Food Science and Engineering

Bachelor-Program
Duration 4 years
Starting Date September
Tuition Fee / Year ¥18,000 (RMB)
Teaching Language English

Program Infomation

Program Information
The aim of this bachelor program is to cultivate undergraduates who will have abundant knowledge on chemistry, biology, food engineering, and food technologies, and be qualified to work as high quality engineers or technicians in the field of food science and engineering relating to the jobs of technical management of food manufacturing, quality control, products development, scientific research, and engineering design. Entrepreneurship, marketing mind, innovative thinking, and international perspectives are also needed for the students to be graduated.

Enrollment Advantage
All courses of this class are given in English. After graduation, students will have abundant knowledge on chemistry, biology, food engineering, and food technologies, and be qualified to work as high quality engineers or technicians in the field of food science and engineering relating to the jobs of technical management of food manufacturing, quality control, products development, scientific research, and engineering design. The students will also be equipped with entrepreneurship, marketing mind, innovative thinking, and international perspectives.

Relying on the Provincial Key Lab of Chemical & Biological Processing Technology for Farm Products, Provincial Key Innovation Team of Chemical & Biological Processing on Farm Products, Provincial Universities First-Level Disciplines Platform, and with advanced teaching and experimental equipments in food R & D and analysis, the education of this class is formatted with distinct characteristics.

Main courses
Inorganic and Analytical Chemistry
Organic Chemistry
Biochemistry
Microbiology
Food Chemistry
Food Analysis
Food Nutrition
Food Machinery and Equipment
Project Management and Case Study
Vegetable and Fruit Processing
Food Biotechnology
Advances in Food Science and Technology, ect.

Graduation Orientation
Research and development, engineering, production management, quality control, sales, inspection and quarantine, teaching in food production, processing, distribution, import and export, supervision, safety management and other departments.
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