Fifteen international students from five countries completed a two-week summer school program on food science and engineering at Shanghai Ocean University on July 15. 

The participating students, from Spain, Japan, South Korea, Thailand, and Indonesia, not only attended academic courses but also took part in industrial practices and cultural activities. The courses were taught by prominent scholars from China and abroad, focusing on timely topics such as food safety. 

Practical training sessions offered hands-on experience in areas such as fish paste production and fermentation dough techniques, highlighting food innovation powered by technology. 

At Hi-Chain, a Shanghai-based food company, students observed the full process of transforming natural ingredients into packaged food. Master Kong, meanwhile, showcased regional flavor preferences across China, and students had the opportunity to operate an automatic instant noodle-making machine. 

One of the highlights of the program was its cultural courses. Students explored the city's charm along the Bund and experienced the Jiangnan-style water town culture in Xinchang Ancient Town. They also rowed dragon boats in coordinated teams, gaining insight into the spirit of shared destiny. 

At the closing ceremony, Vice President of Shanghai Ocean University Jiang Min praised the students' achievements. "We hope you will bring what you've learned back to your home countries, and serve as a bridge on food science exchanges between China and the world," she said.

Videos recording their summer school journey were shown at the ceremony. Yuan Chunhong, a professor at Iwate University in Japan, described the program as a milestone in China-Japan's collaboration in the food industry, and expressed hope for deeper cooperation in the future. 

Students shared their experiences in a presentation, and performed the Chinese song Hello, Tomorrow in four languages, bringing the program to a memorable close. 

Source: Shanghai Ocean University