Community heritage and food process technology project: Oral history, salt production, Hakka food tradition and experiential learning in Yimtintsai Village, Sai Kung
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Project Overview
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Project Title |
Community heritage and food process technology project: Oral history, salt production, Hakka food tradition and experiential learning in Yimtintsai Village, Sai Kung |
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Project Leader |
Prof Marshal YS LIU and Prof S W CHEUNG |
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School / Dept |
SHSS/HUMA & SENG/CBME |
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Project Duration |
Sep 2016 - Aug 2018 |
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Project Description |
This project aims to develop a community heritage service program in Yimtintsai Village, Saikung, into an interdisciplinary experiential learning platform of “Community Heritage and Food Processing Technology” for two courses in the Division of Humanities and the Department of Chemical and Biomolecular Engineering, namely, HUMA3630 Community and Cultural Identity and CENG4630 Food Processing Technology, and one USEL (Undergraduate Student-initiated Experiential Learning) Program in School of Engineering, respectively. |
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Project Outcome |
The project is still ongoing. Project outcomes will be updated upon project completion. |
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Status |
Ongoing |
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Project Documents |
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Adaptation |
Full Project |
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