From November 9 to 11 in 2025, Professor H. Douglas Goff, an internationally acclaimed expert in the field of food hydrocolloids and a faculty member of the University of Guelph in Canada, carried out an academic exchange upon the invitation of the School of Food Science of Nanchang University, delivering five specialized lectures to the graduate and undergraduate students. The lectures, chaired by Professor Jun-Yi Yin, drew a crowd of nearly 500 faculty and students, fostering a strong academic atmosphere.

With nearly three decades of in-depth research in the structural and functional properties of colloidal molecules, as well as the development and application of novel food hydrocolloids, Professor Goff has made outstanding contributions to ice cream structure, additives, production technologies and quality control—particularly in the impact of polysaccharides on ice cream recrystallization and nutritional aspects. During the four lectures on November 9 and 10, Professor Goff systematically shared with students the basic knowledge and research perspectives of food hydrocolloids from multiple aspects, including the structure and definition of hydrocolloids, the relationship between their physical properties and functions, the application of common colloids in food, and bioactivity.

On the morning of November 11, Professor Goff delivered a special lecture on ice cream for the undergraduate students in a humorous and engaging style. Covering topics from the composition, processing equipment, to the specific impacts of fats, proteins, and colloids on the internal structure of ice cream, the lecture ignited the students’ curiosity and desire to explore in the field of food science.

During the breaks and after each lecture, Professor Goff patiently answered each query that students raised, using examples and drawings to help them understand the key points. When facing students with less-than-fluent English, the professor listened attentively and encouraged them to express their views. All attendees found this exchange highly rewarding.