The course "Introduction to biotechnology and food engineering" is the first course that have a direct relation to biotechnology and food engineering, as well as the Capstone Course in the first year of this program.This course allows students to broaden their horizons in different ways and better understand the knowledge they have learned through poster presentations and company visit.

Related reading: Poster Presentation | 用知识生成海报，用海报证明大一

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In order to strengthen university-enterprise cooperation and provide more practical opportunities for students, 30 freshmen from GTIIT Biotechnology and Food Engineering Program visited Tianyue Academe recently. They listened to the academic sharing from industry professors and visited the production line. 

Teachers from GTIIT also shared their research projects in the forum with the theme of " Precise and nutritious food design and its safety ", and exchanged ideas with guests about technological innovation in the food industry.

Several topics were discussed on the seminar, including the design and safety control of precise and nutritious food, common types of food poisoning and their harm, etc. Based on their own research projects and practical experience, professionals encouraged GTIIT students to transform the knowledge they have learned into productive forces and high-tech products, so as to realize their own value while contributing to the society, and to find out the true meaning of knowledge.

Teachers from GTIIT Biotechnology and Food Engineering Program shared the course arrangement and research projects in the seminar. Dr. Alex Samusev introduced the course highlight, student projects, core facilities in the lab and other relevant information. "In the Food Microbiology Lab Project, we learn food safety concepts through case study. Students choose one common food product that might cause potential threat to public health and design a plan to identify pathogens from the chosen food product."

Prof. Harold Corke, Dean for Research introduced his research project from two aspects- starch fermentation and using natural plant extracts to produce antibiotics.

Prof. Ka Yin Leung introduced his group’s research project on antibiotics-resistant gene. “Frog farm is an important industry in Chaoshan Area and there are many farms using chemicals so they can prevent diseases. We go to the farm to sample the bacterial and soil sample, try to see what is the effect to the environment and also how to improve the practice.” 

Prof. Yigal Achmon introduced his research on food sustainability. He explored the advantages of bio-solarization in fish waste and food residues management.

After the forum, students visited the beer fermentation production line, learned the composition and formula of ice cream, as well as its basis and calculation method. They also experienced the ice cream product development process.

Text/Photos: GTIIT News & Public Affairs