Warm farewell for Jiangnan University students after immersive food technology experience

Now, the students are heading home with fresh insights into food science, from improving the stability of hemp seed oil to exploring consumer acceptance of cricket powder.

The 55 students are part of the transnational joint education programme in food science and engineering, completing their research project-intensive year at Te Kunenga ki Pūrehuroa Massey University. Their work has contributed to innovative food technology and helped strengthen the academic ties between the two universities.

Launched in 2020, the Jiangnan-Massey Food Technology programme offers a jointly taught honours degree. Students complete the first three years of their degree at Jiangnan University in China (a top-ranked institution in the field) before travelling to New Zealand for their fourth and final year at Massey.

A farewell celebration recognised the students’ hard work and achievements, with a shared lunch and the presentation of new Massey Food Technology branded hoodies.

Head of the School of Food Technology and Natural Sciences Professor Jamie Quinton says the event was a meaningful way to reflect on the growing success of the programme.

“As we farewell this second cohort, we’re seeing the real impact of this joint programme, in the quality of research being produced and in the depth of academic and cultural exchange it fosters. Their dedication reflects the strength of this partnership and the power of international collaboration to shape a new generation of globally minded food technologists.”

During the celebration, we caught up with several students to hear about their experiences in New Zealand and learn more about the research projects they’ve been working on over the past year.

Mulan Zhu – Hemp oil research:

Hailing from Wuxi, Mulan explored the stability of hemp seed oil, testing how pressing temperature affects both yield and oxidation. She enjoyed applying analytical techniques and kinetic modelling, and says she gained valuable experience in experiment planning and data analysis.

“I really enjoyed the hands-on learning at Massey. Using industry-scale equipment and working on real research made me feel well prepared for my future career.”

What stood out most about her time in Aotearoa was the relaxed pace of life and strong connection to nature. She plans to pursue postgraduate study in food science, with a focus on food processing and product innovation.

Xiaorui Zhang – traditional milk skin research:

Xiaorui’s project focused on milk skin, a traditional Chinese dairy product. She investigated how heating temperature and holding time affect its quality and yield, and says the process taught her a lot about experiment design and adapting methods in real time.

“What excited me most was that it felt like true scientific exploration.”

Xiaorui says the support from her Massey supervisors made a big difference, helping her grow both academically and personally. She says she gained confidence in presenting and expressing her ideas, and now plans to pursue further study and internships to build practical experience for her future career.

Wenhan Gu – consumer acceptance of cricket powder:

For her project, Wenhan explored consumer acceptance of cricket powder, a sustainable alterative to protein, when used in crackers. She tested various concentrations to identify the sensory threshold at which consumers begin to reject the product.

“We found that a higher percentage could be used than what’s typically recommended by companies, which is valuable for food producers aiming to balance sustainability with consumer appeal,” she explains.

During her time at Massey, Wenhan says she appreciated the supportive learning environment and strong research culture.

“Not only are the lecturers highly knowledgeable, they’re also incredibly dedicated and approachable. Their support made a real difference to my learning experience,” she says.