UIC vigorously promotes scientific research to improve education quality while encouraging students to embrace new academic aspects and enhance their research capabilities through subject research. As a result, plenty of undergraduate graduates of 2021 have published papers in international journals, academic monographs, and international conferences.

Publishing SCI paper as the first author

Zhou Yifan from the Food Science and Technology Programme has been admitted for an MSc in Food Science and Human Nutrition at the National University of Singapore.

Zhou Yifan

In 2021, Zhou Yifan published her first SCI paper, New Insights into molecular mechanisms of 'Cold or Hot' nature of Food: When East meets West online in Food Research International, an internationally renowned journal for food and engineering technology. Programme Director of Food Science and Technology Prof Bruce Baojun XU was the corresponding author of the paper.

Zhou Yifan's paper exhibited at the poster exhibition of the Division of Science and Technology

To reflect the reason for the successful publishing of the SCI paper, Zhou Yifan believes that it results from the professional courses in the programme and the practical English writing training UIC provides. In addition, she said that theoretical knowledge of food science gave her a deeper understanding of the subject. At the same time, experimental courses such as biology and chemistry also developed her practical and academic writing skills.

In the second semester of Year 4, Zhou Yifan also completed another food science-related paper, which has already been submitted to the relevant professional journals.

From: MPRO