The School of Food Science and Engineering is one of the only two engineering schools at Boda College of Jilin Normal University. Founded in 2015, it currently offers two undergraduate programs: Food Science and Engineering and Food Quality and Safety. Our school boasts an outstanding team of “dual-qualified” faculty members. At present, there are 25 full-time and part-time teachers, over 37% of whom hold senior professional titles, and 33% have doctoral degrees, including 1 doctoral supervisor and 3 master supervisors. Six full-time faculty members come from well-known domestic food enterprises. In terms of teaching and research, our faculty have undertaken 37 provincial or ministerial-level projects, published more than 60 papers (including 9 SCI papers, 2 EI papers, and 19 core journals), filed 8 invention patents, received 26 provincial or higher teaching and research awards, and published 3 textbooks.

Currently, the school has established cooperative relationships with 25 well-known food enterprises, including Siping Budweiser InBev, Siping Hongbaolai Co., Ltd., Mengniu Dairy Co., Ltd., Siping Junlebao Dairy Co., Ltd., Shenyang Huishan Dairy Co., Ltd., and Jilin Aman Food Co., Ltd. Graduates may be preferentially recruited, and the school has implemented order-based training programs in collaboration with multiple food companies.

From its inception, the school has been oriented toward cultivating application-oriented talents. By optimizing curriculum design, innovating teaching methods, strengthening the application-oriented faculty, and deepening industry-university cooperation, the school emphasizes the philosophy of “one major, one industry; promoting students’ practical and innovative abilities through faculty transformation; supporting enterprises through the school and nurturing the school through enterprises.” This approach ensures that graduates can quickly adapt to industry demands and achieve seamless integration into the workforce.

Food Science and Engineering

Program Objectives: This program serves domestic needs, with a focus on the food and related industries in Northeast China. It aims to cultivate engineering talents with a solid foundation in natural sciences and food science and engineering, equipped with skills in food engineering design, scientific research, food production technology, and management. Graduates will have the ability to solve complex food engineering problems, work collaboratively in teams, and maintain a lifelong learning mindset, enabling them to engage in scientific research, technological innovation, engineering design, product development, and quality management in the food and related sectors.

Program Features: The program follows a “3+1” training model: the first three years emphasize classroom learning complemented by laboratory courses to enhance understanding and practical skills, while the fourth year focuses on practical training through engineering and research practice. The program aims to equip students with a grasp of the scientific principles of food industrialization, process technologies, process design, nutrition and health, and food safety. Graduates develop competencies in engineering design, scientific research, process control, product design, production management, analysis and testing, and innovation, forming highly application-oriented talents.

Main Courses: Principles of Food Engineering, Food Biochemistry, Advanced Mathematics, Food Nutrition, Food Microbiology, Baking Technology, Fruit and Vegetable Preservation and Processing, Dairy Science and Technology, Food Quality and Safety Management, Functional Foods, Food Processing Plant Design, Meat Science and Technology, etc.

Career Prospects: Graduates can work in food enterprises, research institutes, and higher education institutions in engineering design, product development, and technical management.

Duration & Degree: 4 years; Bachelor of Engineering degree awarded upon graduation.

Food Quality and Safety

Program Objectives: This program meets domestic needs, focusing on the new demands of the food industry in Northeast China. It addresses urgent requirements for food safety professionals in sectors such as agricultural product processing, food testing, and food safety supervision. The program cultivates application-oriented talents with sound political awareness, scientific literacy, and professional ethics, who master the basic theories, knowledge, and skills of food quality and safety process control, are familiar with food safety standards and regulations, and possess strong practical, innovative, and developmental abilities. Graduates can work in food quality and safety-related fields in testing, control, supervision, law enforcement, and management.

Program Features: The program targets application- and skill-oriented talent cultivation and establishes a “dual-mentor” system, where students are guided by both a university supervisor and an enterprise mentor to better apply knowledge in practice and facilitate employment. The program emphasizes food laws and standards, modern food analysis and testing, and food quality management and control. Graduates gain expertise in both technology and management, preparing them for technical and managerial roles in food, pharmaceuticals, quarantine, and inspection sectors.

Main Courses: Food Biochemistry, Basic Chemistry, Advanced Mathematics, Food Microbiology, Food Nutrition, Food Safety, Food Toxicology, Food Immunology, Food Technology, Food Quality Inspection Techniques, Food Quality Management and Control, etc.

Career Prospects: Graduates may work in the Food and Drug Administration, customs, commodity inspection, health and epidemic prevention departments, and other relevant institutions, engaged in quality inspection, technical supervision, and safety evaluation.

Duration & Degree: 4 years; Bachelor of Engineering degree awarded upon graduation.

Website: http://web.bdxy.com.cn/spgc/

Tel: 0434-6090940