Kagawa University Agriculture

On the 15^th of May 2024, international students from the SS program, SUIJI-JP program, and Japanese students (former participants of overseas internships), enjoyed an exciting and refreshing activity: making ice cream. Prof. Ogawa, Dean of the Faculty of Agriculture and specialist in food protein functionality, started the practice with a lecture on the chemical and physical principles of ice cream making. Following that, students combined milk, cream, and rare sugar syrup (a product of research at Kagawa University), then used a lot of elbow grease to mix it over salted ice in a quest for the creamy-textured refreshing delight. The students showed great teamwork, taking turns with the mixing, as well as monitoring and adjusting the ice temperature by adding salt. After the arduous work they all tasted the ice cream, which had an extra refreshing taste thanks to the unique property of the added rare sugar (D-allulose) syrup. For most of them it was the first time to churn ice cream on their own. We asked the students how they would rate the experience of making ice cream on a scale of 0 to 10. One of them responded “100!”, showing they were really enjoying it.