Latest news with #HunanUniversity
Mid East Info
08-05-2025
- Business
- Mid East Info
Industrial Design at the Forefront of Innovation: International Industrial Design Forum at BEYOND Expo 2025
Industrial design stands at the intersection of technology and humanity — it is the catalyst behind meaningful innovation. Beyond aesthetics, thoughtful design shapes industries, solves real-world challenges, and drives the future of progress. On May 22, 2025, BEYOND Expo, together with School of Design at Hunan University and Lushan Laboratory, will host the International Industrial Design Forum, a global platform dedicated to advancing the role of design in industrial and technological transformation. Forum Highlights: Cutting-Edge Topics The forum will explore the integration of design, engineering, manufacturing, and business, showcasing the latest advancements in sustainable materials, smart manufacturing, and human-centered design. Global Exchange of Ideas Bringing together renowned designers, innovators, academics, and industry leaders from around the world, the forum provides a rare opportunity to engage in high-level dialogue and exchange forward-thinking ideas on the evolving landscape of industrial design. Strategic Networking Opportunities Designed for both startups and established enterprises, the forum offers exceptional opportunities to foster international partnerships and collaborations, strengthening the global industrial design ecosystem. BEYOND Expo 2025 invites designers, entrepreneurs, technologists, manufacturers, and investors to join this pivotal event—where creativity meets industry, and bold ideas become reality. Scan the QR code or click here to Join us at BEYOND Expo 2025 and be part of shaping the future of industrial innovation. Limited-Time Offer: FREE Tickets for Our Community Use promo code BYMEI at checkout. About Hunan University: Hunan University's design discipline started from 1977, which is one of the earliest industrial design major in China. It now has the complete academic system from undergraduate education to Post-Doc research. The School of Design in Hunan University has been awarded twice First Prize in the National Teaching Achievement. During the period from 2017 to 2022, its Design discipline consistently ranked the top five in two consecutive rounds of national disciplinary evaluations, as assessed by the Ministry of Education. About Lushan Laboratory: Lushan Laboratory, established under the auspices of Hunan University, is the first provincial-level industrial design laboratory in China. It focuses on the national goal of building a core advanced manufacturing hub, integrating research achievements in Industrial Design 4.0, intelligent human-computer interaction design technology, and complex scene perception systems. Based on the design innovation resources in Hunan, the laboratory aims to create a globally leading research and development center for industrial design.
Borneo Post
04-05-2025
- Science
- Borneo Post
Chinese students cook 2,000-year-old rice dish based on ancient manuscript
This photo taken on April 17, 2025 shows a rice dish made according to recipes recorded in a bamboo manuscript titled 'Shi Fang,' an ancient text dating back to the Western Han Dynasty (202 BC-8 AD), in Changsha, central China's Hunan Province. (Xinhua/Zhang Ge) CHANGSHA (May 5): A team of students in China recently gave suggestions as to what rice might have tasted like in the country two millennia ago, with these suggestions based on their study of an ancient document. Notably, 60 percent of China's population currently eats rice as a staple food. In their project, which combined historical research and culinary experimentation, the team from Yuelu Academy of Hunan University in the central Hunan Province cooked rice according to recipes recorded in a bamboo manuscript titled 'Shi Fang,' an ancient text dating back to the Western Han Dynasty (202 BC-8 AD). Unearthed from the tomb of Wu Yang, a senior official during the Western Han period in what is today Yuanling County in Hunan, the 'Shi Fang' manuscript details methods of preparing and cooking a variety of ingredients, offering insight into early Chinese gastronomy. Dishes such as steamed rice, chicken soup and steamed fish reveal a sophisticated culinary culture. 'In the 'Culinary Culture in Hunan' course, I first encountered the 'Shi Fang' manuscript,' said Luo Jiayi, a student from Hunan University. 'Through the vivid and intriguing bamboo slips, the ancient foodies from 2,000 years ago came to life before my eyes.' 'Cooking rice from the Western Han Dynasty period has deepened our appreciation for the richness and allure of traditional Chinese culture,' Luo added. This endeavor brought together an interdisciplinary team of 10 students from Hunan University and one from China Agricultural University in Beijing, who specialize in history, philosophy, museology, food science and design. They divided into research, experimental, filming and design groups, aiming not just to interpret ancient texts but also to bring ancient flavors back to life. However, challenges loomed large. 