The programme emphasizes the enhancement of faculty research capabilities, using research to improve both theoretical and practical teaching skills. The programme has established research teams focused on two key areas: Food Green Processing and Preservation, and Development and Utilization of Specialty Food Resources, which align with the demands of the food-related industries. These research teams collaborate with enterprises and research institutes such as Daqing Shiheyuan Dairy, Hainan Xingke Company, and the Heilongjiang Academy of Sciences. The faculty members of the programme have conducted a total of 66 research projects, including 1 national-level research project, 13 provincial and ministerial-level projects, 5 municipal-level projects, 14 industry collaboration projects, and 33 university-level projects. The total research funding amounts to approximately CNY9.246 million. Faculty members have been granted 17 intellectual property rights, including invention patents and utility model patents. They have published over 100 high-level research papers, and their scientific and technological achievements have received more than 10 awards. Over the past five years, faculty members have guided students in participating in 189 innovation and entrepreneurship projects ]. In competitions such as the “Challenge Cup” and the “Internet Plus Innovation and Entrepreneurship Competition,” students have achieved outstanding results, winning 30 provincial and municipal-level awards .