At the invitation of Cheju Halla University (CHU), the Macao University of Tourism (UTM) organised nearly 20 students to visit the university from 27 to 31 May, during which the delegation participated in the Halla – Nankai – UTM Youth Conference on Culture and Tourism at CHU and attended the Jeju Forum at International Convention Center Jeju.
Led by Professor Eve Ren Lianping from UTM, the delegation local university representatives The group explored CHU's campus in-depth, embarking on a journey integrating academic exchanges, cultural exploration, and professional interactions.
The following day, during the Halla – Nankai – UTM Youth Conference on Culture and Tourism, UTM representatives engaged in profound discussions with academic representatives and students from CHU and the Nankai University (NKU) on a wide range of topics. The conference commenced with a welcome speech by CHU President, Kim Eung Gweon – followed by a congratulatory message from Chen Jianjun, the Consul General of the Chinese Consulate General in Jeju.
The youth conference featured 12 student presentations covering various aspects of culture and tourism. Among them, five students from UTM shared their research findings and academic perspectives, demonstrating diverse viewpoints and thorough analyses.
Jelana Wang Zhenzhen, a second-year student pursuing a Doctor of Philosophy in Hospitality and Tourism Management, presented her research on emotional connections between culinary experiences and destinations. Reflecting on the journey, she shared, “The taste of a unique dish can actually tie us to a location forever. This was what I explored.” The evaluation committee from CHU and NKU provided constructive feedback in return.
On 29 May, the UTM delegation toured CHU, examining key campus facilities, including a new digital art museum, the Confucius Institute, School of Equine Science, and marine facilities. They also explored tourism and hotel management-related spaces
Tracy Chen Tingting, a year-one student also from the Doctor of Philosophy in Hospitality and Tourism Management programme, shared her impression: “The Halla University's digital exhibition hall is unforgettably impressive. The effects and interactive features of the displays could be a future trend in interactive tourism, which can be applied to tourist destinations to enhance visitor experiences.
Later, the group attended the 20th Jeju Forum, co-organised by CHU under the theme “New Quality Productivity Forces Empower Innovation and Shared Prosperity in the Cultural and Tourism Industry”
Professor Ren was invited as a speaker and panelist, and shared her research on digital environments at tourism destinations.
The forum explored the importance of diversifying tourism products, delving into the potential of smart tourism, medical tourism, and culinary tourism. Experts showcased how artificial intelligence-powered recommendation systems and virtual reality-guided tours would significantly enhance visitor experiences and optimise business operations.
Tracy emphasised the forum’s significance in advancing Sino-Korean tourism cooperation: “Scholars and industry professionals underscored the critical role of enhanced bilateral cooperation in driving tourism growth. A key takeaway was the emphasis on promoting cross-cultural understanding through tourism exchanges, which is achievable with cultural festivals and joint heritage preservation projects.”
During the final two days of the exchange trip, the UTM delegation attended a study programme jointly organised by CHU and the Jeju Tourism Organization, reinforcing students’ knowledge of local and broader South Korean culinary cultures. The programme incorporated immersive learning sessions, including presentations, food tastings, and beverage appreciation, allowing participants to experience the charm of Korean cuisine in an engaging manner.
Jelana shared her reflections: “The conference brilliantly mixed serious research talks with cultural activities. Walking through Jeju’s lava tubes or chatting with partners over buckwheat pancakes turned theory into real-life examples. Every bite and conversation proved how flavours build identity and belonging.”