The College of Food Science at South China Agricultural University (SCAU) has a long history dating back to the 1930s. It currently employs 104 faculty members, including 81 full-time faculty and 5 postdoctoral fellows. The college offers specializations in Food Science and Engineering, Food Quality and Safety, Bioengineering, and Packaging Engineering. It has established 12 national and provincial platforms, including the National Local Joint Engineering Center for Precision Processing and Safety Control Technology of Livestock and Poultry Products, the Guangdong Provincial Key Laboratory of Food Quality and Safety, the Guangdong Provincial Key Laboratory of Functional Foods, the Key Laboratory of Risk Assessment of Agricultural Products Storage and Freshness Quality and Safety under the Ministry of Agriculture (Guangzhou), and the Guangdong Provincial Engineering Research Center of Natural Products.
The college maintains extensive cooperation with research institutions and universities both domestically and internationally. It regularly engages in academic exchanges, collaborative research, and Industry-University-Research collaborations. Over 100 enterprises have established long-term cooperative relationships with the college. Notably, a food safety rapid detection device developed by the college is widely used across China. The college also provides food safety training for quality inspection departments and enterprises and is a leader in developing Food Quality and Safety Professional Norms and the Food Quality and Safety Professional Educational Quality QB standards.
The college has built strong collaborative ties with universities and research institutions in over 10 countries and regions, including the United States, the United Kingdom, France, Russia, Canada, and Australia.
More information: https://spxy.scau.edu.cn/.
