On May 9, the 6th HZAU Food Culture Festival was held in the makerspace of College of Food Science. In the final of creative meat-processing competition, one of the highlights of the festival, 14 teams showed their creativity and hands-on ability in rolling out new dishes, such as Shrimp with Fish Jelly and Chicken Cream Sauce.
In the competition, students were devoted to develop “Low-temperature Meat Products” and “Casual Meat Food” with industrial production possibilities to meet the personalized needs. “Meat Potato”, potato chips made with meat, won the first price since it was crispy and low-fat. The avocado-shaped “Ben Ben Fruit” was fresh and nutrition-balanced, having a beef ball as the core, egg white as the flesh, and a crispy batter made of spinach juice as the outer layer. The “Guizhou Ciba spicy chicken” is an instant snacks, developed from the classic dish in Guizhou, a province in Southwestern China.
Meanwhile, a tasting and voting session was set up for teachers and students to taste. Gao Chi, secretary of party committee of HZAU, attended the festival and praised students for their creativity.
In addition to meat processing creative competition, “Food Safety and Nutrition China Tour” (Hubei Station) knowledge publicity competition was held and the festival also features an exhibition of outstanding works from previous food culture festivals, such as yogurt DIY product, innovative and creative food, culture of food enterprise..
Xiang Yizhi, leader of the college of Food Science and Technology, introduced that this festival not only let students and teachers feel the scientific charm of food, but also trained students’ innovation and career consciousness and practical ability. Students have developed more than a hundred creative food products in the six years since its establishment. Furthermore, the college also invited technicians from food companies as judges to guide the students to convert the idea to the product.
Source: http://news.hzau.edu.cn/2021/0511/60219.shtml
Translated by: Li Baiyu
Supervised by: Pan Buhan