The Department of Aquatic Food Science or the Department of Food Science at a university provides a quality control course for developing professional skills required after graduation. This course includes content on quality regulations and quality certification system, which some students do not find engaging, affecting their learning outcomes. This study introduced interactive teaching methods, such as question and answer, group discussion, and guest lectures by food industry workers. This study included interacting with peers using a new teaching model, strengthening student learning motivation, hiring experts to coordinate teaching, teaching personal experience, including factory tours, introducing strain measures, and situational case sharing. The methods implemented in this study allowed students to experience the regulatory requirements of quality control and helped students understand workplace patterns and strain patterns. The project focused on college students in the Department of Aquatic Food Science and Technology at the University of Science and Technology. Participants were divided into an experimental group that received interactive teaching and a control group that received traditional teaching. Quantitative data from questionnaires were used for statistical analysis. The results indicated significant differences in interactivity, reliability, cognitive ease of use, and cognitive usefulness between the interactive teaching model and traditional teaching. In addition, the interactive increase of the situational description of the simulated topic increased student participation and interaction with the industry. Imported interactive teaching could enhance learning motivation and improve learning outcomes and education quality.