From October 14 to 24, 2025, the MUST Students’ Union, in collaboration with the Students’ Union Nutrition Society, successfully held the nine-day “Plant-Based Meat Products Experience Workshop” at the Block B Lobby on campus. The event attracted numerous students and faculty members, creating a vibrant and engaging atmosphere.
Centered around the core concepts of “experience, interaction, and science,” the workshop aimed to raise awareness among students, faculty, and the public about the health benefits and industry prospects of plant-based meat products.
Students and Associate Professor Yu Xi (Middle) Pose for a Group Photo
An exhibition area featuring a variety of plant-based meat products was set up at the event, offering samples of multiple flavors for tasting. Participants were able to directly experience, how closely plant-based proteins replicate the texture and flavor of animal-based meats through sight, smell, and taste.
In addition to the tasting experience, the event featured professional educational sessions that systematically introduced the health benefits and scientific principles behind plant-based foods, helping participants expand their nutritional knowledge beyond the classroom.
The successful execution of the event not only deepened participants' understanding of plant-based meat in terms of its nutritional value and environmental benefits, but also effectively reduced skepticism toward novel food products through firsthand experience, significantly increasing public acceptance.
By bridging the gap between academic research and everyday diet, the workshop transformed “healthy eating” from an abstract concept into a visible, tangible, and actionable lifestyle choice. The MUST Students’ Union and the Students’ Union Nutrition Society jointly stated that they will continue to organize more theme-based activities in the future, aiming to further popularize food science knowledge and foster a culture of health and wellness on campus.
