Program overview
Food Science and Engineering, simply put, is the study of 'eating'. The milk you drink, the bread you eat, and the takeout you order every day all rely on this field. Core courses include Food Chemistry, Food Microbiology, Food Engineering Principles, Food Nutrition, and Food Safety and Quality Control. You'll learn how to design a new beverage, how to make potato chips crispier yet less prone to breakage, and how to detect harmful substances in food. Chinese universities have a clear advantage in this area: many have on-campus training factories or partner companies, such as Jiangnan University and China Agricultural University, allowing students to directly participate in the entire process from lab to production line. This major suits students who don't mind chemistry and biology and enjoy hands-on work. If you often wonder 'why is this yogurt thicker' or 'how to extend the shelf life of bread', you'll have a great time studying it.