The students are trained to meet the needs of scientific and technological progress and social development, to master the solid and broad basic theories and systematic and in-depth expertise in the
discipline of food science and engineering, and to gain an in-depth understanding of the development direction of the discipline of food science and engineering and the frontiers of international
academic research.
To be able to proficiently apply theories of food science and engineering disciplines, modern experimental techniques and advanced instrumentation in the development and research and/or engineering
practice of physical and chemical properties of food raw materials and food products, as well as new technologies, products, devices and methods.
Good scientific and cultural literacy and the ability to independently engage in creative scientific research and/or engineering, to independently undertake and complete scientific research topics of
great scientific value, and to produce creative results in science or specialised technology.