On Thursday, April 25th, Global Food Business Program 's "GFB Development and Application" class held a cooking workshop to make "lemon syrup" using blemished and pesticide-free lemons provided by Mugiwara Farm (Chikuzen Town, Fukuoka Prefecture).
This was the students' first cooking class on campus, and they started working after receiving a basic lecture from a teacher on how to use the kitchen and hygiene management. This time, Professor Ozaki, who is in charge of the program, performed the process of squeezing the juice in advance and also explained the preparatory steps. The students mixed the ingredients while paying close attention to temperature control, and carefully removed the remaining pulp and scum to make the syrup. They also experienced the basic steps of food processing, such as sterilizing storage jars and learning how to bottle the food, one by one.
The students shared their impressions, saying, "I didn't have much experience cooking with lemons or starch syrup, but I was surprised that by mixing the ingredients together I was able to create a sweet, delicious syrup in the end. It was a good experience to actually make it myself," and "I'm also looking forward to thinking up the packaging design and product name!"
The class begins with preparatory learning before the cooking workshop, and after the syrup is completed, students learn about added value creation in the food business by experiencing a series of actual processes, such as thinking about package design, product name, PR content, cost accounting, and sales price.
[Global Food Business Program]
