The product concept and poster for a vegan sauce made with kimchi, designed by Chen Jiahang and her teammates, the first cohort undergraduate from Biotechnology and Food Engineering Program of Guangdong Technion - Israel Institute of Technology (GTIIT), was selected as a Winning Concept by Unilever Research & Development! During her study as a graduate student at Wageningen University, the world's top university in agriculture and food, her creativity stood out in her coursework. 

Jiahang is the second from the right in the picture

Winner Certificate

According to Jiahang, the Product and Process Design course at the Wageningen University & Research collaborated with Unilever's Foods Innovation Centre. Students were divided into several teams under a broad theme to develop product concepts and make posters. "There is also a similar course at GTIIT, where we are required to turn our creativity into posters and introduce our works at the poster exhibition."

Unilever has close cooperation with Wageningen University. In 2019, Unilever invested €85 million into "The Hive", a food innovation center at Wageningen University, to support research into plant-based ingredients and meat alternatives, efficient crops, sustainable food packaging and nutritious foods. （China News, Shanghai）

Jiahang said Asian food culture was very popular in Europe and the younger generation liked to try different products. She and her teammates thought that making kimchi into a sauce might be a good choice given European eating habits. "However, traditional kimchi is made with ingredients such as fish sauce. Since vegetarians are becoming more and more popular in Europe, we decided to substitute fish sauce by mushrooms. It also reduces the travel distance of raw materials, minimizes carbon emissions and water consumption, and makes products more sustainable."

Wageningen University

Jiahang has been interested in biology since high school. During the four years at GTIIT, she participated in various related internships and scientific research projects. GTIIT's curriculum aiming at the prospect of food field and the needs of industrial development with abundant lab experience made her more determined to further study in the food field. After graduating from GTIIT, she studied in Wageningen University for a Master's degree in Food Technology, specializing in Product Design and Ingredient Functionality.

"The course of my specialization is flexible. Apart from some compulsory courses like Food Ingredient Functionality, Product Properties and Consumer Wishes, and Food structuring, I can also choose courses that I am interested in, such as Advanced Fermentation Science, and Sustainable Food and Bioprocessing." Jiahang said that the university's curriculum and pace are comparable to those of GTIIT. "There are six periods in a year. Each period lasts one to two months, during which we are required to have one to two courses. That means we are having classes at 'double speed'." However, after four years' studying at GTIIT immersed in its English-teaching environment, solid theoretical basis and fast pace of study, she adapted to the life in Wageningen University very quickly. "I don't feel too much pressure – I can even take some time to enjoy the overseas life."

Jiahang travels overseas

As a native of Shantou, Jiahang jokingly said that she was so homesick that she spent her time from kindergarten to undergraduate in this city. After more than a year in the Netherlands, she stepped out of her "comfort zone" and quickly improved her life skills and social skills. "Studying at Wageningen University gives me the opportunity to intern in Dutch companies and experience various workplace environments. I was curious about the difference between interning in a place where the members come from different countries and interning domestically. Holland is close to some of the neighboring countries, so I can travel around during the holidays. I really enjoy going to museums in different countries, learning about their history and cultures."

Text/Photos: Chen Jiahang, GTIIT News & Public Affairs