The second phase of the Famous Teachers and Craftsmen Leading the Way, Craftsmanship Cultivating Food Talents special lecture series of the School of Food and Pharmacy will be held on October 30th at 14:10 in Room 309, Building 10. This event specially invited Professor Su Shiyan, an expert member of the Special Milk Professional Committee of the China Dairy Industry Association and a member of the Dairy Deep Processing and Product Innovation Professional Committee of the China Dairy Industry Association, to give a lecture. Teacher Su gave a lecture on cheese as the theme, allowing students to gain a deeper understanding of the knowledge and culture of cheese through his detailed sharing.
Teacher Su divided the core essence of cheese definition and the key process of solidifying liquid milk into cheese into four aspects for analysis, and specifically pointed out that China is also one of the birthplaces of cheese, with a history dating back to ancient times, forming a unique echo with Western cheese culture. Subsequently, the teacher followed the world cheese map to elaborate on the local characteristics of the Australia New Zealand region, and focused on explaining the flavor levels and adaptation scenarios of the world's top three cheeses - mozzarella (Italy), Cheddar (UK), and Blue Label (France). The students in the audience remained focused and attentive, occasionally nodding in response, and actively raising their hands to ask questions when they encountered confusion. Through deep interaction, everyone immersed themselves in the knowledge of cheese, truly understanding the profound cultural heritage of cheese, and gained a lot from it.
The Famous Teachers and Craftsmen Leading the Way, Craftsmanship Cultivating Food Talents series of demonstration courses and special lectures in the food major is an important initiative jointly carried out by the college, the Famous Craftsmen Plan project of the Shanghai Private University Development Foundation, the Chief Technician Studio of Jinshan District in Shanghai, and the Lan Yan Zhi Zi Career Counselor Studio in Shanghai. This activity aims to promote the construction of the food profession, deepen the cultivation of applied talents and professional talents with the spirit of national craftsmanship, and build a platform for the growth of professional talents that complements practice and learning.
From the origin story of cheese to modern production techniques, from nutrient analysis to diverse consumption scenarios, this event not only conveys professional and practical knowledge, but also serves as a specific professional perspective expansion course, effectively supplementing the industry knowledge and cognitive dimensions of food and medicine students, and helping to promote the goal of cultivating compound food talents in the School of Food and Pharmacy.
Source: WeChat official account of School of Food and Pharmacy, Zhongqiao University
