Joy in discovery: "Hervé This"

	IFT's recruitment activities on the Mainland
	Conference Attendance
	A hearty "Thank You" to our guest speakers
	Public lectures at IFT
	Dean's list of Fall semester of 2008/09
	Congratulations to Dr. Pedro Moreira on the publication of his new book

	A modern culinary fashion - Molecular Gastronomy
	International Culinary Academy @ IFT
	Serving responsibly

	Bidding farewell to our Spring 2008/09 exchange students
	IFT Career Day 2009 & Career Talks
	Students raise over 173K for Action Oasis
	Students going on exchange this Fall
	Slow Food Macao 2009
	My internship in Portugal

Creativity, to a certain extent, can be developed by stimulating the senses and challenging old ways of reasoning.  Exposing oneself to a different culture or a new learning environment, picking up new hobbies and activities, or simply asking different questions can help expand one’s scope of thinking.  Beginning from September, IFT will launch a series of extra-curricular activities to enrich students’ campus life.  Through new stimuli and out-of-classroom team interactions, we hope to challenge students to unleash their hidden talents, use those parts of their brains that have so far remained under-utilised and to look at recurring issues through new lenses.  In addition, we will continue our effort to expand the cultural and geographical landscape of our students’ learning environment.

Fanny Vong, PhD
President

旅遊學院將於九月份推出一系列的新課外活動，旨在培養學生的創意和豐富校園生活。活動透過互動學習激發學生的才能、開發腦袋的潛能和學習以新思維看待事物。

so I did not prepare two-by-two; and, the soufflé was a failure.  This is most fortunate, because the next Sunday other friends were over for a meal.  This was a habit that I had since a very long time: cooking for friends.  For example, when I was a student, friends were coming, we were supposed to prepare physics and chemistry exams, but indeed we worked not much during these gatherings… but we had good dinners.  Anyway I decided to make it again, the soufflé.  When I had the recipe, there was a sentence, “add the yolk two-by-two.”  At that time I said, “Oh, perhaps this is the reason of the failure.”  If the two-by-two was not so good, I decided to do one-by-one instead of two-by-two; and, the soufflé was better!  But I know now that it was because I knew how to make this particular soufflé, and not because of the two-by-two.  The next day, the 24 March 1980, I did not go to the office; and, I took a blue notebook and wrote my name and address like a lab book in case I might lose it.  I wrote the sentence, “It’s interesting there are old wives’ tales in the kitchen; we should collect them and make tests.”  Now I have more than 25,000 of these; I call them “culinary precisions” because you know a saying is not an old wives’ tale.  A proverb is different.  A tip is different.  A method is different.  So, in order to apply one name for all these, I proposed some years ago to call them “precisions.”

T: Is there any support within chemistry to the claim that one should allow a bottle of wine to “breathe” after opening it? Is this a myth?

HT: I don’t study bread, wine, cheese and sausage. This is not cooking; this is fermentation - too difficult for me. I’m a chemist. Having said that, when I met my wife, there was a godfather who had a cellar that was not stolen by the Germans during the war because the cellar was in the garden, not under the house. I was fortunate to drink a Haut Brion wine from 1931! – and this wine, when you opened the bottle you had an awful burnt rubber smell. After some seconds this evaporated and then the wine was perfect. So, this “breathing” is a reality.

T: What do you consider an important contribution or discovery that you have made within your field?

HT: My NEXT one. What is the use of being “proud” of something that you did? I prefer working in the hope that something very new will appear. In science, discovery is a big pleasure, but remember: “Lift a corner of the great veil”, as said Albert Einstein! It is funny that when you make research, in a science lab, you make discoveries all the time if your mind is open to seeing what you don’t see. You can also create concepts, theoretical ones, that are like glasses that you put in front of the eyes of your mind, and that change the look that you have on the world. I remember a very good student, (she was well educated), crying when I told her that we don’t know what we were looking for, in science. Of course, we have reasonable and rational programmes, but if I can find something that I cannot understand, then immediately I will drop all activities and study this understandable thing. So the next will be the most important.

Tom Wilhelm
Chief Editor

Delegation Taking group photo with
friends of Rikkyo University

Delegation with Prof. Cooper (in middle front row), APU Vice President (Research Office) and IFT exchange students,
Sharon and Yoyo (fourth and third from right of the back row)

Employment sectors of Diploma and Certificate graduate respondents

Registry

While we are still at work on the local applicant selection process, we have begun our recruitment activities on the mainland. The National Education Department has authorised IFT to recruit mainland high school leavers from 25 provinces and cities for the upcoming academic year. The Tertiary Education Services Office, IFT, and other local higher education institutions visited Nanchang, Xi’an, Chengdu, Nanning and Hainan to recruit students. In these trips we also visited Provincial and Municipal Admissions Offices to discuss how to simplify the application procedures. In addition, IFT participates in the Guangzhou Student Recruitment Fair in June.

