(1) Program Overview
The Food Science and Engineering program at Northeast Forestry University is a national-level first-class undergraduate program. It began enrolling full-time undergraduates in 2000, started admitting graduate students in 2004, and was designated as a key program for the education and training of excellent agricultural and forestry talents by Heilongjiang Province in 2013. In 2018, it was approved as a first-level discipline in Food Science and Engineering, and in 2020, it was recognized as a national first-class undergraduate program. This program aims to cultivate high-level, innovative engineering talents in research and development for the food industry, with expertise in chemistry, plant chemistry, food science, food engineering, food analysis, and food biotechnology. Graduates will be equipped to work in areas related to education, scientific research, production, health supervision, and quality management within the food science, food engineering, and edible resource development fields.
(2) Training Objectives
This program adheres to the principle of moral education, focusing on cultivating students with a strong sense of national responsibility, ecological civilization awareness, and an ability to meet societal development needs. Graduates will be well-rounded, with solid scientific theory, engineering techniques, practical skills, and innovation awareness. They will be prepared to engage in scientific research, teaching, food development, factory design, production management, safety monitoring, and other innovative, interdisciplinary engineering technology roles in the food and related industries, particularly in developing and processing forest resources.
(3)Core Curriculum
Fundamental Core Courses: Advanced Mathematics, Linear Algebra, Inorganic and Analytical Chemistry, Organic Chemistry, Physical Chemistry, Forest Edible Plant Resources, Food Biochemistry, Food Microbiology, Principles of Food Engineering, Food Chemistry, Food Analysis, Food Nutrition, Food Technology, Food Safety, Food Machinery and Equipment, and Food Factory Design.
Specialized Core Courses: Food Biochemistry, Food Microbiology, Principles of Food Engineering, Food Chemistry, Food Analysis, Food Nutrition, Food Technology, Professional English, Food Safety, Food Machinery and Equipment, and Food Factory Design.
Key Practical Training Modules: These include military training, food engineering course design, computer-aided drawing training, fieldwork, metalworking practice, food process design and practice, food factory design course projects, practical training in food nutrition, fieldwork on forest plant resources and their processing, research innovation training, production internships, graduation internships, and graduation design (paper).
(4)Distinctive Advantages
Advantage 1: The program offers degrees in engineering, including bachelor's, academic master’s, and professional master’s degrees in food processing and safety. Outstanding students can be recommended for graduate studies without exams, and there are opportunities for direct admission to doctoral programs or for entering related fields such as plant resources.
Advantage 2: The program boasts a faculty with high academic qualifications, 100% of instructors holding doctoral degrees, and a proportion with senior professional titles. The program has a rigorous academic atmosphere, strong research capabilities, substantial funding, and rich research outcomes.
Advantage 3: The program effectively integrates theory and practice, with rich experimental and practical teaching content. Students are trained in various aspects, from course experiments and research training to product innovation competitions, innovation and entrepreneurship projects, graduation internships, and thesis research.
Advantage 4: The program has established stable internship bases with institutions such as the Heilongjiang Academy of Agricultural Sciences, the Heilongjiang Provincial Quality Inspection Institute, and the Provincial Horticulture Institute. These partnerships strongly support students’ practical training.
(5) Graduate Destinations
Further Studies |
◆Over the past three years, the graduate acceptance rate has exceeded 45% (including those recommended for admission without examination), with about 13% of students directly recommended for graduate studies. ◆More than 80% of graduates have been accepted to prestigious “985” and “211” universities, including Zhejiang University, China Agricultural University, Ocean University of China, South China University of Technology, Harbin Institute of Technology, Northwest A&F University, Jiangnan University, Sichuan University, and the Chinese Academy of Sciences. |
Employment |
◆Graduates are employed in the food industry and related enterprises, working in production management, process design, new product development, quality testing, business management, and marketing. They also work in research institutions conducting food-related scientific research, in universities for teaching and research, and in government agencies for food quality supervision, customs, inspection, and quarantine. ◆Over the past three years, the employment rate has been high in major cities such as Beijing, Tianjin, and Guangzhou, as well as Xiamen, Zhangzhou, Shenyang, and Harbin. ◆Leading employers include well-known companies such as Yili Group, Coca-Cola, Qiulin Li Dao Si, Panpan Group, Haitian Seasoning, and Harbin Food Quality Inspection Institute. |
Overseas Studies |
◆Over three years, over three students per year have pursued advanced studies abroad, primarily in countries like the United States, Canada, and Europe at renowned universities and research institutions. |
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