| -Infant formula chemistry and technology (1992) |
Xiamen, China |
| -Mozzarella cheese and fermented dairy foods (1996) |
Beijing, China |
| -Overview of American dairy industry (1997) |
Harbin, China |
| -Cheese making (1998) |
Burlington, VT USA |
| -Ice cream and yogurt production (1999) |
Skopje, Macedonia |
| -Milk quality control (1999) |
Beijing, China |
| -Milk chemistry and yogurt technology (2000) |
Orich, Macedonia |
| -Prebiotics and probiotics (2000) |
Beijing, China |
| -Component interactions in infant formulas (2000) |
Harbin, China |
| -Trends in dairy industry of America (2001) |
Yingchuan, China |
| -Functional Foods (2001) |
Beijing, China |
| -Health benefits of soy products (2002) |
Beijing, China |
| -Pre- and probiotics (2002) |
Harbin, China |
| -Overview of American Dairy Industry (2002) |
Chengdu, China |
| -Infant formula formulation and quality control (2002) |
Shijiazhuang, China |
| -Membrane processing technology (2003) |
Beijing, China |
| -Research activities in food science at UVM (2004) |
NEAU, Harbin, China |
| -Functional dairy products (2005) |
Beijing, China |
| -Aspects of functional foods research in America (2006) |
Huhhott, China |
| -Advanced Dairy Chemistry (2007) |
Shanghai Wyeth, China |
| -Functional dairy foods (2008) |
Wandashan Dairy, Harbin, China |
| -Amercan dairy industry-what china could learn from it (2009) |
Mengnu Dairy, Huhhot, China |
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