The College of Food Science and Technology at Nanjing Agricultural University (NAU) traces its origins to the Agricultural Manufacturing Department of Southeast University, founded in 1921, and the Agricultural Manufacturing Department and Food Industry Department of Central University, established in 1927. Today, the college offers four undergraduate majors: Food Science and Engineering, Food Quality and Safety, Bioengineering, and Food Nutrition and Health. It has 133 faculty members, including 84 full-time teachers.
After nearly 40 years of development, the college has established five major research directions: meat processing and quality control, food microbiology and biotechnology, agricultural product processing and quality control, food nutrition and health, and glycomics and glycobiological engineering. The college is home to 13 national key laboratories, including the Meat Quality Control and New Resource Creation Laboratory, as well as several ministerial and provincial-level teaching and research platforms. The China Livestock Product Processing Research Society, a national-level academic society, is affiliated with the college.
The college maintains strong international collaborations and has established stable partnerships with leading universities such as the University of California, Davis, Cornell University, Reading University, and Michigan State University. It also engages in in-depth cooperation with numerous industry-leading enterprises, fostering research and innovation in food science and technology.
More information (in Chinese): https://food.njau.edu.cn.
