國際體驗 · 環球視野

澳洲大自然綜合探險營

比較兩地飲食習慣差異　近距離接觸大自然

2016年6月19日
交流團導師：潘宛芬博士、紀力偉先生

國際學院十六位修讀食物安全及環境健康學、營養與食物管理學專修的同學到訪澳洲，參加為期十三天的「澳洲大自然綜合探險營」。是次活動為學生提供了不同的體驗，透過研究訪問、考察、食物科學實驗和品酒體驗等活動，探索大自然，並分析當地居民的飲食習慣及選購食物的態度。

首先，同學與南澳大學的學生一同參與主題為「營養與食物科學升學」的研討會，了解營養與食物科學相關學科的升學選擇、營養專業試的制度及就業前景等。其後，同學參觀了南澳大學的「感官及食物分析」實驗室，在外籍導師的帶領下，認識食物發酵的原理，並以各種食材進行實驗，分析不同配方對產品的口感和味道所帶來的影響。同學又在柏斯及阿德萊德進行以健康生活模式與選購食物態度為方向的研究訪問，比較香港及澳洲兩地在食物成分、包裝以及營養標籤制度上的差異。

考察方面，同學參觀了西澳龍蝦加工廠，認識工作人員處理新鮮龍蝦的程序。在清洗、篩選到評級等過程中，同學認識到急凍食材的生產方法，以及於適當溫度下儲存食物對食物安全的重要性。此外，同學到訪了著名的尖峰石陣一睹獨特的自然景觀，又於袋鼠島近距離接觸海獅和袋鼠等動物，探討環境氣候的改變對大自然的影響。

希望透過是次交流活動，同學能夠活用課堂上所學到的知識，並藉此提升對食物安全及健康飲食習慣的關注。

"Encounter the Marine Life"

LEE Hoi Ying （Food Safety and Environmental Health, Year 2）

Australia is a country with a lot of beautiful natural scenery. We have visited various famous spots including Kangaroo Island, Remarkable Rocks, Admiral’s Arch and Pinnacles Desert. In particular, the visit to the Lobster Shack and Seal Bay was one of the most memorable activities during the trip.

The Lobster Shack was a lobster factory with long history dealing with complete lobster processing and serving fresh lobster meal. From capturing of fresh lobsters, transporting to the factory, grading of size, quality and hygiene control to freezing, we had an opportunity to witness the whole process of the production. The temperature and PH Levels of the seawater were under careful scrutiny to ensure that the lobsters could be kept in a fresh condition. To my surprise, not all the lobsters caught were being slaughtered for sale. Those with heads which were smaller than 77mm must be released for the purpose of environmental conservation. In this way, the lobster population could be maintained in a steady rate. In short, I was very impressed by their professional techniques in dealing with food processing as well as their effort in sustainable fishing. The visit equipped me with a better understanding in the importance of food safety as well.

We were also lucky to see a lot of sea lions in a conservation park called Seal Bay. It was truly an unforgettable experience for me to walk among them along the shore. Instead of feeding these endangered creatures regularly, the conservators of the park maintained a clean and safe living environment for them. Satellite and data recorder were being attached to each of them so that researchers and conservators could get more details about their daily lives and their migration pattern. These data would be very essential to the work of environmental conservation. The park was also an important education resources in raising the awareness in wildlife conservation among the public.

Apart from being the origin of our food, animals are actually interrelated to us in many ways. For no doubt It is our responsibility to protect our mother nature. As a student studying Food Safety and Environmental Health, I was much inspired by what I met during trip and would like to contribute more in environmental conservation in the future.

"Relax, Eat, Drink and Learn!"

TSOI Ting Fong Margaret （Nutrition and Food Management, Year 2）

Perth is a place with a lot of beautiful natural scenery. While I was sitting on the grass in the Kings Park and Botantic Garden, there were a lot of birds and animals around us which made me feel very relaxed. That was a special experience for me as we can seldom find this kind of environment in Hong Kong. Also, I noticed that the parks were very clean although there were only a few rubbish bins there. I believed that it was due to good civic education in Australia, so people are more responsible and considerate. I think we can also do the same in Hong Kong.

The visit to the Lobster Factory was another valuable experience worth mentioning. It was a lobster processing factory next to the Indian Ocean. The factory tour began with a video presentation on our boats, explaining how the lobsters were captured and delivered to the factory. Then, we stepped into the factory in person to witness how the lobsters were being washed, graded, packed and sent to various destinations around the world. I was not only impressed by the detailed operation procedures, but also the professional workers who handled every step in great care. The visit gave me a better understanding about the operation of the food processing industry as well as the human resources management in a factory.

Besides, we paid a visit to the Barossa Velley, a famous vineyard in Australia. I got an opportunity to walk along the planting site of grapes and taste a variety of wines there. The staff briefly introduced the background information of different wines to us. For example, the NV Gert’s Blend Sparkling Shiraz is a kind of sparkling table wine, which is suitable to serve with eggs, bacon or red meat like turkey and duck. The knowledge was helpful to my daily life, as well as my study about food combination and eating habit.