This course includes one theoretical lesson and four practical lessons. In the theoretical class, the teacher will introduce the processing principles and research methods of classic food to students according to the classification of fruit and vegetable processing, baked products, aquatic products processing and bean product fermentation. In practical courses, teachers will lead students to make these delicious dishes by themselves. As part of the course task-sensory evaluation, students will also taste these foods one by one.
Chen Yue Wen Yue from Zhejiang Institute of Bioengineering is the teacher of this course. Three years ago, he foresaw the students' great interest in this course. He said that non-food majors are familiar with food, but unfamiliar with it. They don't know what the Gourmet College is doing every day. The Food College bakes bread every day. So many student organizations and institutions have visited our laboratory. We should tell students what food is in the form of courses and how to understand food with our senses.
In the course work, Teacher Chen gives students a high degree of freedom. Students can choose what they are interested in according to the course content and write a summary report. So some students introduced the special food and production technology of their hometown. Some students also shared their feelings and experiences in the experiment. Some students expressed their speculation about the future development of food after further understanding the research field of food science.