The College of Food Engineering, established in 1994, has developed over the past 30 years into a key college within the University, focused primarily on engineering disciplines and multi-disciplinary development. The college currently offers six undergraduate programs: Food Science and Engineering, Dairy Engineering, Food Quality and Safety, Biological Engineering, Environmental Engineering, and Polymer Materials and Engineering, alongside a professional master’s program. The current undergraduate enrollment exceeds 1,600 students. According to the “National Economic Industry Classification (2019)”, the talent cultivation across these programs serves various sectors, including the food manufacturing industry, biomedicine, ecological protection and environmental governance, and polymer material manufacturing. In order to highlight distinctive strengths and enhance professional capabilities, the college has analyzed its existing foundation, the interrelations among its six programs, and corresponding industry chains. Based on this, the college is constructing a professional cluster with Food Science as its core support, focusing on food safety, green processing (biotechnology), modern detection technology development, and the research and development of green and health foods, while ensuring food materials and environmental safety. This cluster is known as the “Food Bioengineering” professional cluster. Each program is designed to serve the food industry while emphasizing research innovation and talent cultivation, with a focus on meeting the demand for innovative, interdisciplinary, and applied technical talent. The college also hosts several research innovation platforms and industry-academia cooperation bases, such as the Food Safety and Green Processing Technology Research Center and the Feihe Modern Industry Academy, to support the training of applied technical skills.