Registry

國家教育部允許學院招收內地25個省市之高中生，學院派員赴南昌、西安、成都、南寜及海口進行招生宣傳活動，並同時拜訪當地招生辦公室商討報名手續事宜。學院亦參與6月於廣州舉行之教育諮詢會。

Dr. Anthony Wong

Exploring Students’ Employment Selection Criteria in Macao

Understanding Service Perception Differences of the Mass Chinese Gaming Market

Explore the travel motives of mainland Chinese tourists in Macau

Dr. Ruth Yeung

An investigation into relationship between marketing mix strategies and consumer impulse purchase at the flower market during Chinese New Year Festival

Festivals and cultural events: a comparative study between local residents and tourists in spontaneous purchase

Ong Chin Ee

Healing ‘hidden injuries of class’ and creating critical visions: An academy of hope for tourism studies in Macao

Cora Wong

Connecting Academies of Hope: Creative Vistas and Critical Visions

Dr. Wantanee Suntikul

Reputation and reality in Thai perceptions of Hua Hin

Sophy U

以上為4-6月份學院教授及講師於多個學術會議上發表的論文。

Dr. Fanny Vong presents souvenir to
UNLV professors

Dr. Tang illustrates the importance of re-educating young people about social responsiblility in corporate and business life

Social Responsibility in an Economic Crisis by Dr. Thomas Tang, the Executive Director of the Global Institute for Tomorrow (GIFT), on 14 May Dr. Thomas Tang emphasised the importance of re-educating young people about social responsibility in corporate and business life.  Dr. Tang argued that corporate misbehaviour has been a primary cause of the current global financial crisis.  He suggested that young people can learn social responsibility through engaging in service-oriented projects for the less privileged within their communities, or in less developed countries.

Tourism College

旅遊學院於5至6月間，為業界人士及學生舉辦了多個公開講座。

• recognise excellence in academic achievement among students;
• be a motivating mechanism for students to excel; and
• impart in students a sense of pride and connection to IFT in the long run.

學院助理教授Pedro Moreira 博士所寫的新著作【精神結構與人性抉擇: 穩定與不穩定的決定因素】經已出版。此書深入研究危機的感知、文化的決定因素、和認知的決定因素三個範疇，作出對經濟、管理、市場推廣和行為科學的分析。

Dr. This attracts numerous chefs of Macao to
his seminar.

Molecular gastronomy has become an increasingly popular trend in modern gastronomy since its advent in the 1980s. Indeed, it has attracted both the gourmands’ and our attention. On 23 April, over 100 attendees filled the IFT Grand Hall for the seminar “Evolution in Cooking Arts – A Talk in Molecular Gastronomy” co-organised by IFT International Culinary Academy and Alliance Francaise of Macau. It was our great honour to have Dr. Hervé This, the first to propose the concept of Molecular Gastronomy, as our seminar speaker. During the two-hour seminar, the evolution, development and basic theories of Molecular Gastronomy were discussed, and experiments and demonstrations were conducted.

International Culinary Academy @ IFT was established in April to develop research and training in the field of culinary studies. It is the mission of this newly-founded work team to forge partnerships and exchange with academics, professionals and organisations involved in culinary science. For this reason, the team has planned a series of programmes for culinary studies and exploration. The first event organised by the team, A Talk in Molecular Gastronomy, marked a fabulous beginning, and all team members are now working on several new projects, which include workshops to be conducted jointly by International Culinary Academy @IFT, Chinese Chefs Association and Cordon Bleu.

PACES

為提升本地廚藝課程及研究水平，並藉此推動餐飲業的發展，學院於四月成立 ｢旅院國際廚藝學社｣。

Mr. Derrick Lee teaches how to be a responsible alcoholic beverage provider

What is the role of a bartender in the workplace?  Is the ability to make great drinks enough?  Most certainly not!  For thousands of years, alcohol has been considered a ubiquitous icebreaker and a “social lubricant” as it brings pleasure and relaxation to its consumers.  However, potential harm can result from overconsumption.  Professional alcoholic beverage providers are, therefore, expected to take the responsibility for ensuring that alcohol is consumed with care, so that the risk of alcohol-related problems can be reduced.  This is enforced by law in many countries, but has not been fully regulated in some parts of Asia, including Macao.  In order to  increase local barmen’s awareness of the importance of responsible alcohol serving, and to assist them in building up an appropriate mindset, PACES invited Mr. Derrick Lee, President of the International Bartenders Association, to host the “Bartenders and Bar Servers Social Responsibility Workshop” on 4 April.  Key issues, such as the role of alcohol in society, consumer and alcohol associated problems, the role and the responsibility of bartenders, as well as serving and selling techniques were discussed in the workshop.

