The School of Physical Science and Technology at Xiamen University, in collaboration with UrSnacks, is hosting a freeze-drying science outreach program on campus.

What kind of sparks will fly when freeze-dried fruit meets the physics classroom?

In October 2025, the “Lyophilized Fruit Science Outreach” lecture series, co-organized by the School of Physics Science and Technology at Xiamen University and UrSnacks, will be held. We officially entered Tashan Primary School in Shishi City. This event was led by Dr. Yang, a doctoral researcher from Xiamen University, who used freeze-drying technology as a starting point to guide primary and secondary school students in exploring the mysteries of food science—truly an experience that’s both educational and delicious. “Real fruit freeze-dried, fresh and crisp on the go” — a brand philosophy put to innovative use in the field of science education for young people.

A Physics Lesson in a Piece of Freeze-Dried Fruit

“How do clothes left out in the winter dry up without melting the ice?”

The lecture began with a common yet often overlooked phenomenon in everyday life, leading into the core principle of freeze-drying technology— Sublimation With the aid of dynamic animations, Dr. Yang guided students in gaining a clear, visual understanding of the three-step process behind the creation of freeze-dried fruit: Quick-freezing to lock in freshness → Vacuum‑environment processing → Direct sublimation of ice crystals , ultimately preserving the fruit’s original flavor and nutritional profile.

There were no tedious formulas piled up; instead, the session featured one engaging, real‑world question after another. In class, students’ curiosity was instantly sparked: “Which is more nutritious—freeze‑dried fruit or oven‑dried fruit?” “If we use this technology to freeze‑dry ice cream, will it never melt?” Question after question turned the entire lecture into a lively lesson in scientific exploration.

It’s not just about “understanding knowledge”; it’s also about “broadening one’s horizons.”

For the students who took part in the activity, this lesson went far beyond simply learning how a particular snack is made. From everyday fruits to space‑food, the children discovered for the first time that food science is not some distant, textbook‑only concept—it is a real, tangible field of study that they can hold in their hands and taste with their mouths. After class, many students eagerly asked, “How can we develop even better freeze‑drying technology?” The seeds of curiosity had already been quietly planted.

As one of the first science‑experiment schools in Shishi City, Tafeng Primary School highly commended this event, noting that this “science through snacks” approach to science communication is more effective than traditional classroom instruction in sparking students’ interest in science and their desire to explore.

Scientific research “goes down to the grassroots,” while science communication “takes root.”

This collaboration represents a valuable exploration of the deep integration between university research resources and real-world business applications. The School of Physical Science and Technology at Xiamen University ensures the rigor and authority of its science communication through academic expertise, while UrSnacks leverages products and scenarios that resonate with everyday life to make science truly “perceptible and experiential,” thereby jointly breaking down the barriers between scientific research and public outreach.

UrSnacks believes that the child who today becomes curious about a piece of freeze-dried fruit may one day grow into the next generation of innovators, driving advances in aerospace technology and food science. Awakening curiosity is precisely the most precious value of science education for young people.