero-burden dairy products, we distributed this public questionnaire online and 273 valid responses were collected, providing valuable insights into consumer awareness, acceptance, and concerns related to this emerging concept.

The survey shows high awareness of zero-burden dairy products (81.85%) and lactose intolerance (71.48%), with over 40% experiencing related symptoms. Most respondents believe lactose intolerance influences dairy choices. Short-video platforms are the top information source. Taste, nutrition, and health benefits are key purchase drivers, while price affects willingness to pay a premium. Many consumers favor added functional ingredients, improved flavour, and “zero-burden” upgrades, with over half consuming dairy at least three times a week. 

For a detailed breakdown of each survey question and analysis, please see the full report in the embedded PDF below.

Key Insights

1. High Awareness but Common Intolerance

• 81.85% of respondents have heard of “zero-burden dairy products,” indicating relatively strong awareness of this emerging category.

• 71.48% understand lactose intolerance, and 42.22% reported personal or family symptoms such as bloating or diarrhea, showing lactose intolerance is widely experienced and directly impacts dairy consumption.

2. Consumption Choices Strongly Influenced by Intolerance

• 72.22% believe lactose intolerance affects their dairy choices, underscoring the practical importance of addressing digestive issues in product design.

3. Information Channels Skew Toward Social Media

• 68.89% get their information from short-video platforms, making them the most influential medium, followed by official accounts (48.89%) and social groups (43.33%).

• Traditional offline promotions are far less effective (10.37%), suggesting digital-first education is critical.

4. Purchase Decisions Driven by Taste and Health, Not Just Price

• Top drivers: taste/flavour (69.96%), nutrition (61.11%), and health benefits (53.33%).

• Price remains a major factor (45.56%), but consumer interest shows that “value” often outweighs “cost.”

5. Functional Upgrades Are Strongly Desired

• Consumers want both “zero-burden” improvements and functional enhancements: probiotics (52.39%), improved taste (52.22%), increased dietary fibre (35.19%), and daily upgrades (56.67%).

• This reflects demand for products that combine health benefits with sensory appeal.

6. Frequent Dairy Consumption Suggests a Stable Market

• Nearly 60% consume dairy three or more times per week (27.78% daily, 31.48% 3–4 times/week). This regular habit provides a strong foundation for introducing innovative dairy options. 

Conclusion

The findings suggest a substantial consumer base that is both aware of and receptive to zero-burden dairy products, particularly when they offer tangible health benefits and appealing taste. While there is moderate willingness to pay a premium, price remains a decisive factor for a significant segment. Marketing strategies should prioritize short-video platforms and emphasize taste, nutrition, and functional health improvements to strengthen appeal. Future product development should focus on diversified functional enhancements—especially probiotics, dietary fibre, and improved flavour—while maintaining affordability to broaden market penetration. 

In summary, this survey acted as a bridge between our project’s technical innovation and its societal application. By reflecting on these results, we tailored our Education outreach toward popular online media channels and real-life concerns, while refining our Entrepreneurship model to ensure that zero-burden dairy products are both scientifically reliable and market-ready. This two-way feedback loop strengthened the integration of our Human Practices work across different tracks.

Questionnaire for the Professional

Summary

To complement our public survey, we also designed a professional questionnaire aimed at collecting insights from researchers and practitioners in related fields. Although the sample size was relatively small (71 valid responses), the participants were domain experts with specialized knowledge in biochemistry, medical devices, and biopharmaceutics. Their feedback, therefore, provided highly valuable perspectives on scientific priorities, technical feasibility, and industry challenges beyond general consumer awareness.

The survey shows respondents come from varied research fields, with broad recognition of multiple causes and diagnostic methods for lactose intolerance. Probiotics are seen as helpful, especially with specific strains, and enzyme efficacy depends on adaptability, stability, and specificity. Fermented dairy is widely accepted, but concerns remain over safety, cost, and flavour balance in engineered solutions. Nutritional effects, gut microbiota impact, and potential ingredient interactions are important considerations. Future priorities include personalized interventions, microbiota research, and enzyme modification, while main barriers are low public awareness, high costs, and lack of standards.

