Cultivation Objectives

The program aims to cultivate well-rounded individuals with moral, intellectual, physical, and aesthetic development. Students are equipped with the political acumen, knowledge, and skills necessary to adapt to the demands of social and economic development. They possess a solid foundation in food science and quality science, as well as essential skills in food inspection and testing, food quality management, and food safety control. They are familiar with industrial food production, food standards, and regulations. Graduates of this program demonstrate strong practical abilities and an innovative spirit. They are capable of fulfilling roles in food enterprises, inspection institutions, certification bodies, and supervisory and management departments. Their responsibilities may include food production, analysis and testing, food quality and safety control, safety assessment, and quality certification. They are considered competent professionals in the field of food quality, possessing technical expertise, quality understanding, management skills, and the ability to apply their knowledge effectively.

Core Courses

Food Chemistry, Food Microbiology, Food Nutrition, Food Analysis, Food Safety, Food Processing, Food Quality and Safety Management, Modern Instrumental Analysis

Characteristics

This program is a distinctive program jointly established by Nanning University and the former Guangxi Zhuang Autonomous Region Quality and Technical Supervision Bureau (now the Guangxi Zhuang Autonomous Region Market Supervision Administration). It is rooted in the Beibu Gulf Economic Zone and targets the Greater Bay Area, including Guangdong, Hong Kong, and Macau. The program aims to cultivate professionals who possess a solid foundation in food science and quality science, as well as essential skills in food inspection and testing, food quality management, and food safety control. Students of this program demonstrate strong practical abilities and an innovative spirit. They are capable of fulfilling roles in food enterprises, inspection institutions, certification bodies, and supervisory and management departments. They are considered competent professionals in the field of food quality, possessing technical expertise, quality understanding, management skills, and the ability to apply their knowledge effectively.

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 the development of student's practical skills, the program also invites experts from government bodies and institutions such as the Market Supervision Administration, Guangxi Product Quality Inspection and Research Institute, Guangxi-ASEAN Food Inspection Center, and China Quality Mark Certification Group (CQM) to teach as part-time instructors.

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. All students in this program have a 100% coverage rate for off-campus practical training platforms. Each year, more than half of the students complete their graduation projects (theses) at off-campus training bases.

Employment and Further Studies

After graduation, students can pursue careers in various organizations, including the Market Supervision Administration, Customs, Product Quality Supervision and Inspection Institute, Food and Drug Inspection Institute, Health, and Epidemic Prevention Station, testing institutions, certification bodies, and food and agricultural product processing enterprises. They can be engaged in food supervision and management, food inspection and testing, food certification and accreditation, food production, and quality management.

Students can choose to pursue postgraduate education in fields such as food processing and safety, food science, food biotechnology, food engineering, biomedicine, biochemistry, and related disciplines.