（1）专业概况和特色
食品科学与工程专业隶属于工学门类，学制四年，学生完成培养方案规定要求并考核合格后，授予工学学士学位。专业源于1985年设立的食品工程专科，2005年开始招收本科生，经三十余年建设，已形成“重实践、强交叉、促应用”的办学特色。专业融合化学、生物学、工程学与营养学，面向食品产业发展需求，围绕从“农田到餐桌”的全产业链开展人才培养与教学科研，涵盖原料加工、贮藏保鲜、品质检测与食品安全控制等领域，致力于培养具备工程设计、生产管理、质量控制及新产品研发能力的复合型工程技术人才。课程体系注重理论基础与工程实践并重，部分核心课程采用英文授课，并依托实验平台、合作企业和实践基地，通过实验教学、企业实习及工厂设计等环节提升学生的工程实践能力和复杂问题解决能力。专业于2019年通过IEET工程教育认证，相关学位及毕业生能力获《华盛顿协议》成员国互认。
（2）培养目标
本专业立足广东，服务粤港澳大湾区未来食品产业高质量发展需求，旨在培养具备良好科学文化素养与强烈社会责任感，系统掌握食品科学与工程专业基础理论及核心技能，通晓食品科学与工程、化学、生物学、营养学等相关交叉学科专业知识；富有创新精神、工程实践能力与自主终身学习能力，可在食品行业、大健康产业及相关领域从事科学研究、产品研发、生产技术管理、工程设计、质量检测与品质管控等工作的高素质应用型专门人才。学生毕业五年后应达成如下培养目标：
目标 1：树立坚定的社会主义核心价值观，具备良好的人文科学素养、职业素养与职业道德，拥有高度社会责任感，成为合格的社会主义建设者和可靠接班人。
目标 2：具备较强创新意识与工程实践能力，能够运用所学专业知识与技能，独立承担并推进食品及相关领域项目工作，胜任科学研究、生产管理、设计开发、行业监督管理等岗位工作。
目标 3：能够综合运用食品科学与工程专业理论及技术方法，树立大食品产业全局观，结合经济社会发展需求，解决食品产业发展中的复杂工程实践问题。
目标 4：具备良好的团队协作精神与跨文化沟通协调能力，可在团队中有效发挥组织领导、协作配合与沟通交流作用，能够统筹制定工作计划并推动落地实施。
目标 5：具备国际视野，能够顺应社会环境变化、行业技术革新与自身职业发展需要，坚持持续学习、更新知识体系，不断提升专业素养与技术水平，具备职场核心竞争力。
（3）核心课程
本专业面向国际留学生构建了系统完善的核心课程体系，主要包括食品生物化学、食品微生物学、食品化学、食品工程原理、食品工艺学、食品营养与安全学、食品分析、食品机械与设备、食品工厂设计等课程。课程内容涵盖食品科学基础、加工技术、品质检测、安全管理、机械装备及工厂规划设计等关键模块，旨在帮助学生建立完整的专业知识体系，提升理论素养与工程应用能力。
为适应国际化人才培养需求，专业开设食品化学、食品工程原理、食品分析和食品工艺学等全英文课程，助力留学生高效学习专业知识，提升学术英语能力，了解国际食品科学前沿与行业规范，并体现IEET工程教育认证对培养质量和国际化水平的要求。
（4）就业去向
本专业毕业生就业领域广、行业适配度高，主要面向食品生产加工企业、科研院所、政府监管部门及公共服务机构就业。在大中型食品企业中，可从事生产工艺优化与设计、功能性食品及休闲食品研发、原辅料与成品质量检验检测、生产现场管控、安全生产管理和企业运营管理等工作；也可在市场监管、食品质量监督、卫生防疫、海关、出入境检验检疫及进出口贸易等相关部门，从事食品理化分析、微生物检测、安全风险评估、准入检验与合规审查等专业技术工作。毕业生职业发展路径清晰，既可深耕技术研发与品质管控，也可拓展至行政管理、行业监管和商贸流通等领域，就业稳定性强，发展空间广阔。
（5）师资力量
本专业现有专任教师16人，师资队伍结构合理、层次分明。其中，教授2人、副教授3人、高级实验师3人、讲师6人；拥有博士学位教师10人，5名教师具有海外留学、访学或研修经历，具备较好的国际化视野。
教师队伍以中青年骨干为主体，多数毕业于国内外知名高校，学术基础扎实，科研创新能力较强，专业发展后劲充足。师资专业背景涵盖工程技术、化学、生物学、食品科学与营养科学等多个领域，学科交叉特色鲜明，能够围绕食品产业人才培养需求开展教学与科研协同建设。该团队持续推动理论教学、实验训练与工程实践深度融合，为专业建设、课程改革、实践平台拓展及高素质应用型工程人才培养提供有力支撑。
1. Introduction and Features
Food Science and Engineering is a four-year undergraduate engineering program leading to a Bachelor of Engineering degree. Originating from the Food Engineering diploma program established in 1985, it began undergraduate enrollment in 2005 and has developed distinctive strengths in practice-oriented, interdisciplinary, and application-driven education. Integrating chemistry, biology, engineering, and nutrition, the program responds to the needs of the modern food industry and provides education and research across the full food supply chain, from “farm to table.” It covers raw material processing, preservation and storage, quality testing, and food safety control, and prepares students for engineering design, production management, quality control, and new product development. Selected core courses are taught in English. Through laboratory training, enterprise internships, and food plant design projects, students develop engineering competence and problem-solving skills. The program obtained IEET accreditation in 2019, and its degree and graduate competencies are recognized by Washington Accord signatories.