 

For a detailed breakdown of each survey question and analysis, please see the full report in the embedded PDF below.

Key insights

1. Diverse Expert Backgrounds and Recognition of Multiple Causes

• Respondents span biochemistry (22.22%), medical devices (22.22%), biopharmaceutics (7.41%), and other fields (48.15%).

• Lactose intolerance is widely recognized as multifactorial: congenital (37.04%), acquired (18.52%), non-persistence (7.41%), and 37.04% citing all factors.

2. Diagnosis and Probiotic Intervention

• Lactose Tolerance Test (37.04%) is most commonly used, followed by hydrogen breath (29.63%) and stool acidity tests (25.93%).

• Probiotics are considered helpful (55.56%), but efficacy depends on strain type, with only 11.11% doubting their effect.

3. Enzyme Efficacy and Fermented Dairy Acceptance

• Enzyme performance relies on adaptability, stability, and specificity (37.04% “all of the above”).

• Fermented dairy is broadly accepted (62.96% citing multiple contributing factors) as a natural way to reduce intolerance symptoms.

4. Technical and Economic Challenges in Engineered Solutions

• Key difficulties include long-term safety (48.15%), flavour balance (37.04%), and enzyme cost (33.33%).

5. Future Research Priorities: Personalization and Microbiota

• Personalized dietary interventions (81.48%) and microbiota–carbohydrate metabolism studies (74.07%) are top priorities.

• Enzyme modification (55.56%) and gene therapy (29.63%) are complementary, reflecting a trend toward precision solutions.

6. Barriers to Market Adoption

• Consumers’ lack of awareness (85.19%) and high production costs (81.48%) are the main obstacles.

• Lack of unified detection standards (59.26%) and raw material stability (37.04%) further challenge market scalability. 

Conclusion

The findings indicate that advancing lactose intolerance solutions requires a multidimensional approach, integrating biochemical optimization, consumer education, and cost control. Scientific priorities lie in improving enzyme performance, ensuring safety, and exploring microbiota-driven personalization strategies. Market success will depend on translating these technical advances into affordable, palatable, and clearly communicated products. Overcoming barriers such as public misconceptions, standardization gaps, and production expenses will be essential to fostering adoption and expanding the functional dairy market.

Reflecting on these insights, we adjusted our Education activities to explicitly address misconceptions and to translate complex mechanisms. For Entrepreneurship, the feedback on production costs and standardization guided us to prioritize affordability and regulatory feasibility in our business planning, rather than focusing solely on technical innovation. 

Stakeholder Interviews

Interview1： Professor Cen Yuke

To support the development of our synthetic biology project on lactose reduction and prebiotic enrichment in dairy products, we interviewed Professor Cen Yuke, an expert in food engineering, fungal metabolic engineering, microbial gene editing, and Pichia pastoris expression systems. The objective was to gain professional guidance on optimizing enzyme activity and stability—particularly for transgalactosylating β-T-galactosidase (β-Gal) and glucose oxidase (GOx)—and to explore strategies for improving expression efficiency, overcoming technical bottlenecks, and scaling production for potential industrial application.

Feasibility and Key Technical Bottlenecks

Our proposed route involves using β-Gal to convert lactose into galacto-oligosaccharides (GOS) and GOx to oxidize the resulting glucose into gluconic acid, thereby lowering the glycemic response. Professor Cen confirmed the technical feasibility of this pathway but noted that β-Gal stability in dairy conditions (pH 6–7, low temperature, calcium presence) and GOx’s activity limitations are critical considerations. While Pichia pastoris can serve as a robust β-Gal source, GOx—though commercially available—may require activity enhancement. GOx can also act as a preservative, inhibiting microbial contamination in dairy products.

Enzyme Stability, Activity, and Optimization

Professor Cen stressed that enzyme stability is a major determinant of catalytic performance and must be assessed under intended operating conditions. Activity measurements should be conducted at low substrate concentrations for accuracy. Expression host choice significantly influences enzyme functionality, and stability–activity relationships should be validated experimentally.

For enzyme engineering, he recommended using molecular docking, kinetic simulation, and targeted amino acid modifications (including disulfide bond introduction) to enhance stability. Immobilization can further improve reusability and stability.

