We would like to introduce the practical class scene of processing for 3rd year students Faculty of Health and Nutrition

The processing science training is a year-round class in the third year.
Today we'll be talking about bread and pizza.
In the lectures, you will learn about the characteristics of bread dough, the roles of ingredients, and key points in the manufacturing process.
Each person will make their own loaf of bread by hand.
It takes about 30 minutes to finish kneading the dough to form the viscoelasticity of gluten, which is the key to making bread.
Everyone was working hard and sweating.
While the bread was toasting, I made pizza.
Our homemade pizza sauce is topped with ingredients and plenty of cheese and then baked.
By the time you finish eating the hot pizza, the bread is ready.
The teacher then inspected the finished product.
It was impressive to see them intently rechecking the key points of shaping the bread in preparation for the next bread test.

In the fall semester, we will be selling candied chestnuts, miso paste, tofu, udon, fish paste products, wieners, canned mandarin oranges, etc.
Using a variety of ingredients, you will make preserved and processed foods that you rarely have the chance to make at home.
This class will be conducted in small groups of about 20 students per class.
I think one of the characteristics of this program is that the students and teachers are very close and friendly with each other.

Source: Laboratory of Culinary Research