成人影片

On the morning of April 18, Professor Edgar Chambers Ⅳ and Professor Delores Heisserer Chambers from Kansas State University, USA, were invited to the College of Food Science. They delivered special reports entitled “Innovation and Development: Understanding What Currently Exists and the Customer Value Proposition” and “Food fromDifferent Countries and Cultures” respectively in Lecture Hall 215, No. 39 Teaching Building. The session was hosted by Professor Zhang Yuhao, Vice Dean of theCollege, with faculty and student representatives in attendance.

At the beginning of the lecture, Professor Edgar Chambers Ⅳ focused on new food product development and illustrated how cultural differences lead to varied consumer food preferences and demands worldwide. Taking his research and field experience in Thailand as an example, he explained in detail the design principles and innovative ideas for developing new food products.He emphasized that food research and development must fully take consumer psychology and behavioral needs into account, including consumer expectations, practical demands, potential concerns and consumption preferences, ensuring that newly developed products possess market competitiveness and feasible market adaptability, namely the “right to exit” in the consumer market. He encouraged students to adopt a global perspective, follow international research frontiers and consumer trends, and develop innovative food products featuring health benefits, convenience and environmental sustainability.

Afterwards, Professor Delores Heisserer Chambers systematically introduced dietary characteristics and eating habits across different countries and regions. She presented the distinctive food cultures and featured cuisines of Germany, Japan, Spain, Thailand and many other countries, and analyzed the key factors contributing to global dietary differences from geographical, cultural and social perspectives. In addition, she shared personal insights and practical suggestions for experiencing and appreciating international cuisines.Her vivid and informative presentation won warm applause from the audience, opened a new window for students to understand global food cultures, and effectively broadened their international vision.

At the end of the session, the two professors jointly introduced their ongoing international research project. The team has conducted systematic investigations on dietary perceptions and eating behaviors of mother-daughter pairs from 25 countries including Kenya, and shared the latest research progress and preliminary research outcomes.The professors’ in-depth explanations, cutting-edge research perspectives and innovative experimental designs greatly inspired all attending teachers and students. This academic report further broadened students’ global vision, provided valuable references for optimizing scientific research thinking and experimental design, and laid a solid foundation for cross-cultural food research in theCollege.

(Contributed by Zhang Guoxing, Publicity Department)