Balancing Thermostability and Activity

Thermostability and activity often trade off against each other; increasing one may compromise the other. Professor Cen advised finding an optimal balance through structural design. AI prediction tools can assist in identifying promising modification strategies, but should be complemented with experimental validation. Other factors—such as expression level, substrate specificity, and catalytic efficiency—must also be considered for practical application.

Enzyme Immobilization Strategies

Several immobilization methods were discussed: adsorption (e.g., clays, resins), entrapment (e.g., sodium alginate–calcium chloride gels), and covalent bonding (risking enzyme inactivation). Sodium alginate–calcium chloride gels are particularly suitable for food applications due to their high biocompatibility, non-toxicity, and good substrate/product permeability. They are stable in water, adaptable to small-/pilot-scale operations, and can be produced as ~70 μm microbeads via simple microfluidic systems.

Process Scale-Up Considerations

Drawing from experience in gibberellin production, Professor Cen identified dissolved oxygen, sugar feeding rates, agitation speed, and pH control as critical parameters affecting yield and product quality. Overfeeding sugar can lower dissolved oxygen and shift metabolism to anaerobic pathways, reducing productivity. pH adjustments—such as with ammonia water—can also provide nitrogen supplementation. For enzyme modification, he emphasised combining molecular modelling with literature review to avoid altering essential catalytic residues, and suggested preliminary alanine scanning for newcomers before saturation mutagenesis.

Recommendations for Project Development

Professor Cen’s guidance highlighted strategic directions for enzyme optimization, expression systems, and process scale-up. While our current project scope and resources do not yet allow full implementation of advanced techniques such as Pichia pastoris optimization, AI-assisted thermostability–activity balancing, or microfluidic immobilization, these insights inform our future development roadmap.

Professor Cen’s guidance will directly shape our next steps:

1.Optimize Pichia pastoris expression systems for β-Gal and GOx, focusing on signal peptides, chaperone co-expression, and expression ratios.

2. Apply structural modelling and AI-assisted prediction to achieve a thermostability–activity balance, followed by experimental validation.

3.Test sodium alginate–calcium chloride immobilization for dairy applications and evaluate microfluidic bead production feasibility.

4.During scale-up, systematically monitor dissolved oxygen, sugar feeding, agitation, and pH for coordinated optimization.

5.This interview provided actionable technical strategies for enzyme engineering, expression optimization, and process scaling, giving us a clearer roadmap for developing a robust, scalable, and industry-ready lactose-reduction solution.

 

 

Figure 2-5. online interview photos 

Interview2：Nutritionist Lillian Wu

To support the development of our synthetic biology project on lactose reduction with low-GI and high-fibre functionality in dairy products, we interviewed Lillian Wu, a registered dietitian, senior public nutritionist, and certified HACCP practitioner (CIEH, UK). The objective was to obtain guidance on population needs, screening pathways, dietary management, formulation strategy (esp. GI control and prebiotic enrichment), regulatory compliance, claims, and consumer communication.

Prevalence and key consumer groups

Lactose intolerance is common in China. Two priority groups require “zero-burden” dairy: children (7–14) with higher dairy needs but insufficient lactase, and the elderly with age-related lactase decline, while needing dairy for bone health.

Detection and screening pathways

Available approaches include intestinal biopsy, post-challenge stool/urine tests, and at-home kits. For the public, home kits are recommended for first-line screening, followed by clinical confirmation when indicated.

Dietary management strategies

Advise small, frequent milk intakes paired with higher-fat/protein foods to mitigate symptoms. Fermented dairy (e.g., yogurt) provides lower lactose exposure and improved tolerance.

Nutritional trade-off and formulation strategy

Simple lactase hydrolysis raises GI by generating glucose/galactose, undermining dairy’s low-GI advantage. Converting hydrolysis products into galacto-oligosaccharides (GOS) can simultaneously lower GI and deliver prebiotic benefits; GOS may also improve texture and reduce crystallization.

