Bachelor of Food Science and Engineering (Chinese-medium)-ECUST

Courses (overview)

• The Food Science and Engineering (Chinese-taught) undergraduate programme (four years) is delivered in Chinese and covers advanced mathematics / linear algebra / probability and statistics, inorganic chemistry / organic chemistry / analytical chemistry / biochemistry, food chemistry / food microbiology / food nutrition / food physical properties, food engineering principles / food technology / food machinery and equipment / food plant design, food processing and preservation / fermented-food technology / bakery and baking technology / plant-based and functional foods, food analysis and detection / instrumental analysis / spectroscopic and chromatographic analysis (HPLC / GC-MS / LC-MS) / food safety, food packaging and logistics / cold-chain engineering / food supply-chain management, and food smart manufacturing / digital food factory / food AI and big-data applications, developing capabilities in food science and engineering foundations, food engineering principles and food-technology / food machinery and equipment practice skills, food R&D and formulation-development capabilities, food analysis and detection / food quality and safety (HACCP / ISO 22000) capabilities, food supply-chain and cold-chain engineering capabilities, and food smart manufacturing and digital food factory R&D capabilities through coursework, food R&D and new-product development / food technology and production manufacturing / food supply-chain and cold-chain / food quality and regulation / food smart-manufacturing case-study training and applied placements (aligned with “Core subjects” and the application process below; modules follow programme notices).
• See “Core subjects” on this page for indicative modules.

Career pathways (overview)

• Graduates may pursue roles across food / beverage / dairy / bakery / frozen / seasoning / plant-based / functional-food / medical-food / nutrition-and-health firms, food-plant technology / production / equipment / process-improvement and lean-production departments, food R&D and new-product-development and formulation-development departments, food supply-chain / cold-chain and food smart-manufacturing firms, food QA / QC and HACCP / ISO 22000 certification departments, third-party testing and certification institutions, research institutes and universities, and ESG and food-industry policy and food-safety risk-assessment consulting, including food R&D and new-product development, food technology and production manufacturing (food engineering principles / food machinery / food plant design), food supply-chain and cold-chain engineering / food supply-chain management, food smart manufacturing and digital food factory, food analysis and detection (HPLC / GC-MS / LC-MS / PCR / rapid-testing), and food quality management and regulations (HACCP / ISO 22000 / GB / Codex) (subject to employers’ licensing and role requirements).
• Further postgraduate study into food science and engineering, food quality and safety, nutrition and food hygiene, fermentation engineering, and bioengineering or aligned MSc/PhD tracks may be pursued subject to admissions.
• See “Future Career Opportunities” below for illustrative directions.