[Faculty of Health and Nutrition] Introduction to Food Processing Practical Training

We would like to introduce the food processing practical for third-year students Faculty of Health and Nutrition. In the food processing practical, students make various processed foods using seasonal ingredients.

This time, the practical lesson was on making "anpan" (sweet bean bun). The process of making bread can be roughly divided into the following stages: mixing (making the dough) → first rise → shaping → second rise → baking. After watching the teacher demonstrate each step, the students got to work.

The dough is kneaded by hand, and to make the bread springy, the dough is beaten rhythmically against a baking sheet to raise its temperature. The students worked hard, sweating, to raise the temperature to the target level. Each group will work together to complete the subsequent steps. The bean paste used in this anpan is made from red bean paste and white bean paste, which they made in the practical class the previous week.

As the bread was being baked, the children looked into the oven and watched with delight, saying things like, "It's starting to brown!" and "It looks delicious!" Afterwards, they tasted the freshly baked anpan, and the workshop came to an end.

In addition, in the processing practical class, students will learn the principles of processing by making foods that they would not normally have the opportunity to make at home, such as candied chestnuts, miso, and sausages.

Source: Laboratory of Culinary Research