Program Objectives:
Students with a B. E. in Food Science and Engineering will acquire basics in food science, food engineering & technology, chemistry, physics, biology, computer application, and management; excellent knowledge structure and strong initiative; abilities of developing food products, management of food engineering, quality control, plant engineering design or marketing for the private or public sector.
Features:
The program gets its support from the professors and research fellows of the First-level Discipline Doctoral Degree Program in Food Science and Engineering of the School, the Subsidiary of China’s Agricultural Products Processing Equipment R & D Center, Jiangsu Research Center of Bio-processing and Separation of Agricultural Products, Jiangsu Province Agricultural Products Physical Processing Key Laboratory. It is well equipped with a computer-aided Non Destructive Testing (NDT) system, large-size agricultural products analysis and testing instruments, and pilot-scale product lines for natural produce extraction available for teaching and students’ field work. The students will learn scientific, creative thinking methods, master basics in food, biology, chemical industry, and electrical engineering; possess skills in food production technology and management and food engineering and scientific research; related skills in food processing, storage and comprehensive use of food resources.
Courses:
Organic Chemistry; Biochemistry; Microbiology; Food Chemistry; Outline of Food Technology; Food Processing Machinery and Equipment; Food Plant Design; Principles of Food Engineering; Fermented Food Technology; Fruits and Vegetables Processing Technology; Animal By-products Processing Technology; Cereals and Credible Oil Processing Technology; Food Physics; Fundamentals of Mechanical Engineering; Electronics in Electrical Engineering.
Postgraduate opportunities:
This program has five Doctoral programs and Master programs of Food Science, Food Oils and Vegetable Protein Engineering, Agricultural Products Processing & Storage Engineering, Aquatic Products Processing & Storage Engineering, and Food Nutrition & Safety. We also offer Post-doctoral positions of Food Science & Engineering. Now our program has a faculty team of 13 Ph.D. supervisors and 24 Master supervisors, and more than 200 graduate students including Ph.D. and Master Candidates.
Career Opportunities:
This program has attained the employment rates of more than 97% in the past three years, and about 30% of our students have been accepted as Master candidates of key universities in China. Graduates are mainly employed by food companies, research institutions, colleges or universities for positions of management, research & development, designing, marketing or teaching.