College of Food Science (formerly Department of Food Science), South China Agricultural University (SCAU)
was established in January 1994. The history of College of Food Science actually dated back to 1983 when Professor Li Peiwen,
the academician of China’s Academy of Sciences and a famous expert in fruit processing and storage in China, founded the faculty
of Fruit and Vegetable Storage and Processing, based on which the Department of Food Science was set up by merging with the
faculty of Food Chemistry and Technology, Meat and Dairy Processing, Agricultural Product Processing, and Microbiology in 1994. In
2001, the Department of Food Science was upgraded into College of Food Science.
College of Food Science onsists of four departments, including Department of Food Science, Department of Food Engineering, Department of Bioengineering, and Department of Package Engineering. Graduate programs available include two Ph.D. programs in Food Science and Agricultural Product Processing and Storage, one M.Sc. graduate programs in Food Science and Engineering, and an engineering master degree on a part time base. College of Food Science a offers four undergraduate programs, i.e., Food Science and Engineering (with a field in Food Nutrition), Food Quality and Safety, Bioengineering, and Package Engineering. The undergraduate program of Food Science and Engineering is a Key Undergraduate Education Program of Guangdong Province. 121 master graduate students, 12 engineering master degree students, and 16 Ph.D. graduate students.
The faculty of College of Food Science is composed of 70 teaching and administrative staffs, of whom, 16 are professors, 17 are associate professors, 4 are senior research technicians. 93.6% of the teaching staffs possessed a master degree and 70.2% hold a Ph.D. degree.
The college is active in both teaching and research, with more than 100 research projects funded by all levels of government and industry, and 21 patents and research awards. Researches of faculty focus on the area of the tropical/subtropical food processing, bioengineering and development of natural food resource. Tropical/subtropical fruit and vegetable processing, bioengineering, and utilization of natural resource materials are the major research interests of the faculty. Moreover, the college has a national leading research team in the field of tropical /subtropical agricultural product processing, nonthermal food processing, rapid detection and tracking of food borne pathogens, microbiology and bioconversion. The research and development ability is further strengthened by the affiliated research institutes in the college, including Tropical and Subtropical Food Research Center, Education-Based Key Laboratory of Food Safety of Guangdong Province, National and Province Co-Funded Food Safety Laboratory, and Food Safety Institute of SCAU.
College of Food Science is a local academic and research institute with an international vision. Collaboration with oversea universities including Queen’s University of Belfast, Prince of Songkla University and Hong Kong Polytechnic University and also have academic exchange programs with Nebraska State University, Washington State University, Colorado State University, University of Saskatchewan, University of Kyushu, Kasetsart University and Hong Kong University. Close research cooperation relationship with more than dozens of domestic enterprises was also established. The college became the first college at SCAU to send undergraduate student for oversea study in 1998.
College of Food Science and Technology, SCAU is continuing its advantage provided from geographical location in the tropical and subtropical area and striving to provide excellent students in food science for the social and economic development of Guangdong and China.
College of Food Science onsists of four departments, including Department of Food Science, Department of Food Engineering, Department of Bioengineering, and Department of Package Engineering. Graduate programs available include two Ph.D. programs in Food Science and Agricultural Product Processing and Storage, one M.Sc. graduate programs in Food Science and Engineering, and an engineering master degree on a part time base. College of Food Science a offers four undergraduate programs, i.e., Food Science and Engineering (with a field in Food Nutrition), Food Quality and Safety, Bioengineering, and Package Engineering. The undergraduate program of Food Science and Engineering is a Key Undergraduate Education Program of Guangdong Province. 121 master graduate students, 12 engineering master degree students, and 16 Ph.D. graduate students.
The faculty of College of Food Science is composed of 70 teaching and administrative staffs, of whom, 16 are professors, 17 are associate professors, 4 are senior research technicians. 93.6% of the teaching staffs possessed a master degree and 70.2% hold a Ph.D. degree.
The college is active in both teaching and research, with more than 100 research projects funded by all levels of government and industry, and 21 patents and research awards. Researches of faculty focus on the area of the tropical/subtropical food processing, bioengineering and development of natural food resource. Tropical/subtropical fruit and vegetable processing, bioengineering, and utilization of natural resource materials are the major research interests of the faculty. Moreover, the college has a national leading research team in the field of tropical /subtropical agricultural product processing, nonthermal food processing, rapid detection and tracking of food borne pathogens, microbiology and bioconversion. The research and development ability is further strengthened by the affiliated research institutes in the college, including Tropical and Subtropical Food Research Center, Education-Based Key Laboratory of Food Safety of Guangdong Province, National and Province Co-Funded Food Safety Laboratory, and Food Safety Institute of SCAU.
College of Food Science is a local academic and research institute with an international vision. Collaboration with oversea universities including Queen’s University of Belfast, Prince of Songkla University and Hong Kong Polytechnic University and also have academic exchange programs with Nebraska State University, Washington State University, Colorado State University, University of Saskatchewan, University of Kyushu, Kasetsart University and Hong Kong University. Close research cooperation relationship with more than dozens of domestic enterprises was also established. The college became the first college at SCAU to send undergraduate student for oversea study in 1998.
College of Food Science and Technology, SCAU is continuing its advantage provided from geographical location in the tropical and subtropical area and striving to provide excellent students in food science for the social and economic development of Guangdong and China.
