
One of the finalist teams in the meat-processing competition makes creative tarts with potato shells. [Photo/new.hzau.edu.cn]
Huazhong Agricultural University (HZAU) held its 11th food culture festival alongside the 13th meat product processing competition on April 19, providing students with an experience that combined traditional dietary knowledge with modern food science.
The event had three main sections: a dietary experience area, a meat product tasting section, and an enterprise exhibition.
The dietary experience area focused on the traditional practice of eating seasonally. Visitors enjoyed seasonal treats, such as edible flower pastries for spring, mung bean cakes for summer, sweet fermented rice for autumn, and ginger cola for winter. Interactive games and quizzes helped participants understand the health benefits of seasonal diets. A session at the Xiangyang campus also engaged canteen and logistics staff, offering practical food safety education.
The meat-processing competition allowed students to use their academic knowledge. Ten finalist teams showcased their innovations with the theme "safe, healthy, delicious, and convenient". Judges evaluated the entries for their innovation, nutritional value, and market potential, while a tasting area let students experience the products firsthand.
The festival also featured an exhibition area with major food corporations such as Nestlé, Yili Group and CP Group. They presented new products and job opportunities, allowing students to network and keep up with industry trends.
The event not only celebrated food culture but also served as a platform to promote industry-education integration and inspire students to explore future career paths in the food sector.