First Phase of 14th “Winning in Innovation” Held at JNU
Date: October 22, 2019
Source: Office of Academic Affairs
The first phase of the 14th “Winning in Innovation” competition was held on JNU’s Panyu campus on Oct, 17, sponsored by the Office of Academic Affairs and undertaken by the School of Economics. Seven undergraduate teams competed.
After scoring by experts and audience voting, Tidy Car: Pioneer of In-Car Air Purification, a project by Wang Yang’s team from the School of Environment, won the Best Project and Most Popular Project prizes. Three projects won Excellent Project Prizes: Fat-Free Ice Cream by Chen Yingjing’s team from the School of Management, “Shi Shuo Xin Yu” Language Learning App by Zhang Zizheng’s team from the JNU-University of Birmingham Joint Institute, and The Integrated Platform of Collecting Information to Get Certificates Based on the Mobile End: “Wenguo” App by Li Qijing’s team from the College of Economics.
Tidy Car team members have developed a complete set of in-car air quality assessment methods and a series of purification services that can effectively alleviate the harm caused by in-car air pollution. This method has been named the “seven-step method.” The team has already obtained three patents and is actively exploring a viable business model.
 

（The live road show of Wang Yang’s team）
The education and learning programs Wenguo App and Shi Shuo Xin Yu Language Learning App demonstrate the future potential of the “Internet+Learning” mode. They are designed to advance customized learning plans and scientific learning patterns through the establishment of network platform, integration of resources and smart match of information to promote learning efficiency. These new applications, which integrate information acquirement, social interactions and resource-sharing, embody JNU students’ continuous exploration of learning mode in the Internet era.
  

(Live presentation from contestants)
Using the cholesterol-lowering function of plant sterol and the inhibitory function of soybean fiber on the digestion and absorption of fat, the Fat-Free Ice Cream project researched an ice cream with low sugar and low fat without changing flavor.  According to the team leader, fat-free ice cream can also reduce the harmful effects of fat and decrease the risk of diabetes and cardiovascular disease.
 

(Winning team representatives)
 

(Teachers and students at the competition)