The Food Science and Engineering Programme is designed to meet the needs of regional economic and social development in Heilongjiang, aiming to cultivate high-caliber, application-oriented engineering professionals. Graduates are equipped with solid professional knowledge and practical skills, as well as comprehensive qualities and professional competencies, enabling them to integrate seamlessly into society, excel in their roles, and achieve continuous professional growth. Students acquire foundational theories in food science, food engineering, and food quality and safety management, along with strong engineering practice skills, technical expertise, and the ability to analyze and solve complex engineering problems in food processing and production. They are prepared to take on roles in various sectors of the food and related industries, such as food production and management, quality control, inspection and testing, product development, engineering design, marketing, and scientific research.
After four years of study, students in this programme acquire a solid foundation in natural sciences such as mathematics, physics, and chemistry. They gain a comprehensive understanding of basic knowledge in the humanities and social sciences and systematically master a broad range of foundational knowledge in the field of food science and engineering. Students develop practical engineering skills relevant to their profession, along with the ability to solve complex engineering problems in the domain of food science and engineering. They also become proficient in computer applications, capable of keeping pace with advancements in the field, and develop an international perspective in the food industry. Additionally, students acquire the ability to communicate and collaborate effectively in cross-cultural contexts, demonstrate teamwork and enterprise production management skills; possess a strong sense of social responsibility, and be able to understand and adhere to the engineering ethics, professional conduct, and standards of food engineers in food engineering practice, fulfilling their responsibilities, and maintain a strong awareness of independent learning and continuous professional development. The programme aims to ensure that students progressively enhance their professional competencies through practice.
