Since the establishment in 2018, BRUA-FSE has developed rapidly with the dedication of all faculty and staff from the universities along the “Belt and Road”. With the purpose to further promote the cooperation among the alliance members on talent training, scientific research, and cultural exchanges, as well as stimulate the innovation potential of college students, the 2nd International Student Summer School for BRUA-FSE will be held on August 17-24, 2023 in Wuxi, Jiangsu Province, by the School of Food Science and Technology, Jiangnan University,
The theme for this programme is "Insights to Emerging Trends in Food Science and Technology", focusing on discussion about the development trends of future food and novel baking solutions. A high-quality platform will be developed for international students to learn about China, make full use of the international expert network, and deliver a portfolio of courses including humanities, social sciences and interdisciplinary studies.
In addition to creating an intensive academic environment, we will provide you with a vibrant social experience through cultural excursions and a variety of extracurricular activities about baking hands-on and food science. We hope this experience can also enrich your life, your studies, and may your future work.
1. Programme Theme
“Insights to Emerging Trends in Food Science and Technology”
“The Evolution of Human and Food Culture”
“Baking Science and Practice”
“Global Food Safety & Security”
“Food Perception Science”
“Global Food Trends and Its Impact on Consumers”
Application Deadline: July 15, 2023
Registration Time: August 17, 2023
Project Time: August 18 to August 24, 2023
Location：School of Food Science and Technology, Jiangnan University
Address: 1800 Lihu Avenue, Binhu District, Wuxi City, Jiangsu Province, China
- Be between the ages of 18 and 40 (inclusive), and in good health;
- Be currently attending college/university;
- Have proof of English proficiency (required of non-native English speakers, with TOEFL, GRE, or IELTS scores as reference).
V. Activity Arrangements
Baking Theory and Practical operations
Baking Innovation Competition
3. Additional Information
(1)The BRUA-FSE Summer School will select experienced experts and outstanding front-line educators as mentors. Each group of mentors will provide guidance and help students solve problems according to their professional backgrounds during the learning process, thereby enhancing the learning experience and improving their abilities in theoretical learning and practical operation.
(2) The BRUA-FSE Summer School will waive tuition and miscellaneous fees. The organizer will cover accommodation, food, materials, equipment, and visits, etc. after arriving in Wuxi. However, transportation and insurance costs for round-trip travel are the responsibility of the participants.
(3) The BRUA-FSE Summer School will conduct formative assessments based on student performance. Excellent students will be awarded Certificates of Excellence, while those who successfully complete all module courses will receive a Certificate of Completion.
4. Application Method
Please fill out the following application forms (Attachment 1 and/or Attachment 3) and send it to the email address: firstname.lastname@example.org. The list of admitted students will be notified by email in early August and announced on the official website of the School of Food Science and Technology (http://en.foodsci.jiangnan.edu.cn/), Jiangnan University. Please pay attention in time!
5. Foreign Contact
Post Address：1800 Lihu Avenue, Binhu District, Wuxi City, Jiangsu Province, China (Post Code: 214122)
Please pay close attention to the following conference website below:http://en.foodsci.jiangnan.edu.cn/
Warmly welcome all teachers and students to actively participate and work together to create a high-level exchange program for this summer school.
6. Relevant Files
Attachment 1：Registration form for summer school courses
Attachment 2：Instructions for Baking Innovation Competition
Attachment 3：Registration form for Baking Innovation Competition
Attachment 4: Project proposal template for the Baking Innovation Competition
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