Introduction

Duration: Four years

Degree: Bachelor of Engineering

Cultivation Objectives

This program aims to cultivate individuals who adhere to the party's fundamental principles, meet the needs of social and economic development, and develop comprehensively in morality, intelligence, physical fitness, aesthetics, and labor skills. Students will acquire basic theoretical knowledge and skills in chemistry, biology, food nutrition, and food engineering. They will possess the ability to provide nutrition advice, manage health, perform food testing, and engage in food production and development. Additionally, they will have strong communication, collaboration, and scientific innovation skills. Graduates will be highly qualified applied professionals who can work in various fields of the food supply chain, involved in nutrition guidance, health education, resource development, and production technology management related to nutrition and health.

Core Courses

Food Chemistry, Food Microbiology, Nutritional Biochemistry, Principles of Food Processing and Preservation, Nutrition and Metabolism, Nutritional Meal Preparation and Nutritional Guidance, Functional Foods, Pharmacological Dietary Therapeutics

Teaching Staff

This program boasts a highly experienced teaching faculty with industry backgrounds, outstanding research capabilities, and a strong commitment to serving the local community. The faculty consists of 2 professors, 6 associate professors, 3 doctors, and 3 supervisors for master's students at Guangxi University. Over 80% of the faculty members are dual-qualified as both teachers and professionals in the field.

The head of the program, Professor Yan Dongmei, previously served as the director of the Food Science and Engineering program at Guangxi University. She has successfully led two scientific fund projects funded by the Guangxi Science and Technology Department and participated in three national projects. Dr. Cheng Zhong has participated in seven provincial and ministerial-level natural science projects and published five papers in SCI journals. He is also a reviewer for an international authoritative journal. Dr. Kang Chao has led two natural science fund projects from the Guangxi Science and Technology Department and participated in six provincial and ministerial-level projects. He has published over 20 papers in Chinese core or higher-level journals and obtained six national invention patents, and two international invention patents. He has successfully transferred three technological achievements. To enhance students' practical abilities, this program also invites experts from the Guangxi Health Commission, Guangxi Medical University, Market Supervision and Administration Bureau, Guangxi Product Quality Inspection and Research Institute, Guangxi ASEAN Food Testing Center, and other governmental and institutional experts to provide part-time lectures.

Experimental and Practical Training Conditions

The program is supported by four provincial and ministerial-level educational platforms: Guangxi Demonstration Modern Industrial College, China Quality Research and Education (Nanning) Base, China-ASEAN Quality Research and Education Center, and China-ASEAN Standardization International Cooperation Demonstration Base. These platforms continuously enhance the on-campus and off-campus practical training conditions by promoting the integration of government, university, enterprise, and research collaboration.

On-Campus Laboratory Center

The on-campus laboratory center includes specific areas for chemical analysis, physical and chemical analysis of food, microbiological testing of food, instrumental analysis and quality control of food, food processing, and food nutrition and meal planning. With a total area exceeding 1300 square meters, the laboratory center is equipped with advanced instruments and equipment, including gas chromatographs, high-performance liquid chromatographs, atomic absorption spectrophotometers, protein purification systems, low-field nuclear magnetic resonance, and imaging analyzers, as well as basic testing instruments and processing equipment. The total value of these facilities is 8 million RMB. Additionally, the major has a food production inspector skills assessment center within the program, which contributes to enhancing students' professional and technical skills.

Off-Campus Training Bases

The program has established a hierarchical and well-coordinated collaborative education platform with various institutions and organizations, including the Guangxi-ASEAN Economic and Technological Development Zone (including the enterprises within its jurisdiction), Guangxi Product Quality Inspection and Research Institute, Guangxi ASEAN Food Testing Center, Guangxi Institute for Food and Drug Control, Guangxi Academy of Sciences, Guangxi Academy of Agricultural Sciences, and Guangxi Water Buffalo Research Institute.

Employment and Further Studies

Graduates of this program can find employment in various healthcare institutions, health management organizations, nutrition consulting agencies, market supervision, and administration bureaus, health and epidemic prevention stations, food production and distribution companies, the catering industry, educational institutions, research institutions, and other related fields. They can work in nutrition guidance, health education, resource development, and production safety management.

Those interested in further studies, can pursue postgraduate education in fields such as food processing and safety, food science, food biotechnology, food engineering, biomedical sciences, food and health, and related disciplines.