'Many of the bamboo slips are fragmented, and the meanings of some ancient characters have evolved over time,' said Xiong Yuxuan, a member of the research group, while adding that cooking duration times were not mentioned in the manuscript, which meant that the team had to keep adjusting their experiments in the course of their research. A team from Yuelu Academy of Hunan University cook rice according to recipes recorded in a bamboo manuscript titled 'Shi Fang,' an ancient text dating back to the Western Han Dynasty (202 BC-8 AD), in Changsha, central China's Hunan Province, April 17, 2025. (Xinhua/Chen Zhenhai) Modern conditions also presented difficulties. Today's rice varieties, cooking utensils and fire methods differ greatly from those in ancient times. 'While complete authenticity is impossible, combining Han-era techniques with modern technology allows students to tap into ancient wisdom,' said Shi Jing, an associate professor at Yuelu Academy, who supervised the project. For example, the team opted for the traditional rural zengzi, a wooden steamer, and clay pots still used in some Chinese villages, instead of the rare ancient yan, a specialized vessel for steaming, achieving comparable effects in their cooking process. Also, to match both the quality and shape of rice cultivated 2,000 years ago — the team, assisted by master chef He Junxian, selected a type of nonglutinous rice resembling that of Han-era Hunan. After numerous experiments under He's guidance, the students finally refined the process, soaking the rice for half an hour before draining it, then steaming it for 20 minutes, airing it to cool, adding water and steaming again for another 15 minutes. The result was rice that was loose yet elastic, with a pleasing texture and notably lower sugar content, characteristics aligned with today's healthy eating trends. 'The rice recreated according to the 'Shi Fang' manuscript might inspire new culinary innovations in contemporary restaurants,' He said. This undated file photo shows bamboo slips recording recipes in a manuscript titled 'Shi Fang,' an ancient text dating back to the Western Han Dynasty (202 BC-8 AD), in Changsha, central China's Hunan Province. (Changsha Jiandu Museum/Handout via Xinhua) After tasting the recreated rice, Peter Brian Ditmanson, an American professor at Yuelu Academy, described it as 'comfort food.' Enthralled by the project, Ditmanson said he would promote the initiative globally through platforms such as TikTok. The team revealed that they will also seek to restore the use of other ingredients, such as meat and spices, based on the 'Shi Fang' manuscript. China is the world's largest rice producer and the birthplace of rice culture. The earliest artificially cultivated rice was grown 10,000 years ago — and was discovered in Daoxian County in Hunan. – Xinhua China recipe rice traditional food
Fox News
04-05-2025
- Science
- Fox News
Students cook ancient rice dish based on 2,000-year-old manuscript with surprisingly healthy results
A group of students recently recreated a rice dish using an ancient recipe – and the results were unusual. The challenge was undertaken by researchers at the Yuelu Academy of Hunan University in China, according to a report from China Daily. The project was based on an ancient bamboo text called the "Shi Fang" manuscript. The text offers a wealth of information on ancient Chinese cooking practices, offering recipes from steamed fish to chicken soup. After bringing together 10 students from Hunan University – and one from China Agricultural University in Beijing – the group began the process of recreating an ancient rice recipe from the 2,000-year-old manuscript. Researchers also selected a type of non-glutinous rice that would have resembled Han Dynasty-era white rice. After multiple experiments, students came up with a plan to recreate the recipe. Using wooden steamers and clay pots, the students soaked the rice for half an hour before draining it. Then, they steamed it for 20 minutes and let it cool, before adding water again and steaming for an extra 15 minutes. But unlike modern rice, which is usually described as fluffy and grainy, the ancient rice was "loose yet elastic," according to China Daily. The rice also had a "pleasing texture and notably lower sugar content [than modern rice.]" Peter Brian Ditmanson, an American professor working at the Yuelu Academy, described the dish as a "comfort food," according to China Daily. Luo Jiayi, a student from Hunan University, raved about the experiment while speaking to the outlet. "Through the vivid and intriguing bamboo slips, the ancient foodies from 2,000 years ago came to life before my eyes," she said. "Cooking rice from the Western Han Dynasty period has deepened our appreciation for the richness and allure of traditional Chinese culture," Luo added. Shi Jing, an associate professor at Yuelu Academy, commended the project while admitting that recreating historical recipes poses some limits. "While complete authenticity is impossible, combining Han-era techniques with modern technology allows students to tap into ancient wisdom," Shi said. Fox News Digital reached out to Ditmanson for additional comment.
