National Taiwan University started a new project to renovate a abandoned classroom for training researchers' phisycal ability and developing cooperation between industry and academia.

The opening tea party for the new generation of sensory training classroom was hold on January 3, 2022. It took ten months from the planning to completion of construction. President Dr. Chung-Ming Kuan, Vice President for Academic Affairs Dr. Shih-Torng Ding, Vice President for Research & Development Dr. Pai-Chi Li, Professor Dr. Ching-Lung Lee, also the former chairman of the Council of Agriculture, and many advanced seniors in the tea, coffee, and beverage industries came and gave encouragement and expectations. It is hoped that the sensory training classrooms of National Taiwan University can play an important platform between academic research and industrial development.

The new generation sensory training classroom is set up by Assistant Professor Shu-Yen Lin of the Department of Horticulture and Landscape Architecture. The central concept of sensory training classroom is that in addition to the traditional teaching courses, it is also prepared to develop more flipped courses by cooperating with the industry and introducing professional teachers.

These systematic sensory training courses will lead interested people to learn the skills of flavor interpretation in agricultural products and foods. To provide massive support on the academic researches, we set up sophisticated equipment such as electronic noses and odor chromatography-mass spectrometer, which is more efficient for establishing the integrated knowledge about sensory abilities and scientific researches, to assist dissolving the industrial problems, and to make joint research and development.   

The sensory training classroom is designed for the evaluation of diversified agricultural and processed products. It is equipped with stable and comprehensive LED light source configurations. At the same time, it uses intelligent monitoring equipment to maintain the cleanliness of the environment. The classroom also provides a variety of different spaces for every kind of basic sensory training. In addition to the upcoming related courses, the sensory training classroom can also provide a well-established space for interdisciplinary international cooperation on beverage and food culture issues.