Hin Hua High School students visited IMU University for a hands-on workshop exploring the science behind ice cream making and food innovation. Through practical activities, they learned about food formulation and moisture transfer while discovering how IMU University’s Bachelor of Science (Honours) in Food Science Innovation prepares graduates through its unique 2U1i work-based learning model and One Health approach.

How do food scientists create the perfect scoop of ice cream? What keeps an ice cream cone crisp instead of soggy? These were among the questions explored when we recently welcomed Teacher Ngu Chii Chung and students from Hin Hua High School for an engaging and hands-on learning experience titled “From Scoop to Science: The Innovation Behind the Perfect Cone” on 4 June 2026.

A key highlight of the session was the ice cream-making activity, where students learned how food scientists carefully design formulations to achieve the:

• Ideal texture
• Flavour
• Consistency

They were introduced to the role of ingredients such as emulsifiers in building the structure of ice cream that contains vegetable fats and water. This hands-on experience demonstrated how science underpins the sensory qualities that consumers enjoy.

The workshop further explored the concept of moisture transfer through a simple yet effective demonstration. Students coated ice cream cones with chocolate, learning how this thin layer serves as a technological innovation barrier to reduce moisture migration. This activity illustrated an important scientific principle: the differences in water activity between food components.

Ice cream, with higher water activity, tends to transfer moisture to the lower water activity cone, resulting in sogginess. By applying a chocolate coating, students saw firsthand how food scientists innovate practical solutions to enhance product stability, preserve texture and sensory properties, and extend product quality. This highlighted how small formulation or processing modifications can significantly improve the overall eating experience, bringing it to life!

Beyond the activities, the session also introduced students to IMU University’s Bachelor of Science (Honours) in Food Science Innovation programme. The programme emphasises industry-relevant learning through a unique 2U1i (2 years in university + 1 year in industry) work-based model, combining academic studies with real-world industry experience. Students were also exposed to the programme’s strong industry connections and diverse career pathways, ranging from product development and quality assurance to sustainability and food entrepreneurship.

Aligned with IMU University’s One Health vision, the programme integrates food science, nutrition, and dietetics to address real-world challenges in human, animal, and environmental health. This multidisciplinary approach ensures that graduates are equipped with the knowledge and skills to innovate food products featuring S.I.H.A.T. (Sustainable, Innovative, Healthy, Affordable, Tasty) and contribute meaningfully to the future of the food industry.

The visit provided Hin Hua High School students with valuable exposure to the dynamic field of food science, highlighting how scientific knowledge can be applied to solve practical challenges and improve everyday food experiences. Through this initiative, IMU University continues to inspire and empower the next generation of learners to explore careers in food science, innovation, and beyond.

“谢谢老师今天的讲解🙏🏻我觉得很棒👍🏻。让学生们亲自体验制作过程，也让学生了解到制作食物的注意细节及原理。

Thank you for today’s explanation, teacher! I think it’s great. It allowed the students to get hands-on experience with the ice cream-making process, and it also helped them understand the details and principles involved in food processing.”

“Very good and clear information!”

“非常的好玩,让我知道原来食品科学还可以2U1i!

It was so much fun! It made me know that food science can be in a 2U1i model.”

“活动时间可以延长.

The event time can be extended.”

“The ice cream making is very interesting!”

“Maybe can try other flavours of ice cream.”