"Milk bean curd" helps dairy farmers solve the problem

Jelly jelly, yoghurt tofu, taro popcorn crisps, banana peel jam, anti-fatigue milk vinegar... Recently, at the 6th Nanjing University Food Science and Technology Forum hosted by Nanjing University of Finance and Economics, School of Food Science and Engineering, from Nanjing University of Finance and Economics, Nanjing Students from five colleges and universities, namely Agricultural University, Nanjing University of Technology, Nanjing Normal University and Nanjing Forestry University, demonstrated to the judges and the audience that they had developed their own “innovative food” with their own professional advantages, which was an eye-opener.

The “Luo Shenhua Yogurt Bean Curd” project developed by a junior student of Dongcai University and other students from the College of Food Science and Engineering of Nancai University attracted the interest of the judges and the audience. Dong Yu introduced that this product is actually not tofu, but is made of yogurt and added the “tofu”-like “floral food” that is the active ingredient of Luo Shen Hua. It contains not only the rich natural nutrients of Luo Shen Hua, but also contains extremely rich and Easy to absorb casein, ruddy color, sweet and sour taste, smooth taste, appetite to stimulate appetite, appetizers, beauty, improve the sleep tonic effect.

When the judges asked about the source of creativity, Dong Tao's answer greatly exceeded people's expectations: “My hometown was in Keshan County, Heilongjiang Province. After the Sanlu milk powder incident, many people became suspicious of milk and the dairy farmers in their hometown encountered To unprecedented difficulties, many dairy farmers have even killed the dairy cows that are keeping the whole family's life. I am very sad to see them. I hope that the projects I have developed will help them tide over the difficulties!” Prof. Liu Xiaogeng, the judge of the competition, believes that The projects of students like Yan and others not only embody the innovative thinking in the academic field, but also reflect the social responsibility of contemporary college students. It is worthy of recognition and encouragement.

At the forum, college students used multimedia courseware presentations, physical displays, live presentations, and product trials to “sell” their research projects to the experts and classmates present. Students of the Southern Normal University, such as strawberry fresh-keeping clothes, smart fish scales and isomalt of South Agricultural University students, and high-fiber citron puffing shortcakes from Nanlin University students, have made experts judges “very difficult and difficult to choose”.

Professor Qiang Zhang, Director of Department of Biosystems Engineering at the University of Manitoba in Canada and Honorary Dean of the School of Food Science and Engineering at Nancai University, believes that organizing science and technology innovation and practical activities such as the University Food Science and Technology Forum can not only improve college students’ entrepreneurial innovation quality and hands-on Ability and practical ability, but also help college students to integrate into society as soon as possible and enhance their future employment competitiveness. (Li Rongguo Chen Xiaochun)

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