Let the creative spark form a prairie prairie

Our reporter Wang Wei

CIFST-Lee Kum Kee Cup Student Innovation Competition is one of the 7 innovation activities held by the Chinese Society of Food Science and Technology this year.

16 universities including Harbin University of Commerce, Dalian University of Technology, China Agricultural University, Shanghai Ocean University and Zhejiang Gongshang University actively participated

Under the "tradition + fashion" new product creativity is unlimited

The outstanding innovative products participating in the competition may be fresh, fashionable, or novel, but all of them are immersed in the heavy traditional food culture

Competing students combined and innovated the chili pot in the form of claypot rice + teppanyaki, a snack that was popular in the 1980s and can be seen everywhere in the streets and alleys of Guangzhou, to formulate "" - Cantonese-style chili sauce

10 years to create a place of practice and innovation

These innovative products with wide-open brains are not only from the participating students, but also from the consumer group of the Z generation, representing the consumption concept and consumption trend

The project leader of the Chinese Society of Food Science and Technology reviewed the development of the Lee Kum Kee Cup Student Innovation Competition and introduced the overall situation of the CIFST-2021 Lee Kum Kee Cup Student Innovation Competition to the judges

Shao Wei said that innovative application and research based on traditional Chinese condiments are the main theme of innovation in China's food industry

According to reports, the Chinese Society of Food Science and Technology has joined hands with well-known food companies at home and abroad since 2007 to carry out student innovation competitions

Standing at a new starting point, from creativity to innovation

Standing at a new starting point for the next 10 years, this competition has improved and innovated in many aspects

Experts such as Liu Xiumei and Wu Ming put forward suggestions for students' innovative works

"Everything can be put into the sauce

"Creativity and innovation can be seen in the works of the students

"China Food News" (version 05, October 26, 2021)

(Editor-in-charge: Gu Yufei)