On the afternoonof July 27, Dr. Hongshun Yang from the NationalUniversity of Singapore (NUS) delivered an online lecture entitled “Influence of COVID-19 on Study Abroad in Food Science” forBEFS faculties and students in Zoom. The event was host by Dr. Hui Zhang.

At thebeginning of the lecture, Dr. Hongshun Yang gave a brief introduction of whatglobal universities could be selected with Food Science, including Cornell, Wageningen,NUS and so on.

Then, hemainly introduced that the influence of COVID-19 on Master program in FoodScience, including MS by research and MS by coursework, which you can choose byyour career goal. He pointed out there will be less research funding for PhD studythis year and in come year due to COVID-19, so self funding or partial fundingsupport (CSC etc) was important. Meanwhile, the COVID-19 also had influence onco-supervised PhD program, the 1-year overseas studying time is limited, so youneed to build-up research experience first, and the visa issue also need to befocused.

Subsequently, Dr.Hongshun Yang showed the location, transportation, view, theuniversity profile, overseas colleges of NUS. He introduced the development ofDepartment of Food and Science and Technology (NUS-FST), which established in2019 and the progrmme was in 1999. NUS-FST had 200+ undergraduatestudents and 120+ postgraduate students. Meanwhile, NUS-FST had strong supportby & close collaboration with the food industry and governmentorganisations.

Finally,he showed his Lab, including main research contents, lab members.