The inspiration to develop a major of Food Science and Engineering at Shandong Agricultural University started in the early 1950s. The Department of Food Science was established in 1992and the College of Food Science and Engineering was born in 2000. Since then, the university has attached great importance to the construction and development of the college and invested more than 80 million RMB in building and enlarging teaching laboratories, and purchasing a large number of domestic and overseas advanced equipment. These conditions create a modern university platforms for higher education, scientific research, social services and cultural heritage.
Faculty and Platform Building
The college employs 75 faculty members including 16 professors, 28 associate professors,14 PhD supervisors and 35 master's tutors, which include 1 Taishan Scholar Professor, 1 Taishan industry-leading talent engineering expert, 1 Shandong Province young and middle-aged expert with outstanding contributions, 1 National innovation team expert of modern agricultural industry technology system, 2 Shandong Province innovation team experts of modern agricultural industry technology system , 2 first-level professors of Shandong Agricultural University 1512 Project and 6 second-level professors.
The College consists of Department of Food Science, Department of Food Engineering, Department of Food Biotechnology, Food Science Institute and the Experimental Teaching Center of Food Science and Engineering. The Food Science discipline is listed one of the key construction disciplines of Shandong Province. The research platforms include National Beef Processing Technology Research and Development Professional Center, Shandong Province Grain Engineering Research Center, Shandong University Food Processing Technology and Quality Control Key Laboratory, Shandong Province Agricultural Products Deep Processing Collaborative Innovation Center, Shandong Province Food Safety Analysis and Testing Engineering Technology Research Center. The College enjoys a high reputation among the domestic similar universities for excellent faculty, high-level scientific research, as well as complete teaching and research facilities.
Major Setting and Talent Cultivation
The college strives to develop postgraduate education while the undergraduate education is well performed. At present, the college is qualified for doctoral degree, master degree conferring spots of first-level discipline of food science and engineering and post-doctoral mobile station. There are 4 doctoral programs of second-level disciplines including Food science, Agricultural product processing and storage engineering, Aquatic product processing and storage engineering, and Grain, grease and plant protein engineering; 3 professional Master's degrees including Biology and Medicine, Food Processing and Safety, Food Processing and Safety (Sino-UK);4 undergraduate majors including Food Science and Engineering, Food Quality and Safety, Grape and Wine Engineering and Food Quality and Safety (Sino-UK).
Over the years, the college has been endeavoring to deepen the reform of education and teaching, optimizing curriculum content and personnel training models and formed a relatively perfect curriculum system and personnel training system with a gradually broadened major coverage and enhanced adaptability . In order to cultivate students' comprehensive abilities and personality, they are encouraged to take an active part in second-classroom activities and social practice. Now more than a dozen student associations are established, such as Food Garden Association, Wine Culture Association, Foreign Language Association, Computer Association, Science and Technology Innovation Association, which provide a broad stage for the development of students' comprehensive quality and personality. Graduates are welcomed by employers due to their solid professional knowledge, strong practical ability and high comprehensive quality.
Scientific Research and Advantages
In the past five years, the College has undertaken 148 major national, provincial and ministerial scientific research projects, including the National Science and Technology Support Program, the National High-Technology Development Plan, and the National Natural Science Foundation of China, as well as 60enterprises-founded projects, which provide research funds of up to 85.33million yuan. Great achievements are obtained including 55 patents, 422 academic papers, 11 national and provincial-level scientific research awards, of which 1 second prize of State Scientific and Technological Progress Awards, 1 first prize of Shandong Province technology invention,1 second prize of Shandong Province technology invention, and 1 second prize of Shandong Province scientific and technological Progress Awards. Some research fields have been reached the leading domestic or international advanced level, such as agricultural products deep processing and quality control technology (garlic, beef, jujubes and so on), postharvest physiology and fresh-cutting processing of fruits and vegetables, wheat beer brewing technology, total edible degradation of special food packaging films technology, bioactive components extraction and health-promoting mechanism of ginger and other fruits, precision detection technology of pesticide and veterinary drug residue.
(Updated in December 2019)