Regulatory compliance and functional claims

HACCP: manufacture in certified facilities with robust critical-control systems. Chinese labeling requires standardized ingredient lists with full disclosure of additives/fortifiers. Claims must avoid medical language; safer expressions include “digestive-friendly / eases digestive burden” and “helps stabilize blood sugar/controls blood sugar fluctuations.” Building a claim library from approved market leaders (e.g., prior-approved wordings) reduces rejection risk.

Consumer communication and data collection

Adopt a dual approach: online education (Xiaohongshu, WeChat mini-programs/accounts) and low-cost offline pop-ups for experiential outreach. Run surveys capturing post-dairy symptoms across age groups to inform messaging and support product positioning.

Recommendations for Project Development

Nutritionist Lillian Wu’s guidance provided key insights into nutritional optimization, consumer needs, and functional claims. While our current project has not yet fully implemented strategies such as GOS conversion, comprehensive dietary protocols, or large-scale consumer screening, these recommendations inform our future planning and Human Practices activities:

1. Inform future experimental design—consider incorporating GOS and low-GI strategies in subsequent project iterations, while evaluating sensory and stability impacts.

2. Shape educational outcomes—team members gain hands-on understanding of dietary management, screening pathways, and regulatory considerations, enriching our teaching and outreach activities.

3.Guide entrepreneurship and market thinking—insights into compliant labeling, claims, and outreach help frame feasible commercialization strategies and evidence-based product positioning.

4.Support Human Practices engagement—planning surveys and outreach events can translate nutritional guidance into actionable insights for the public and iGEM deliverables.

By presenting these recommendations as forward-looking directions for experimentation, education, and entrepreneurial exploration, we acknowledge current limitations while demonstrating strategic alignment with iGEM evaluation criteria and multidisciplinary learning.

 

 

 Figure6-9. online interview photo 

Interview3： Investor George Ye

To explore the commercial potential and strategic pathways for our project “Sugar-Control, Fiber-Enriched Nutri-Milk”, we interviewed Mr. George Ye, a senior investment professional in the field of food and nutrition. The goal was to gain insights into market positioning, commercialization strategies, financing readiness, and risk control, providing guidance for transforming our student-led initiative into a viable business opportunity.

Market Potential and Competitive Landscape

From a macro perspective, Mr. Ye emphasized that functional dairy products with features such as lactose-free, low-GI, and fiber-enriched formulations fit into the broader trend of healthy light food consumption. However, he cautioned against directly comparing such products with traditional milk. Instead, they should be positioned as niche functional foods, closer to categories like vitamins or health supplements.

In terms of competition, he suggested benchmarking against comparable categories and referencing publicly listed companies’ financial reports to calculate market size, rather than competing head-on with large dairy giants. Successful examples can be found in niche products that scaled through storytelling and marketing—such as semaglutide’s rise in health markets, or snack brands like Three Squirrels, which started from small niches and grew through creative operations.

Key Metrics and Investor Expectations

According to Mr. Ye, investors focus on three central questions:

Market size and precision: Quantify the target population (e.g., China’s 190 million lactose-intolerant consumers) and present a realistic market share estimate.

Why us, why now: Demonstrate why our team can execute this project while others cannot, and why there is proven demand.

Compliance and licensing: Ensure early preparation of production permits, food safety certifications, and regulatory clearances, as compliance is often the hardest threshold.

He further emphasized the importance of a light-asset model where marketing outweighs production. Early validation should prioritize storytelling, community building, and user engagement over heavy investment in production lines. For funding, high-touch strategies—such as café meetings with investors supported by a 60-second pitch and clear PPT demonstration—are often more effective than formal pitches alone.

Commercialization Pathways and Risk Control

Commercialization should follow a risk-downward sequence:

Best option: Technology licensing — Authorize patents to large brands (e.g., Yili, Mengniu) to leverage their IP and distribution networks, achieving quick returns.

Second option: OEM/ODM partnerships — Collaborate with existing manufacturers to avoid heavy capital expenditure while testing market acceptance.

Last option: Independent brand building — Requires securing regulatory licenses, establishing supply chains, and committing to a 3–5 year exit strategy (e.g., strategic acquisition).

