Graduates | 王修齐：以专业之眼洞察生活，用人文之心感知食品

Original 广以君广东以色列理工学院 2023-04-29

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#广以毕业生专访 40 个

#广以学子风采 50 个

2018级 / 毕业生专访

白驹过隙，又一届毕业生奔赴各自人生的星辰大海。四年点滴交织闪耀，光亮照向浩瀚征途。广东以色列理工学院2018级本科毕业生系列采访将带大家走进广以学子们的故事，回忆往昔峥嵘岁月，共盼未来似锦前程。

本期我们将与大家分享生物技术与食品工程专业毕业生王修齐的故事。

王修齐 2018级本科生

毕业高中：汕头市金山中学

本科专业：生物技术与食品工程

获得奖项：校长奖学金、学业优秀奖学金、本科生院院长嘉许名单

录取院校：EIT欧洲创新与技术研究院“可持续食品系统与未来食品”联合培养项目

在修齐身上，能看到他对生物技术与食品工程专业的深入观察和理性思考，能感受到他对环境与生活的温度与感悟。他能明确学业方向，也能把课余生活过得有声有色。有主见不盲从，他在自己认定的赛道上笃定前行。

与“小众事物”共待绽放时机

高考后填报专业时，不少人选择了 IT、金融这类“热门”专业，对生化环材等“天坑专业”避而远之。大学四年回首，学习生物技术的这个小众决定，反而让修齐不断收获意外的惊喜。“当大家的目光都集中在主流专业时，如果能遵循自己的兴趣爱好，跳脱出‘主流与天坑’的思维定势进行决策，在学习中对小众学科有自己的耕耘与收获，可能会有更多机遇。”

四年前，他在广以“力推创新研究、环境保护和社会繁荣”的愿景中找到共鸣，这与他感兴趣的“可持续发展”观念不谋而合。他来到当时办学第二年的广以，在这所创新、开放的校园里开启一段“可持续发展之旅”。

民以食为天，“食”在人类衣食住行中的分量之重，让修齐十分坚定自己当初对生物技术与食品工程专业的选择。“食品可能是最贴近每个人日常生活的产业，这也是一个历久弥新的产业。目前食品领域的蓬勃发展给生物技术的同学们提供了广阔的成长空间。人造肉、替代蛋白、精准营养，一个又一个的产业风口方兴未艾。”修齐分享到，“能够见证并且有幸参与这场波澜壮阔的产业革新，我觉得很幸运。”

“目前有很多互联网巨头都在农业食品领域有所布局。当小众跟主流专业交汇时，主流端的竞争往往异常激烈，小众端的专业能力与独到见解或许能协助突围。两者交叉激发出的能量或许能将你推向更高的平台。”

他告诉大家，哪怕学的是“冷门专业”也不用担心，冷门与热门或许只是一时的相对，对专业多一些了解，在学术和价值观上认同它，找到自己的竞争力所在，静候时机“弯道超车”。

非典型理科生的人文思考

这个二十出头的少年课余时间常常出没于市井食肆，以及汕头各大菜市场，解锁做饭的“100种技能”，在平凡的满足中感受厚土载物的无声力量。“我觉得学食品或者生物的学生是很幸福的，每时每刻都能感受到学习的内容跟自己生活的脉动紧扣在一起，是一种现实的回报感。食品研究中有一个食品社会学的范畴。虽然我的专业更多的是技术导向，但是在与‘菜市场的阿嫲们’还有食材、烹饪的朝夕相处中，我在默默地培养自己的一种使命感。我会思考我的所学将会怎样改变我接触的这个食品系统，服务于这个社会。”

“‘可持续’是一个很宏大的概念与承诺，学术上我希望能往这个方向钻研，也希望能知行合一。我会时常思考，在物质极大丰富的年代，饮食对于人的意义是什么？食品行业将如何与时俱进？”在修齐的眼中，食物的味道对人们意义非凡。它刻印着文化的痕记，牵连着某段时期的记忆。“比如食品的一大分支，酿酒就是一门很浪漫的学科，把一段时间的风物浓缩在一杯液体里，与酵母和麦芽对话，本身就是一个故事。喝酒的人结合自己的喜乐，又会给酒的风味带来更独特的解读，这是一种很奇妙的联系。”

修齐（左5）和实验室成员合影

修齐表示，自己学的专业不仅有理工科的专业和理性，还有人文的温度和关怀。“食品这个学科在理科的基础上常常带给人感性的思考。你的乡土情结，你对饮食文化和社会结构的理解，都让你不能孤立于市井之外，在实验室中冷冰冰地用理科思维看待这个行业。如何让科技真正造福人类的生活，这是我觉得可以探求一生的问题。”

在自选赛道上笃定前行

修齐是生活中的“佛系少年”，闲时做饭看书，游山玩水；他也是学业上的“内卷大王”，学术、科研和实习都交出了亮眼的成绩单。本科绩点92/100，免疫学、食品化学等专业课程满分；在可持续食品系统与基因组学实验室担任研究助理，参与研究课题、基金申请；代表实验室参加省高校科技成果转化路演；以共同作者身份在知名学术期刊上发表学术论文；在Plug & Play农业食品部门实习······他在认定的赛道上奋力冲刺，在自己的节奏里张弛有度。