PACES

不少歐美國家對於調酒師的社會責任已有明確的規範，然而這種觀念在亞洲地區尚未普及。學院盼透過工作坊，就不同的議題作深入探討，從而加強本地酒吧從業員對承擔社會責任的意識。

Twenty-eight students from Mainland China, Chinese Taiwan, Denmark, Portugal, South Korea and the Netherlands journeyed to Macao to pursue their one-semester, or one-year, exchange programmes at IFT. At the end of the programmes, a farewell lunch party was held in mid May to share their happy moments with our staff and students.

IFT will continue to receive exchange students from our overseas partner institutions. For more information, please contact our Technical and Academic Support Division at office@ift.edu.mo.

Registry

28名外地生參加了學院2008/09年度之交換生計劃。於5月為他們舉行了餞別午宴。如欲查詢交換生計劃，請與技術暨學術輔助部國際事務辦公室聯絡，電子郵件 office@ift.edu.mo。

In mid-April, the first ever Career Day took place on the IFT campus. Seven companies participated in the Career Fair, and a total of four career talks were conducted.  The Career Fair was a huge success as hundreds of students visited the booths and attended the talks.

We thank participating companies, including: Global Dining Macau Ltd., Holiday Inn Macau, L’Arc New World Hotel Macau, Lisboa Hotels Complex, Pizza Hut, Viva Macau Ltd and Wynn Resorts Macau.

We also extend our gratitude to the City of Dreams, MGM Grand Macau, and Grand Hyatt Macau for presenting their plans and career prospects to the graduating students and providing them with the necessary information for seeking employment.

The Student Counselling Team

四月份在校園內舉行的「職業推介日」，為本院應屆畢業生與他們未來的雇主提供了一個互動的平臺。是次參與活動的機構以本澳的旅遊及酒店服務業為主，學院非常感謝業界為本院的應屆畢業生提供有關其專業的工作機會、介紹和建議。

Students present the big cheque to Action Oasis

There has been an increasing interest among IFT students to take part in our exchange programmes.  Eleven students are now preparing to disembark to Austria, Canada, Finland, the Netherlands and the United States for the start of the 2009/10 academic year.

We are also pleased to announce that IFT student Im Ut Lon who went on exchange to NHTV Breda University of Applied Sciences was awarded a scholarship of 13,000 euro by the HSP Huygens Programme.

Registry

越來越多學生對交換生計劃感興趣，新學年將有11名學生遠赴奧地利、加拿大、芬蘭、荷蘭及美國參與交換生計劃。當中嚴乙倫更獲相等於13,000歐羅之獎學金。

Since 2006, IFT has worked closely with Slow Food to increase awareness of its movement, while also teaching the principles of event planning. By promoting the philosophy of Slow Food, “To have Clean, Good and Fair food”, on 22 April and 7 May the students held a Wine Tasting Workshop, Cooking Competition and Gala Dinner. The main objective was to increase the local membership of the Slow Food movement from 12 to 312.

Happy faces after successfully orgainsed event

Cooking Competition
Students from all universities in Macao were invited to join and follow the principles of Slow Food, i.e. ingredients had to be sourced from local suppliers to minimise carbon footprint, and recipes had to be respectful of the local cultures and traditions. The winning dishes were adopted for the Gala Dinner menu. Pinky Chan, University of Macau student, won the Dessert category; Stanley Choi, a Macau University of Science and Technology student won the best Main Course award; Sheena Wen and Xino Wu, IFT students, won Soup and Appetiser categories respectively.

Wine Tasting Workshop
The Wine Tasting Workshop aimed at spreading the philosophy of Slow Beverage to the public. About 120 participants sampled eight different wines sponsored by Macanese wine suppliers in a guided tasting session by Dr. Baudouin Neirynck.

Gala Dinner
During the Gala Dinner, 100 participants appreciated the culture of Slow Food. Dishes served on that day were developed from the winning dishes of the Cooking Competition. Attended as included government officials and legislators. After the event, people were encouraged to think about their life style - to protect food heritage. All the participants became Slow Food supporters by becoming members.

All-in-all, the two events reached their objective in membership count and raised more than MOP7,000 that was donated to Caritas Macau. The way is now paved for the establishment of a full-fledged Slow Food convivium in Macao. Expect more Slow Food activities in the near future.

Dr. Baudouin Neirynick

澳門慢食文化2009 於4月及5月連續第三年完滿舉行。今年的活動加入了大學生廚藝競技賽、餐酒品嚐工作坊和主題晚宴，晚宴期間客人可品嚐到廚藝競賽中得奬者的佳餚。是次活動成功吸引了300名新成員加入慢食文化，並籌得澳門幣7,000予澳門明愛。

Florence (second left) enjoys
the substantial internship

方佩鏵剛完成了在葡國的澳門旅遊推廣資訊中心為期六個月的實習，她積極參與中心每項活動並衷心感謝旅遊學院教職員對她的照顧及支持。

以上為2009年4 – 6月加入旅遊學院的新同事。