The department was found in 1992 with an original named as “Department of Food Health”, and it was re-designated as “Department of Food Science” since 2000. In 2007, it was renamed as “Department of Food Science and Technology”. Currently, there are about 650 undergraduate students enrolled in the department. At the graduate level, the department awards M.S degree.
Beginning from 2010, our courses of the undergraduate program were divided to two groups, containing food science group and catering science group. Students depend on their interests to choose the courses of food science or catering science while they finish the courses at the first semester of the freshman year.
We provide the courses at the food science group, such as food chemistry, food processing, food microbiology, baking making, food analysis and inspection, sensory evaluation, food engineering and etc.
We provide the courses at the catering science group, such as green catering, catering service, seasoning science, food cooking, Chinese cuisine cooking, food storage and preservation and etc.
Department research focuses on:
Beginning from 2010, our courses of the undergraduate program were divided to two groups, containing food science group and catering science group. Students depend on their interests to choose the courses of food science or catering science while they finish the courses at the first semester of the freshman year.
We provide the courses at the food science group, such as food chemistry, food processing, food microbiology, baking making, food analysis and inspection, sensory evaluation, food engineering and etc.
We provide the courses at the catering science group, such as green catering, catering service, seasoning science, food cooking, Chinese cuisine cooking, food storage and preservation and etc.
Department research focuses on:
- Food quality, safety and nutritional value
- Evaluation of functional components for plant or Chinese herbs
- Food Processing, especially grain processing and fermented processing.
- Sensory Science
- Food biotechnology application
- Catering Science
- Bakery and Chinese Snack making