On the afternoon of April 16, the School of Food Science and Engineering held a open class for international students in Room 1319, Jingjiang Building, taught by Teacher Meng Lijuan, with the course titled Food Raw Material.

In the class, Meng Lijuan vividly and systematically explained key topics such as the morphological, nutritional, and processing characteristics of potatoes, using rich examples. By combining illustrations and case analyses, she clearly demonstrated how potatoes are applied in food processing, helping students better understand their value as an important food raw material. The classroom atmosphere was lively, with international students actively asking questions and engaging in discussions, showing strong academic interest. This public class not only enhanced students' understanding of food raw material knowledge but also promoted academic exchange and interaction between teachers and students.

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