Mengjin Liu leads the Medical Nutrition Science team for China, North Asia, and Oceania. She focuses on turning cutting-edge research into meaningful products and services, from infant nutrition to digital health. She acts as a connector between science, business, and innovation, working across teams and regions to make nutrition solutions truly relevant and impactful.
Mengjin, what inspired you to pursue this career in R&I?
My passion for innovation and my desire to bring science closer to people are what inspired me. I have a biology background and completed a PhD program that connected industry and academia, which really shaped my mindset.
I’ve always been drawn to applied science, not just generating knowledge, but using it to improve lives. That’s what makes working in R&I so fulfilling: turning scientific complexity into tangible benefits for families.
How do you think your work contributes to Danone’s mission and goals?
I see my work as a bridge between science and society. Whether it’s launching a new infant formula like Nuturis or developing a digital health tech service like the Stool Tracker, the goal is the same — to deliver health through food, backed by evidence, and in a way that consumers understand and trust.
These innovations help reassure families, empower caregivers, and contribute to broader public health goals. That’s how I try to bring Danone’s mission to life every day.
What opportunities for growth and development have you experienced during your time at Danone?
In 12 years at Danone, I’ve had the chance to evolve across several functions, from nutrition science and clinical studies to digital health and product innovation.
I’ve launched the first randomized clinical trial for Danone in China, helped build a local scientific team, and led regional initiatives. The culture here supports continuous learning, and I’ve been trusted to take on new responsibilities that challenged and expanded my capabilities.
Can you describe a moment where you felt particularly proud of your personal or professional growth at Danone?
One moment that really touched me was when I met a mother outside of work who had been using a product I worked on. She told me how much it helped her and her baby, and I realized, once again, that our work has a human face.
It reminded me that what we do isn’t abstract science or corporate strategy, it’s something that touches people’s lives when they need it most. That connection keeps me going.
What advice would you give to young researchers or leaders in the field of food and nutrition?
I would offer three pieces of advice.
First: always keep the consumer at the center. If your work doesn’t serve real needs, it won’t make a difference.
Second: stay curious and open-minded. Some of the best ideas come from conversations with people outside your field.
Third: be resilient. Innovation takes time and perseverance. You’ll face challenges, regulatory, scientific, organizational, but if your purpose is clear, you’ll overcome them.
I work in a kind of magic kitchen, where we mix the right ingredients to create healthy foods and drinks, and then we explain to people why they’re good for the body.
Mengjin Liu
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