COIL Class between National Kaohsiung University of Science and Technology (Taiwan), and Kagoshima University : A Study on Cooperation between Universities and Local Governments through Food Development Using Local Ingredients
In 2021, Taiwan National Kaohsiung University of Science and Technology held a food product development contest using regional fish produce as part of a regional revitalization project. Originally, the students who developed the three food products that made it to the final judging stage would be able to come to Kagoshima to receive training on cooperation between the local communities and the university. However, since overseas travel is currently prohibited due to the spread of COVID-19 infection, finalists’ food product samples were sent by mail from Taiwan to Kagoshima.
Initially, a tasting dinner session was scheduled to be held online via ZOOM, connecting Taiwan National Kaohsiung University of Science and Technology and Kagoshima University on Saturday, May 22, 2021.
However, the trial was canceled because face-to-face classes at Taiwan Kaohsiung University of Science and Technology were prohibited due to a resurgence in COVID-19 infections in Taiwan. As a result, Kagoshima University requested that the powerpoint materials and videos to be used for the online tasting event be sent to the to Kagoshima University professors and students taking part in the event. A tasting panel which comprised of 4 students who had previously participated in the Taiwan training, and 2 students who had planned to go to Taiwan in 2020 but we’re unable to due to pandemic. In addition, Director Hisashi Iwai, Center Director of GIC, Keiko Unedaya, Visiting Associate Professor Akiyo Makino, Associate Professor Yusuke Sakai from the Faculty of Law, Koichiro Hagiwara, Managing Director of local company ‘Hagiwara Giken’, also participated. All 11 people watched the video and PowerPoint, and each of them sent a video review and commentary of the Taiwanese food products to Kaohsiung University of Science and Technology.
Students who participated in the Taiwan training
There were 30 students who reached the final screening at Kaohsiung University of Science and Technology. Kagoshima University and Taiwan National Kaohsiung University of Science and Technology plan to continue joint research together as universities that engage with local communities.
Facilitator: Toyoko Morita (Global Center- Specially Appointed Associate Professor)