On the afternoon of October 12, the School of Food Science and Engineering held an open class for international undergraduate students in Room J1311, Jingjiang Building. The class was taught by Teacher Hu Xinjuan, and the course was Food Fermentation Engineering.

In class, Teacher Hu gave a special lecture on Amino Acid Fermentation Production. With lively explanations and rich examples, combined with diagrams and case analyses, she systematically explained the entire process of amino acid fermentation production, from strain selection and breeding, metabolic regulation, and fermentation processes to separation, extraction, and food applications. She explained in an accessible way how amino acids are industrially produced through microbial fermentation and helped students understand their application value in fields such as food ingredients and functional foods. The classroom atmosphere was lively. International students actively asked questions and participated in discussions, showing strong interest in learning. This teaching activity not only enhanced international undergraduate students’ understanding of food fermentation engineering knowledge, but also promoted academic exchange and interaction between teachers and students.

Through this activity, the school further advanced the development of internationalized courses, demonstrated high-quality teaching resources and an open educational philosophy, and provided a good platform for international undergraduate students to deepen their professional knowledge and broaden their academic horizons. (School of Food Science and Engineering)