The university teachers and students entered the factory and opened up the "last mile" of creativity to the product

Jimu Journalist Guoqian

Correspondent Wang Xian Pei Yamin

Jimu Journalists learned on July 27 that a few days ago, Wuhan Light Industry University held a food creative contest. Students' works were creative. With these issues, Wang Hongguang, secretary of the School of Food, the School of Food, Wang Xian, a graduate counselor Wang Xian, and representatives of the Food Creative Contest and graduate student. He visited Huadouyuan Agricultural Technology Co., Ltd. and Wuhan Qianji Food Co., Ltd. in the summer vacation.

"The bread you creative design is delicious, and the beverages are also very distinctive. You can taste the sweetness of mulberry. I have a large output on the mulberry and can cooperate with deep processing. Students are welcome to study in -depth research. "Wang Jianbing, founder of Huadouyuan Agricultural Technology Co., Ltd., said carefully after taste the creative bread brought by the students.

At Huadouyuan Agricultural Technology Co., Ltd., Wang Hongguang and his party also carried out learning exchanges and labor practice. "Eggplant is white, tomatoes are yellow ... This is different from what we usually see in the vegetable field!" "Can these eaten? How about the taste?" Seeing the agricultural products in the field, you say a word. Discussion.

"It's good to try it. This is your dinner. Tonight, you are responsible for picking and cooking." Zhou Lu, the company's person in charge, said with a smile.

After a while of busy, everyone finally tasted the fruit of labor, and the rich and delicious dinner impressed everyone.

In Wuhan Qianji Food Co., Ltd., the Food Creative Competition team held a symposium with staff to exchange the characteristics and improvement measures of creative works.

"This drink is very refreshing, tastes good, and has more functions, but how to maintain the stability of the lotion in industrialized production is worthy of continuing research; the main function of the product can be more prominent; It can be more reasonable. "Wang Yudong, a 2001 alumni of the School of Food and Food of the School of Food, and the head of Wuhan Qianji Food Co., Ltd. The issues that need to be perfected and improved have raised the comments.

"The rice noodles feel good. I can't help but finish eating. The overall evaluation is very good. There are only two suggestions for reference: First, the positioning of the consumer group can be more accurate. Through further market research, the characteristics of product characteristics are conducted in combination with consumer needs. Positioning and propagating more accurately; the second is that after the epidemic, the public pays more attention to food nutrition and health, shortening the cargo frame period may be more suitable for consumers' needs. Considering the combination of online stores and store sales to broaden the sales channels. " Xu Ying, the head of the 2006 alumni and the head of the bread business department of Wuhan Qianji Food Co., Ltd., recommends the product after taste the "Mickey Bread House" (first prize of the Food Creative Competition).

Li Chen and Huang Xiaolan, a member of the creation team of "Sang Xia (Shrimp) Kang Yang Tea", said that after listening to the advice of the predecessors, they benefited a lot and understood how far a creative product was from laboratory research to factory production. What other core issues that need to be solved and perfect. Xu Lina, Hu Xinnan, and Li Yibo, members of the "Mickey Bread House" creation team, believe that research is to serve the production and to meet the needs of the people's life. Through this series of activities, we further strengthened their belief in the deep development of the food industry.

After the discussion, the person in charge of the enterprise also led everyone to visit the production workshop. Wang Hongguang said that as professional talents in the industry, graduate students must have a long -term vision and goal, pondering how to achieve life value in the opportunity of the industry, and gain a sense of happiness and pride in struggle. He also mentioned that the classrooms of a master's degree in the food field should move to the front line of the enterprise to truly take root in the country to make scientific research and rely on the industry to contribute.

(The picture is provided by the correspondent)

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