中文
Where Theory Meets Practice, and Knowledge Blends with Experience
To broaden students' international horizons and connect with the practical application needs of the diverse curriculum,
today Huawen CIC organised a visit to Guangzhou Huanong Daying Nutrition Food Co., Ltd.,
embarking on an immersive exploration of food science,
unlocking knowledge beyond textbooks through the visit,
and gaining a deeper understanding of the operational logic of a modern enterprise.
A Panoramic Visit: Unpacking the Enterprise's Operating System
Under the guidance of Factory Director Li, students not only entered the modern production workshop but also gained a systematic understanding of the company's entire operating model, from research and development, production and quality inspection to marketing.
Factory Director Li explained in detail the core structure of the integration of industry, education and research:
how the company draws on South China Agricultural University's research resources for product innovation and development,
how standardised production processes ensure supply at scale,
how it has established a three-tier quality system covering raw-material procurement, process control and finished-product testing,
and how it adjusts its product portfolio and expands sales channels in response to market demand.
Behind the efficient operation of the fully automated production line, seen through the transparent viewing windows,
is the company's operating philosophy of taking technology as its core and quality as its foundation,
allowing students to experience directly the central logic of balancing efficiency and quality and giving equal weight to innovation and compliance in business operations.
An Immersive Visit: Decoding the Secrets of Food Production
During their in-depth visit to the production workshop, students focused on the core link in the company's operations: production management.
From strict standards for selecting raw materials, including direct partnerships with high-quality farms to ensure control at the source,
to the specifications for aseptic processing, including fully enclosed workshops and real-time environmental monitoring,
and intelligent finished-product packaging, including automated portioning and traceability-code printing,
Factory Director Li explained the operational challenges and solutions at each stage in turn.
Students paid particular attention to the company's lean-production approach:
reducing waste through process optimisation, increasing capacity through intelligent equipment, and monitoring the entire process through data-driven management,
connecting classroom knowledge such as business management and supply-chain logic with real settings,
and developing a deep understanding of the central idea that operational efficiency determines an enterprise's competitiveness.
A Laboratory Experience: Getting Creative with Yoghurt Making
The much-anticipated practical laboratory session
revealed the company's operational logic for connecting product development with market demand.
Under the guidance of professional technicians, students first sampled core products from the South China Agricultural University Yuanshi range and experienced the company's natural and healthy product positioning;
they then became food developers themselves and took part in flavouring yoghurt by hand.
The technicians explained that the company's research and development operations always centre on consumer demand, from market research that identifies flavour trends,
to small-batch trial production that tests feedback,
and then to optimising formulas for production at scale,
with every step reflecting a market-oriented approach to operations.
As students creatively combined fruit juice, yoghurt and cereal,
they not only developed practical skills but also experienced directly the company's operational path from an idea to a product.
Uniting Knowledge and Action: Building a Strong Foundation for Diverse Practical Learning
This company visit took students beyond the framework of the traditional classroom,
not only turning theoretical knowledge from subjects such as biology and chemistry into concrete understanding, but also giving them a systematic view of the operating model of a modern food enterprise
: from the top-level design of collaborative innovation across industry, education and research,
to the implementation standards of full-chain quality control,
and the market-oriented logic of development,
allowing them to experience the scientific and systematic nature of business operations from every angle.
For students preparing for diverse progression routes,
this practical experience both enriched the material available for their comprehensive quality evaluation
and provided a real operational setting of reference for future choices in disciplines such as business, management and food science.
Conclusion
In the future, Huawen CIC will continue to connect high-quality enterprise and university resources,
create more extracurricular enrichment activities that combine knowledge with practice,
support students' all-round development along international education pathways,
and build a strong practical foundation for their diverse progression journeys.
May every student grow through exploration, transform through practice and set out towards a broad future of their own!
