請參考10月27日聯合新聞網、LINE TODAY、Yahoo 新聞、台灣生活新聞等報導本校新聞剪報。
主題：《風味共釀》從家鄉味出發，讓台灣漢餅承接多元文化的新日常
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。
Please refer to press clippings reported on October 27 by United Daily News (udn.com), LINE TODAY, Yahoo News, Taiwan Life News, and other media outlets regarding our university.
Subject: “Flavor Co-Creation”: Starting from Hometown Flavors, Letting Taiwanese Han Pastry Embrace a New Everyday Life of Multiculturalism
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.
媒體報導連結如下：
聯合新聞網 https://pse.is/9t56yf
LINE TODAY https://pse.is/9t57lv
Yahoo 新聞 https://pse.is/9t56sp
台灣生活新聞https://news.st-media.com.tw/news/63795
[life.tw] https://pse.is/9t56mr
教育人傳媒 https://pse.is/9t56pm
更生新聞網 https://pse.is/9t57c3
