Training objectives: To train people mastering the basic theory of food science and engineering knowledge, including food processing and preservation, research and development of new products, food quality control, food safety evaluation, food packaging, food business management and marketing knowledge and skills of senior professional and technical personnel .

Main Courses: Food Chemistry, Food Microbiology, Food Processing, Food Nutrition, Food Quality and Safety, Food Additive, Principles of Food Engineering, Food Processing Machinery, The Principle of Fermentation Engineering, Food Enzymology, Food Packaging, Marketing and Enterprise Operation and Management.

Employment Orientation: You will grasp the knowledge of the curriculums mentioned above, and have the competence to work in the field of food processing and preservation, development of new products, quality and technique supervision, customs, entry-exit inspection and quarantine, marketing, scientific research, education and administration. You may serve as senior food engineers and internal auditors of international certification systems.