Department of Food Science and Technology Partners with Xi Feng Xiang 1985 to Promote “Flavor Co-Creation”
當不同家鄉的飲食記憶遇上台灣漢餅，傳統風味能否長出新的樣貌？喜豐香1985攜手弘光科技大學食品科技系，舉辦「台灣漢餅風格；風味共釀」校內競賽，以「亞洲風味 × 台灣漢餅」為命題，邀請本國學生與外籍學生共同組隊，從家庭餐桌、家鄉食材與節慶飲食出發，透過共同試作，探索傳統漢餅與當代多元生活的連結。
When culinary memories from different hometowns meet Taiwanese Han pastry, can traditional flavors evolve into new forms? Xi Feng Xiang 1985 collaborated with the Department of Food Science and Technology at Hungkuang University to host the campus competition “Taiwanese Han Pastry Style: Flavor Co-Creation.” Centered on the theme “Asian Flavors × Taiwanese Han Pastry,” the competition invited domestic and international students to form joint teams. Drawing inspiration from family dining tables, hometown ingredients, and festive foods, students explored the connection between traditional Han pastry and contemporary diverse lifestyles through collaborative hands-on trial preparations.
