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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Community heritage and food process technology project: Oral history, salt production, Hakka food tradition and experiential learning in Yimtintsai Village, Sai Kung
Community heritage and food process technology project: Oral history, salt production, Hakka food tradition and experiential learning in Yimtintsai Village, Sai Kung
| Project Leader: | Prof Marshal LIU, Prof S W CHEUNG |
|---|---|
| School: | School of Humanities & Social Science, School of Engineering |
| Department: | Humanities (HUMA), Chemical and Biomolecular Engineering (CBME) |
| Funding Year: | 2015/16 |
| 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. |
| Status: | Completed |
| Type of Innovation: | Experiential Learning |
Triennium:
2012-2016
2012-2016
Project leader
Type of innovation
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Triennium