Core Insights - The third National Postdoctoral Innovation and Entrepreneurship Competition concluded in Quanzhou, Fujian, with Junlebao Dairy Group's postdoctoral team winning the bronze award for their project on "Self-Innovated Postbiotics Domestic Strains - Functional Mechanism Analysis and Breakthrough Applications in Room Temperature Yogurt Industry" [1][2] Group 1: Company Achievements - Junlebao's project addresses the short shelf life of fermented dairy products, showcasing the company's strong capabilities in core technology research and development in the dairy sector [1][2] - The company has made significant investments in talent cultivation and research innovation, leading to notable achievements [1][3] Group 2: Research and Development Focus - The project aims to develop domestically patented strains of probiotics, enhancing product shelf life and providing better antioxidant and digestive benefits [2][3] - The research emphasizes the innovative development of domestic probiotic strains and their application in the industrialization of room temperature yogurt [2][3] Group 3: Collaboration and Market Position - Since its establishment in 2015, Junlebao's postdoctoral workstation has focused on deep integration of industry, academia, and research, fostering high-level innovative talent [3] - The company has established partnerships with various universities and research institutions, providing comprehensive support for postdoctoral researchers in technology development, result transformation, and industrial application [3] - Junlebao has achieved strong market positions, with its sugar-free yogurt brand becoming the leading brand in the zero-sugar yogurt category and maintaining the top market share in low-temperature yogurt nationwide [3]