Program Overview

Introduction to Food Science and Engineering

Food science and engineering is a first-level interdisciplinary engineering subject that focuses on the study of raw materials and food. It draws on engineering, science, agriculture, and medicine as its main scientific basis to examine the physical, chemical, and biological characteristics, nutrition, quality, safety, and engineering technology of raw materials and food.

Master's Degree Programs

The College of Food Science offers five master's degree programs, including:

• Food science
• Agricultural product processing and storage engineering
• Grain oil and protein engineering
• Aquatic product processing engineering
• Food packaging engineering

Doctoral Programs

The discipline of food science and engineering also consists of four doctoral programs, namely:

• Food science
• Processing and storage engineering of agricultural products
• Grain oil protein engineering
• Aquatic products processing engineering

Research and Objectives

The College of Food Science, based in Chongqing, aims to serve the Southwest, radiate to the whole country, and face the world. It is committed to building a first-class food science and engineering discipline in Western China, well-known in China and influential in the world. The college integrates practical production and industrial practice, with a unique master's degree program in food packaging engineering.