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Recently,

students from GTIIT BFE program

stepped into renowned local factories

for study tour.

They savored aged liquor,

pounded beef balls,

tasted artisanal cheese,

and indulged in delicious seafood,

melding textbooks with real-world production

while feeling the pulse of food science.

01 Wine Production: Questioning Every Detail

The first stop was Guangdong Chenghai Winery, a century-old brand. Amid vats and clay pots, students decoded the "microbial magic" behind millennia of brewing heritage.

"Is this solid-state or liquid fermentation?" "Is the lid airtight during fermentation?" "What¡¯s the difference between ceramic jars and stainless steel storage?" "What processes follow distillation before consumption?" Their questions impressed the director. "It¡¯s rare to welcome such an inquisitive group," he smiled. "Their questions were spot-on¡ªGTIIT clearly fosters deep engagement."

Wu, a junior, said: "Watching lab theories come alive in production was really exciting!" From raw material processing to packaging, saccharification to aging, and ancient craftsmanship to modern innovation, students absorbed every detail with curiosity.

02 Beef Balls: "Pounding" Out Knowledge

"Thud! Thud!" The rhythmic hammering echoed through the exhibition hall. The next stop was connected to a local intangible cultural heritage, authentic hand-pounded beef balls.

Under the guidance of Chen Zhibin, founder of Shantou Chaoting Foods, students took turns wielding hefty mallets, pounding meat into silky paste¡ªexperiencing how thousands of strikes turned into signature springy bite.

During a Q&A session, students asked questions about food standardization, supply chains, and how traditional Chaozhou flavors scale globally, exploring the big knowledge system behind a small beef ball.

03 Happy Food: Safety Checks Matter

At Happyfood Food company¡ªmakers of jelly cups, crispy cheese, Cantonese desserts, and mini-juices¡ªstudents enjoyed a "sugar rush" while delving deep into food safety protocols.

Before entering production areas, they underwent rigorous sterilization: changing into protective gear, sanitizing hands, and passing through air showers¡ªexperiencing firsthand the zero-tolerance hygiene standards behind packaged snacks.

Also, they visited the culture wall of the company, toured innovation labs, and brainstormed product strategies, exchanging cross-disciplinary insights with with R&D teams.

An exclusive GTIIT-industry exchange group was built in the end, paving the way for collaborative internships, careers, and research between two sides.

04 Seafood Journey: A Class of Flavors

The final stop was Shantou Yuexing Seafood, where students sampled shrimp rolls, scallop dumplings, and crispy triangle bites while learning a shrimp¡¯s journey "from ocean depths to dining tables."

During the workshop, executives detailed HACCP microbial controls, allergen management, and export strategies for Western markets, painting a picture of China¡¯s evolving seafood industry.

In the R&D labs and production lines, students learned more about how creativity and technology bring marine harvests into the market.

With the expert guidance and support of Prof. Dganit Danino, Head of BFE Program, and Prof. Yigal Achmon, Deputy Head of BFE Program and instructor of Food Microbiology, together with the warm hospitality and professional sharing of several leading food enterprises, this study tour was successfully carried out. According to the course teaching assistant Dr. Cao Yuping, this fieldwork required students to analyze products and critique standards, factory layouts, and workflows, which will greatly improve their critical thinking and innovation skills.

More than a study tour,

this hands-on STEM immersion

let students witness how

tradition and technology converge¡ª

equipping them with industry acumen

and capacity for scientific research

to become tomorrow¡¯s innovators.

Text/Photos: GTIIT News & Public Affair