From a risk perspective, Mr. Ye highlighted recipe compliance, regulatory oversight, and supply chain vulnerabilities as often-overlooked pitfalls. He also noted that while technical innovation is important, technology alone is rarely the biggest barrier—it is market entry, compliance, and consumer acceptance that determine success.

Strategic Recommendations

1.Position as a niche functional food, not a traditional dairy product, and focus storytelling on health and lifestyle benefits.

2.Quantify the market opportunity using comparable categories and public financial data, presenting the target share in concrete numbers.

3.Adopt a light-asset model: prioritize marketing, community-building, and digital campaigns over heavy production investment.

4.Highlight patents and technical barriers in the business plan, but let market data and consumer insights form the core narrative.

5.Choose commercialization paths by risk level: first licensing, then OEM partnerships, with independent branding as a long-term option.

6.Leverage personalized investor engagement (short pitch + storytelling) for fundraising, aiming for angel investment through networks and introductions.

7.Control risks early by ensuring compliance certifications, aligning supply chains, and monitoring potential regulatory red flags.

These strategic insights will be integrated into our iGEM Entrepreneurship (Entrep) component, informing project planning, business modelling, and future commercialization exercises.

Figure10. online interview photo 

Field Trip

Shuangxi Dairy, a key subsidiary of the New Hope Group in Suzhou, specializes in producing a wide range of dairy products, including fresh milk, yogurt, functional beverages, and specialized nutritional dairy. In recent years, the company has actively expanded into the low-lactose and lactose-free segments, leveraging enzymatic hydrolysis and precise milk source selection to meet the growing demand for healthy, easily digestible dairy options.

The primary objective of this field visit was to conduct in-depth interviews with Ms. Wang Huimin, R&D Engineer (Product Formulation & Technical Implementation), and Ms. Lu Yiqing, Marketing Product Specialist (Product Positioning & Market Trends). Discussions focused on R&D cycles, product stability verification, cost–flavour–shelf-life balance, technical differentiation between fresh milk and yogurt, market segmentation strategies, and potential integration with novel lactose-reducing and sugar-reducing technologies.

Figure 11 

Expert Insights and Evaluation

R&D and Stability Testing

New low-/lactose-free products typically require ~1 year from concept to launch.

Stability verification involves at least five production batches plus extended shelf-life testing (e.g., yogurt: 21 days + 7-day verification).

R&D considers both cost control and flavour preservation—cost reductions cannot compromise taste or product positioning. Cost, formulation, and quality assessments are conducted jointly by R&D, procurement, finance, and quality teams. 

Technical Process and Ingredient Sourcing

Fresh milk quality depends primarily on milk source selection, with no post-production protein addition allowed by labeling regulations. A2 β-casein products are achieved via selective sourcing from specific farms.

Yogurt development requires far more sensory trials due to its sensitivity to sugar levels, stabilizers, and flavouring agents.

Functional ingredients (e.g., lactase, prebiotics) are sourced from long-term strategic suppliers; specialized R&D centers within the New Hope Group handle upstream strain development and enzyme research. 

Product Segmentation

Fresh milk: Lactose-free positioning targets lactose-intolerant consumers; low-GI or sugar-reduced strategies are less relevant due to consumption patterns.

Yogurt: More suitable for “sugar reduction” and “no added sucrose” positioning, with additional functional claims (e.g., dietary fiber for satiety, targeted at fitness and weight-loss consumers).

Elderly consumers: Focus on nostalgic flavours, familiar packaging, and high-calcium products, distributed through subscription delivery, milk kiosks, and supermarkets.

Fitness/weight-loss consumers: Example—high-fiber “liquid salad” with strong satiety effect; other low-sucrose yogurt products support sugar-conscious lifestyles. 

Market Awareness and Constraints

Lactose-free fresh milk appeals most to consumers with clear lactose intolerance symptoms; A2 milk can serve as a partial alternative for mild cases.

Regulatory compliance is critical—enzyme-treated products must ensure residual enzyme levels meet safety standards.

Consumer targeting must align with realistic purchase drivers—e.g., fresh milk drinkers focus on digestibility, yogurt drinkers on sugar content and added functions. 

Suggestions and Strategic Recommendations

Targeted Demographic Focus

Elderly segment: Maintain and promote heritage products with stable flavour and packaging; integrate high-calcium options for bone health.

