Deputy DeanOffice of International Affairs
OIA
Dr. Herlin Chien
Secretariat of UNTA
◼ OIA, Cooperation Division Chief Dr. George C.H. Lin
◼ New Southbound Project Chief Dr. Pearl Chang
◼ Cooperation Division StaffMs. Carina Chou
May 19. 2020 Online Meeting NPUST representatives
National Pingtung University of Science and Technology(NPUST)
◼Founded in 1924
◼Located in Southern Taiwan (Pingtung County)
◼# of Academic and administrative staff：1,578
◼# of Students : 10,341
◼ Campus：300 hectares
◼largest university in Taiwan in terms of campus
territory
◼ 2019 UI GreenMetric ranking
◼No. 1 in Taiwan
◼No. 6 in Asia
◼37/780 universities in the world
◼Nickname: National Park University
2
Pingtung county (12 cases)
*Data collected from December 29 2019 to May
19 ,2020
• COVID-19 Confirmed cases: 440
• Pingtung county : 12
• Death toll: 7
COVID-19 Cases in Taiwan
3
NPUST Food Sufficiency
Response
during COVID-19
A. Quarantined students :
◼Food delivery to
◼In-campus
◼Out-of-campus dormitory
B. Creating Safe Eating Environment :
◼Policy changes in
◼Cafeteria
◼Dormitory
◼Admin Meetings
C. In-Campus Safe Food Provisioning:
◼ NPUST Cooperative Store
◼ Vegetable grown by Dept. of Plant Industry
◼ Mobile Bakery run by Dept. of Hotel & Restaurant Management
◼ Livestock Farm by Dept. of Animal Science
4
A. Quarantined Students
◼Food Delivery Assistance (2 weeks)
◼To reduce the risk of going out and avoiding
contact with others.
◼3 meals a day:
◼Breakfast(8am), lunch(12pm), dinner(6pm)
◼Delivered by assistant of Office of
Students Affairs(1 person) .
◼Meals placed in fixed location for
students to pick up to avoid contact.
Period
Self health
monitoring(number of
students)
Home
quarantineTotal
Jan28-31 30 0 30
Feb1-29 24 35 59
Mar1-31 34 5 39
Apr1-28 28 1 29
Number of Quarantined student in NPSUT from January to April.
5
B. Creating Safe Eating Environment
In Cafeteria
◼Encourage students to have their meals
takeaway by radio broadcast.
◼Prepare hand wash and alcohol spray at the
entrance.
◼Students are served by the staff.
6
In Cafeteria
◼4.Each table is placed at least 1m away
from another.
◼Before: 80 tables
◼Now: 50 tables
7
In Cafeteria
◼ The maximum number is 2 people on each table.
◼ No talking while eating.
8
In Cafeteria
▪ Student cafeteria 1 :
▪ Student cafeteria 2 :
Before % After %
Have here 50 30 (↓)
Take out 50 70(↑)
Before % After %
Have here 60 30(↓)
Take out 40 70(↑)
9
In Dormitory
Close public kitchen to reduce the risk of virus
spread.
10
Admin Meetings
◼Some administrative meetings are conducted online
◼Develop App to record daily temperature taken
◼No food during meeting, lunch boxes are given after
the meeting.
◼Keep windows open for fresh air circulation.
◼Use alcohol spray and take body temperature at the
entrance.
11
Creating Safe Eating Environment
Cooperative Store
◼ All NPUST staff are shareholders of NPUST Cooperative Store
◼ Products grown or developed by NPUST faculty, including: ◼ milk, eggs◼ healthy food
◼ Soybean related products◼ Most popular NPUST low-salt
soysauce by Department of Food Science
◼ Prof. Hsieh developed more than 300 types of healthy products
12
Creating Safe Eating
Environment
Cooperative Store
13
Creating Safe Eating Environment
Cooperative Store
Best selling products(monthly sales):◼ Milk (NT. 700k) (US$23,000/month)◼ Job's Tears Milk (NT.60K)◼ Milk pudding(NT.50K)◼ Vegetable yoghurt(NT.40K)◼ Caramel pudding(NT.30K)◼ Eggs (NT.20K)
14
Creating Safe Eating Environment
Vegetable grown by Dept. of Plant Industry
Sustainable Farm
Green house
15
Creating Safe Eating Environment
Vegetable grown by Dept. Plant Industry
Self-grown vegetables:Price: NT.25-30 or US$ 1/bag(300g)
16
Creating Safe Eating Environment
Bakery run by Dept. of Hotel &
Restaurant Management
Fresh-baked bread and pastry
◼made by the students
◼from Dept. of Hotel and
Restaurant Management weekly.
17
Dept. of Animal Science
Livestock Farm
Product:◼ Chicken meats◼ Eggs◼ Milk
←Chicken meats for sale via NPUST email list:Every 3 months, about 200 chickensPrice: NT. 250/each (US$8)
18
Thank youQ&A time
20
