12 May 2021 – Agrobiotechnology Talk Series (7) Crop and Food: Soybean in Chinese Food Culture

The 7th talk of Agrobiotechnology Talk series ‘Crop and Food: Soybean in Chinese Food Culture’ was held online via zoom on May 12, 2021, with a total of 75 participants. In this talk, Prof Angela Ki Che Leung from the University of Hong Kong introduced the unique role of soybean in Chinese food culture by taking the example of the history of soy sauce, and illustrated the significant shifts in soybean cultivation in its long history: as an indigenous food crop and as a global commodity.

Agrobiotechnology Talk series aims to promote agrobiotechnology and enhance understanding of the potential applications of agricultural products. The target audience includes international scholars, researchers, agricultural industry as well as the general public.

Full video of the talk can be viewed here.