Program overview
In simple terms, this major is about turning fish, shrimp, crabs, and shellfish into tasty, shelf-stable food while ensuring they are safe and nutritious. You'll learn about the characteristics of aquatic raw materials, preservation techniques (like refrigeration, freezing, and modified atmosphere packaging), deep processing (surimi products, ready-to-eat seafood, functional ingredient extraction), and quality safety control. Core courses include Aquatic Product Processing Technology, Aquatic Product Storage and Preservation, Aquatic Food Chemistry, and Aquatic Product Safety and Quality Control. China is the world's largest producer and consumer of aquatic products, and universities in this field have strong practical resources—many labs directly collaborate with coastal processing plants and cold chain logistics companies, giving you access to real production lines. This major is ideal for students who are interested in food science, enjoy hands-on work, and don't mind the occasional fishy smell. If you love the ocean, care about food safety, and want to learn a practical skill, this program will be a great fit.