阅读

种花

骑行

就像四年前选择了“小众”的广以一样，四年后，修齐也选择了一个流动性较大的硕士项目。未来两年，他将在欧洲创新技术研究院的项目框架内，在德国霍恩海姆大学、意大利都灵大学和丹麦奥胡斯大学深造，继续他的探索。“这在他人眼中可能不是最好的选择，但我觉得，学校在农业和食品领域名列前茅，同时学术和企业网络能够让我接触到欧洲更多的初创企业和食品大厂。我相信未来会有更多的可能性在等着我，所以我不后悔自己的选择。”

Class of 2022 / Graduates

Time flies and the second cohort of students graduate from Guangdong Technion - Israel Institute of Technology (GTIIT) this year. In the series of interviews with the graduates from the Class of 2022, we will show their stories at GTIIT in the past four years.

Here is the story of Wang Xiuqi, a student of the Class of 2022 from the Biotechnology and Food Engineering Program.

Wang Xiuqi Class of 2022

High school: Shantou Jinshan High School

Awards: GTIIT Chancellor's Scholarship, GTIIT Academic Excellence Scholarship, GTIIT Dean's List

Received offer from: European Institute of Innovation & Technology (EIT)

We can see the professional and rational insights about his major, Biotechnology and Food Engineering, and feel his careful observation of the environment and life from Xiuqi. He knows how to work hard and fulfils his spare time. He has his own ideas and moves forward on the track he determined.

Wait for a chance with the "niche" area

Many people flocked to popular programs like IT and finance while avoiding biology, chemistry, environmental science, and materials science after the college entrance examination. However, Xiuqi thought that when most people focused on the so-called "mainstream track", if he could think out of the box and work hard in the "niche" area of his interest, he would have more chances.

Four years ago, Xiuqi was attracted by GTIIT's vision of "promoting innovative research, environmental protection and social prosperity", which coincided with his interest in "sustainable development". Finally, he started his new journey at GTIIT.

Food is so important for people that Xiuqi was very determined about his choosing biotechnology and food engineering program. "Food is probably the industry that's closest to daily life. Meanwhile, it is also enduring. The current boom in the food sector offers a wide scope for biotechnology students to grow. Artificial meat, alternative proteins, precision nutrition - one industrial windfall after another is emerging," shared Xiuqi. "I feel lucky to be able to witness and be part of this dramatic industrial innovation."

"Many internet giants had layouts in the agri-food sector. When the 'niche' meets the 'mainstream' , the competition within the latter is often extremely fierce. If you take an alternative path, you could break through with unique insights, and the cross energy between the two can propel you to a higher level."

"Don't worry if you are studying a currently unpopular program. Being mainstream or not is not perpetual," said Xiuqi. He suggested the students learn more, find out their own competitiveness, and wait for the opportunity to overtake others.

Humanistic thinking from the non-typical science student

Xiuqi loves wandering around the food market in Shantou in his spare time. "I think students who study food or biology program are fortunate because what we learn is closely related to daily life, which gives me a very realistic sense of reward. There is a category of food sociology in food studies. Although my program was more technically oriented, I gradually cultivated a sense of mission in the connection of market vendors, food and cooking. I think about how I can change the food system I'm exposed to and serve society through my knowledge."

"Sustainability is a big concept and promise. I hope to keep working on it in academic and in real life. I often think about in the age of abundance, what does diet mean to people? How will the food industry change with the times?" In his opinion, the taste of food means a lot to people. It bears the imprint of culture and the memory of a certain period. "Wine making, for example, is a romantic discipline. Condensing a period of time into a glass of liquid is a story in itself, while the people who drink it will have a more unique interpretation of the flavour in combination with their own experiences. It's a fantastic connection."

Xiuqi said that Biotechnology and Food Engineering was a program that combined both rationality and sensibility. "Food is a subject that often leads to emotional thinking on the basis of science. Your local complex, your understanding of food culture and social structure push you to think about this industry with more than scientific thinking. How to make technology really benefit people's lives is a topic worth exploring for a lifetime."

Xiuqi (left 5) with members of the lab

Be firm in his goal

Xiuqi lives an easy life in his spare time, cooking, reading and travelling; while makes great performance in academic, scientific research and internship. He got the GPA 92/100 and full scores in courses like immunology and food chemistry. He worked as a research assistant in the Laboratory of Sustainable Food Systems and Genomics, participated in research projects and fund applications. He participated in the 2020 Guangdong University Research Findings Commercialization Roadshow Contest on behalf of the laboratory; published academic papers on a famous international journal as the co-author; worked as an intern in the Agri-food Department of Plug & Play... He worked hard on the identified track at his own pace.

READING

PLANTING FLOWERS

TRAVELLING

Four years later, Xiuqi chose a more interesting master's program. In the next two years, he will study in the University of Hohenheim in Germany, the University of Turin in Italy and Aarhus University in Denmark under the program of European Institute of Innovation & Technology. "It may not be the best choice in the eyes of others, but the universities ranked top among the areas of agriculture and food, and the academic network will give me access to more start-ups and food companies in Europe. I believe there will be more possibilities waiting for me in the future, so I don't regret my choice."

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