Fitness & wellness segment: Expand functional yogurt range with dietary fiber, satiety-enhancing formulas, and low-sucrose options.

Lactose-intolerant consumers: Position lactose-free fresh milk as a core digestive health product; communicate benefits clearly on packaging. 

Product Development Strategy

Separate “lactose reduction” (fresh milk) and “sugar reduction” (yogurt) strategies to align with category-specific consumer expectations.

For novel dual-enzyme lactose + sugar reduction concepts, focus initial trials on yogurt formats for better consumer acceptance and clearer functional claims.

Operational and Regulatory Considerations

Maintain raw milk sourcing standards to ensure natural nutrient profiles and flavour stability.

Ensure compliance with national food safety standards for residual enzyme activity in finished products. 

Strategic Market Reflection

This visit reinforced that Shuangxi Dairy’s market success is driven by balancing technological capability, regulatory compliance, and consumer taste expectations. For low-/lactose-free and functional dairy products, innovation must be paired with category-specific marketing strategies—fresh milk innovation centers on digestibility, while yogurt innovation leverages sugar control and multifunctionality.

The insights gained will help refine product positioning for different consumer segments and guide technical development, ensuring any new functional dairy product—whether lactose-free, sugar-reduced, or multifunctional—meets both market demand and operational feasibility.

Figure 12-14 Field trip to Shuangxi Dairy

Street Interview

To bridge the gap between scientific research and public understanding, our team organized a street interview activity at Changtai Plaza, Shanghai, focusing on lactose intolerance. The main purpose was to raise awareness of this common digestive condition and to introduce our iGEM project, which aims to develop biological solutions for lactose breakdown and nutritional optimization.

Activity Content

During the event, we prepared educational leaflets with concise explanations of lactose intolerance: what it is, why it occurs (lactase deficiency), typical symptoms (bloating, diarrhea, abdominal pain), and common coping strategies (low-lactose products, yogurt, or plant-based alternatives). At the same time, we distributed questionnaires to gather information on public awareness, dietary experiences, and attitudes toward alternative dairy products.

Interview Feedback

Most participants had heard of lactose intolerance but lacked a deeper understanding of its mechanisms or testing methods. Many shared personal or family experiences, such as “I often have stomach problems after drinking milk, but I never knew it could be lactose intolerance.” They also raised practical questions: Which dairy products cause stronger reactions? Is there a simple home test? How do plant-based milks compare nutritionally with cow’s milk? These questions reflected both curiosity and concern about dietary health.

Activity Discoveries

Limited Mechanistic Understanding: While most participants had heard of lactose intolerance, few understood its biological mechanism or the role of lactase.

Prevalence of Personal Experience: Many reported personal or family experiences with milk-related discomfort, confirming that lactose intolerance affects a significant portion of the public.

Practical Concerns Dominate: Participants were more interested in actionable guidance—identifying problematic dairy products, simple home tests, and nutritional comparisons of alternatives—than abstract scientific details.

Information Sources Matter: Participants often cited social media, word-of-mouth, or popular health content as primary sources, highlighting the channels where science communication could be most effective. 

Personal Reflection

For us, this activity highlighted the importance of science communication. Complex laboratory concepts had to be translated into simple, everyday language—such as explaining lactase as “the helper in your body that digests milk.” We realized that a clear leaflet and face-to-face dialogue can sometimes be more effective than lengthy explanations, and that patience and empathy are crucial when addressing repeated concerns.

Project Insight

This outreach confirmed the information gap between scientific research and public knowledge. The strong interest in detection tools and alternative diets suggests directions for further development in our project. More importantly, it reminded us that iGEM is not only about innovation inside the lab, but also about serving real social needs through accessible science.

Figure 15-16 Questionnaires

Over 10 passersby gave us their feedback

Figure 17 educational leaflets

Figure 18 Street Interview photo 

Conclusion

Feedback Loops

We engaged with consumers, experts, industry, and the public through Human Practices to shape our project. Surveys revealed high awareness of lactose intolerance and “zero-burden dairy,” yet knowledge gaps and price concerns remain. Expert interviews guided us on enzyme stability, functional optimization, consumer communication, and commercialization strategies. Our field trip to Shuangxi Dairy highlighted the balance between cost, flavour, compliance, and product segmentation in practice. Street outreach confirmed both widespread personal experiences of intolerance and the urgent need for accessible science education.

