The Food Science and Engineering program focuses on edible raw materials from agriculture, forestry, animal husbandry, fisheries, and related industries. It combines principles from chemistry, biochemistry, nutrition, physics, and engineering to study the fundamental scientific and engineering issues surrounding transportation, preservation, storage, processing, nutrition, safety, and the deep utilization of food resources.
Program Features
Multidisciplinary Integration: The program blends knowledge from food science, engineering, nutrition, and biochemistry to address complex food-related challenges.
Comprehensive Food Processing: Focus on food processing technologies, industrial production design, and quality control.
Food Safety and Nutrition: Emphasis on ensuring food safety and promoting health through proper nutrition.
Innovative Resource Utilization: Research in developing new resources and comprehensive utilization of by-products from food production.
Practical Engineering Skills: Training in food engineering design and industrialization, alongside a solid grounding in fundamental science.
Career Prospects
Graduates can pursue careers in food processing, safety management, nutrition science, and quality control across various sectors, including food production companies, government agencies, research institutions, and health organizations. They are equipped to work in roles such as food safety managers, food product developers, nutritionists, and quality assurance specialists.
Starting Time:
Autumn: Sep. 10-11, 2025
Duration:4 Years
Teaching Medium:Chinese
Qualification Awarded:Bachelor Program
Application Deadline:
Autumn: July 14, 2025