The Food Science and Engineering program aims to cultivate highly qualified professionals with a solid foundation in food science, food engineering, modern biotechnology, and chemical technologies. Through this program, students will acquire in-depth knowledge in areas such as raw material characteristics, processing technology, quality control, food safety, storage and transportation, and product development. With the continuous development and innovation in the global food industry, food safety, healthy eating, and sustainable food production have become key issues, and this program aims to nurture talent capable of conducting scientific research, technological innovation, and management in the food sector.

Program Features:

1. Interdisciplinary Integration: Combines food science, engineering technologies, nutrition, and modern biotechnology to cultivate professionals with comprehensive application abilities.
2. Food Safety and Quality Control: Emphasizes the theory and technology of food safety and quality control, equipping students with the skills to solve practical food safety issues in production.
3. Innovative Product Development: Focuses on food innovation and new product development, especially in areas like nutritional foods, functional foods, and green foods.
4. Modern Food Engineering Technologies: Studies advanced engineering technologies in food production, processing, packaging, storage, and transportation, promoting the intelligence and automation of the food industry.

5. Sustainable Development: Emphasizes environmentally friendly and resource-efficient food production technologies, contributing to green food production and sustainable agricultural development.

   
   

Career Prospects:
Graduates of the Food Science and Engineering program can work in food production enterprises, food research institutions, food quality and safety regulatory bodies, agriculture and food supply chain companies, and nutrition and health consulting firms, engaging in food research and development, ...