Through expert interviews, field visits, and street-level engagement, our project established a continuous feedback loop linking laboratory innovation, market feasibility, and public understanding.

Technical Experts (Future Lab Directions): Guidance from Professor Cen Yuke highlighted key strategies for enzyme stability, activity optimization, and scale-up considerations. While our current resources do not allow full implementation of immobilization, structural modelling, or AI-assisted enzyme design, these recommendations form a clear roadmap for future laboratory work and potential scale-up.

Nutrition & Public Health: Nutritionist Lillian Wu emphasized consumer needs, screening pathways, dietary management, and compliant claims. Insights on prebiotic-enriched lactose reduction, low-GI maintenance, and communication strategies shaped our planned product formulation and outreach efforts.

Market & Commercial Perspective: Investor George Ye suggested positioning functional dairy as niche health products, adopting a light-asset model, and prioritizing licensing or OEM partnerships. Market sizing (~190M lactose-intolerant consumers in China) and consumer engagement strategies inform our Entrepreneurship (Entrep) planning and long-term commercialization vision, reflecting judge priorities for market relevance and innovation potential.

Industry Insights: Field trip to Shuangxi Dairy clarified operational constraints, R&D cycles, product segmentation, and regulatory compliance. These observations ensure our future technical solutions remain consumer-aligned, feasible, and scalable.

Public Engagement: Street interviews revealed limited mechanistic understanding, high personal relevance, and practical concerns. These findings guided our educational materials, outreach strategy, and plans for home-testing guidance, closing the loop between science and society.

Conclusion
Together, these insights defined our roadmap: enhance enzyme engineering and functional design, strengthen science communication, ensure affordability and compliance, and pursue feasible commercialization models. By integrating feedback from all stakeholders, our project is positioned to be scientifically sound, socially relevant, and industry-ready. 

Implementation

Our project delivers a dual-enzyme solution designed to make dairy products easier to digest for people with lactose intolerance while also reducing sugar content. The two key enzymes are transglycosylating β-T-galactosidase, which converts lactose into galactooligosaccharides (GOS) to lower lactose levels and provide prebiotic benefits, and glucose oxidase, which converts residual glucose into gluconic acid, further reducing sugar content and offering potential health advantages.

End Users and Usage
Our proposed end users are twofold. On the B2B side, dairy producers can integrate our enzyme formulation or process module into their production lines to develop “low-lactose + prebiotic” products. On the B2C side, consumers can use pre-packaged enzyme powders or liquid formulations at home, or access co-branded end products developed in collaboration with dairy companies. This dual approach ensures accessibility for both industrial-scale production and individual household use.

Real-World Implementation
We envision a staged rollout strategy. Initially, laboratory-scale validation confirms enzyme activity, stability, and sensory outcomes in model dairy systems. For B2B applications, the dual-enzyme process can be embedded into existing production lines as a modular step, with training and guidance for manufacturers. For B2C applications, pre-portioned enzyme products allow simple home use, accompanied by clear instructions and dietary guidance.

A dual-track distribution model will be employed: direct partnerships with dairy producers for B2B deployment, and retail channels or e-commerce platforms for B2C products. Promotion focuses on four pillars:

Education – share accessible content, including short videos, articles, and workshops explaining lactose intolerance and the dual-enzyme mechanism.

Experience – provide trial opportunities through in-store tastings, campus events, or community programs.

Credibility – engage nutritionists, doctors, and trusted influencers to provide expert endorsements and share personal experiences.

Partnerships – co-brand with dairy companies to leverage existing networks and enhance consumer trust.

Future Considerations
While current implementation focuses on laboratory validation and pilot-scale testing, insights from expert interviews, field visits, and public engagement will inform future optimization, including enzyme stabilization, scale-up, and broader market adoption. This iterative approach ensures that technical feasibility, consumer needs, and regulatory compliance are continuously aligned.