On September 19, a warm and grand closing ceremony was held at Fengxian Campus of SUCC, which marked the successful conclusion of a study tour program for over 40 faculty members and students from Nanyang Polytechnic (NYP), Singapore in Shanghai. This study tour program was meticulously planned and implemented by the School of Food & Tourism under initiation and full guidance of SUCC's International Cooperation Division. The six-day tour featured substantial content and fruitful outcomes, earning unanimous praise from the Singaporean participants.

This event offered a rich and diverse array of activities spanning multiple dimensions: In terms of cultural immersion, it featured dragon dance performances and traditional mooncake-making sessions, allowing Singaporean teachers and students to experience the charming Chinese culture; In terms of professional learning, hands-on courses such as body composition testing and rapid food testing were organized, along with visits to school-enterprise cooperation units like Bright Dairy and Food, Tramy Group, and Pony Testing, broadening the professional horizons of teachers and students; In terms of exchange and discussion, themed sharing sessions on Shanghai's economic development and urban culture, China-Singapore youth exchanges, and special seminars on youth development were conducted, providing a platform for intellectual exchange between students from both countries; In terms of on-site exploration, the itinerary included visits to Shanghai's landmark buildings as well as tours of the campus's distinctive attractions. The well-paced schedule organically integrated professional learning, cultural immersion, and urban exploration and enabled Singaporean students to comprehensively perceive Shanghai's developmental vitality and cultural heritage from multiple perspectives while gaining deep insights into the spirit of Chinese college students.

The closing ceremony was presided over by Zhang Yunbin, Dean of the School of Food & Tourism. Yu Limin, Director of the International Cooperation Division, delivered a speech congratulating the program's success, reviewing the close collaboration between the two institutions during implementation, and expressing prospects for expanding future cooperation areas. Subsequently, Yu Limin, Zhang Yunbin, and Ying Yayong, Secretary of the Party Branch of the School of Food & Tourism, jointly awarded completion certificates to NYP's students, recognizing their learning achievements.

The faculty members from NYP highly commended the program's organization and curriculum design, acknowledging it as a valuable learning platform and practical opportunity for students. Three student representatives shared reflections, described their Shanghai journey not only as professional knowledge enhancement but also as a profound cultural immersion and cross-border friendship experience, and expressed their heartfelt memories and gratitude.

The success of the program demonstrated the educational strength and organizational capabilities of School of Food & Tourism, while elevating SUCC's influence in international exchanges. Most importantly, the in-depth interactions further solidified the friendly partnership between SUCC and NYP, laying a solid foundation for both sides' sustained collaboration in academic research, talent cultivation, and cultural exchange.