2026 Chinese Government Scholarship International Summer School on Food Science and Engineering Opens at Shanghai Ocean University

7月2日上午，2026年中国政府奖学金国际暑期学校“食品科学与工程”项目开幕式在上海海洋大学临港校区行政楼104举行。本项目由国家留学基金管理委员会主办、上海海洋大学承办，吸引了来自日本、韩国、芬兰、汤加、尼日利亚、科特迪瓦、蒙古、泰国、菲律宾、印度尼西亚等10余个国家的19名国际学生参与。开幕式由食品学院副院长丁兆阳主持。

On the morning of July 2, the opening ceremony of the 2026 Chinese Government Scholarship International Summer School on Food Science and Engineering was held in Room 104, Administrative Building, Lingang Campus, Shanghai Ocean University. Hosted by the China Scholarship Council (CSC) and organized by Shanghai Ocean University, the program has attracted 19 international students from more than 10 countries, including Japan, the Republic of Korea, Finland, Tonga, Nigeria, Côte d'Ivoire, Mongolia, Thailand, the Philippines, and Indonesia. The ceremony was presided over by Prof. DING Zhaoyang, Vice Dean of the College of Food Sciences and Technology.

食品学院党委书记李柏林在致辞中表示，在全球化发展的当下，食品行业正面临食品安全保障、营养健康升级、加工技术创新等多元挑战。此次暑期学校采用前沿学术课程、产业实践调研、中国文化体验三位一体的培养模式，旨在拓宽国际青年学子的学术视野，推动跨文化科研交流合作，为全球食品科学领域培养兼具专业素养与国际视野的青年人才。

In his opening address, Prof. LI Bailin, Party Secretary of the College of Food Sciences and Technology, emphasized that in the context of globalization, the food industry is confronted with multifaceted challenges, including food safety assurance, nutritional health upgrading, and innovation in processing technologies. Adopting an integrated training model that combines cutting-edge academic courses, industrial practice and site visits, and cultural immersion experiences, this Summer School aims to broaden the academic horizons of young international scholars, foster cross-cultural research collaboration, and cultivate future talent in food science with both professional  excellence and a global perspective.

开幕式上，留学生工作办公室介绍了上海海洋大学招生项目。食品学院教师代表蒋蝉聪与来自芬兰哥廷根大学的学员代表Gabriel Govinda Kupeczki分别发言，从教学组织与学习参与的角度分享了对本次暑期学校的要求与期待。

 During the ceremony, the International Student Office introduced the enrollment programs of Shanghai Ocean University.  Faculty representative JIANG Chancong from the College of Food Sciences and Technology and student representative Mr. Gabriel Govinda Kupeczki from the University of Göttingen, Finland, each delivered speeches, sharing their requirements and expectations for the Summer School from the perspectives of instructional delivery and learning participation.

    仪式现场，李柏林向国际学生代表授予项目营旗，标志着本次国际暑期学校正式启动。随后，全体与会领导、教师与学员共同合影留念。

         At the ceremony, Prof. LI Bailin presented the program flag to the international student representatives, officially marking the launch of the International Summer School. The event concluded with a group photo featuring attending university leaders, faculty members, and all program participants.

本次“食品科学与工程”国际暑期学校以“探索食品科技前沿，促进国际学术交流”为主题，于7月1日至15日举办，设置了学术课程、实践技能、产业调研、文化体验四大类丰富的学习体验内容。其中，学术课程聚焦行业前沿开展专题授课，实践技能开设食品制作实操课程，产业调研组织学员走访知名食品企业，文化体验通过多元活动帮助学员感知中国。

Under the theme Exploring Frontiers in Food Science and Technology, Promoting International Academic Exchange, the International Summer School on Food Science and Engineering is scheduled to run from July 1 to 15. It offers a diverse and enriching curriculum comprising four major components: academic coursework, practical skills training, industry site visits, and cultural experience activities. The academic courses feature thematic lectures on cutting-edge industry topics; the practical skills module includes hands-on food manufacturing workshops; the industry site visits provide opportunities to observe operations at renowned food enterprises; and the cultural experience activities are designed to help trainees perceive China through a variety of activities.

依托中国政府奖学金育人平台，本次暑期学校汇聚全球食品科学青年，深化中外学术科研交流，扩大学科国际影响力；以食品科技融通多元文化，凝聚国际青年力量，服务全球食品行业开放发展。

Relying on the Chinese Government Scholarship education platform, this summer school brings together young people in food science from around the world, deepens academic and scientific research exchanges between China and foreign countries, and expands the international influence of the discipline. Integrate diverse cultures with food technology, gather the strength of international youth, and serve the open development of the global food industry.