On-Campus Practical Center

The program features a Pilot Plant for Teaching and Practical Skills Training. Located on the first floor of the Huangshan University Student Applied Ability Development Center, this pilot plant comprises four processing workshops: Beer, Fruit Wine, Yogurt, and Candied Fruit/Preserved Fruit. With a total area of approximately 353 square meters, it can accommodate up to 60 students simultaneously. The workshops are equipped with comprehensive processing systems for beer, fruit wine, yogurt, and candied fruit/preserved fruit, including cleaning equipment, fermentation tanks/incubators, saccharification tanks, mixing tanks, and sterilization equipment. Funding for this facility was provided by Huangshan University.

The primary objectives of these four pilot workshops are to:

1. Provide experimental teaching and research infrastructure.

2. Enhance students' practical skills in Food Engineering Unit Operations, Food Processing, Food Packaging, and Food Preservation.

3. Promote undergraduate research training and innovation competitions.

Pilot Plant for Teaching and Practical Skills Training:
This plant consists of four processing lines:

1. Beer Processing Line: Includes crushing equipment, saccharification tank, fermentation tanks, filtration system, and sterilization equipment.

2. Fruit Wine Processing Line: Includes crushing equipment, filtration equipment, conditioning tank, fermentation tanks, and filling equipment.

3. Yogurt Processing Line: Includes fermentation tanks, homogenizer, and pasteurization equipment.

4. Candied Fruit/Preserved Fruit Processing Line: Includes cleaning equipment, candied fruit processing machine, and packaging equipment.

Food Technology Practice Teaching Laboratory:
This laboratory has a total area of 105 square meters. It currently supports practical courses covering diverse areas such as: Baked Goods, Dairy Product Processing, Meat Product Processing, Soft Drink Processin, Soy Product Processing and Confectionery Processing

Beyond its role as an active teaching space, the laboratory is also utilized for product development and testing by students participating in food competitions. The lab is furnished with 6 workstation units, each comprising stainless steel cabinets and corresponding kitchen utensils. These facilities provide undergraduate students with opportunities for hands-on training, enabling them to:

• Learn and master the fundamental principles of food processing.

• Gain a deep understanding of the practical application of mass and energy balances in food processing operations.

Additionally, a Food Preservation Laboratory of approximately 60 square meters is equipped with instruments including:

• Autoclave

• Drying Oven

• Constant Temperature and Humidity Incubator

• Vacuum Packaging Machine

• Microscope

Using this preservation equipment, students can conduct practical operations such as:

• Estimating food shelf life.

• Performing food quality analysis experiments, including measurements of pH, color, moisture content, and microbiological indicators.

The accompanying visuals (pictures) showcase the Food Technology Laboratory, the Food Preservation Laboratory, and undergraduate students engaged in practical teaching activities across various fields such as baking, dairy processing, and rice wine brewing.

Through participation in these processing practices, students are expected to:

• Articulate the steps of food processing from the perspective of unit operations.

• Effectively collaborate within teams.

• Apply critical thinking skills in real-world food processing environments.