2. Educational Objectives
Rooted in Guangdong and aligned with the high-quality development needs of the future food industry in the Guangdong–Hong Kong–Macao Greater Bay Area, the program aims to cultivate high-caliber application-oriented professionals with sound scientific and cultural literacy, a strong sense of social responsibility, solid disciplinary foundations, and practical engineering competence.
Students are expected to systematically master the fundamental theories and core skills of Food Science and Engineering, while acquiring interdisciplinary knowledge in food science, chemistry, biology, and nutrition. They will also develop innovative thinking, engineering practice capabilities, and the ability for self-directed lifelong learning. Graduates will be well prepared for careers in the food industry, the health industry, and related fields, including scientific research, product development, production technology management, engineering design, quality testing, and quality assurance.
Within five years after graduation, graduates are expected to achieve the following objectives:
Objective 1:
Uphold core socialist values, demonstrate sound humanistic and scientific literacy, professional competence, and professional ethics, maintain a strong sense of social responsibility, and grow into qualified builders and reliable successors of socialism.
Objective 2:
Possess strong innovative awareness and engineering practice capabilities, apply professional knowledge and skills to independently undertake and advance projects in food and related fields, and perform effectively in positions involving scientific research, production management, design and development, and industry supervision and administration.
Objective 3:
Comprehensively apply the theories and technical methods of Food Science and Engineering, develop a broad vision of the food industry, and address complex engineering problems arising from industrial development in response to economic and social needs.
Objective 4:
Demonstrate strong teamwork, organizational coordination, and cross-cultural communication skills; contribute effectively to leadership, collaboration, and communication within teams; and formulate and implement work plans in a coordinated manner.
Objective 5:
Develop an international perspective, respond effectively to social change, technological innovation, and evolving career needs, pursue continuous learning, update professional knowledge, enhance technical competence, and maintain strong competitiveness in the workplace.
3. Core Courses
The program offers a well-structured core curriculum for international students, including Food Biochemistry, Food Microbiology, Food Chemistry, Principles of Food Engineering, Food Technology, Food Nutrition and Safety, Food Analysis, Food Machinery and Equipment, and Food Plant Design. These courses cover key areas such as fundamental food science, processing technologies, quality assessment, safety management, equipment systems, and plant planning and design, enabling students to build a solid disciplinary foundation and strengthen their engineering application skills.
To support internationalized education, several courses are delivered entirely in English, including Food Chemistry, Principles of Food Engineering, Food Analysis, and Food Technology. This helps international students study professional content effectively, improve academic English proficiency, stay informed of global advances and industry standards in food science, and meet the quality and internationalization expectations of IEET engineering accreditation.
4. Employment Prospects
Graduates of this program enjoy broad career opportunities and strong adaptability across the food industry and related sectors. They are well prepared for positions in food production and processing enterprises, research institutes, government regulatory agencies, and public service organizations. In large and medium-sized food companies, they may engage in process optimization and design, development of functional and snack foods, quality inspection of raw materials and finished products, on-site production control, production safety management, and business operations. They may also work in market regulation, food quality supervision, public health, customs, inspection and quarantine, and import–export trade, undertaking physicochemical analysis, microbiological testing, safety risk assessment, market access inspection, and compliance review. With clear and diverse career pathways, graduates can advance in R&D, quality assurance, administration, regulation, and commercial circulation, enjoying stable employment prospects and broad potential for long-term professional growth.
5. Faculty Strength
The program has 16 full-time faculty members with a well-balanced and clearly structured academic team, including 2 professors, 3 associate professors, 3 senior laboratory engineers, and 6 lecturers. Among them, 10 hold doctoral degrees, and 5 have overseas study, visiting, or research experience, contributing to a strong international perspective.
The faculty is primarily composed of young and mid-career academics, most of whom graduated from leading universities in China and abroad. They possess solid academic foundations, strong research and innovation capacity, and considerable potential for sustained professional development. Their expertise spans engineering technology, chemistry, biology, food science, and nutrition, forming a distinctive interdisciplinary profile. The team actively integrates teaching with research and aligns curriculum development with the needs of the food industry. It also promotes the close connection of classroom instruction, laboratory training, and engineering practice, providing strong support for program development, curriculum reform, practical platform construction, and the cultivation of high-caliber application-oriented engineering professionals.
