Food Science

       A discipline that studies the physical, chemical, and biological properties of food and the principles and methods of processing technology. The focus is on the physical, chemical, biological properties and sensory qualities of food and its raw materials during production, processing, storage and circulation and their changing patterns, as well as the interaction between people, the environment and food. Research areas mainly involve food raw material quality, flavor material basis, food biotechnology, nutritional components and human health.

Agricultural product processing and storage engineering

       Based on biology and engineering, it is a discipline that studies basic science and engineering technology issues such as the storage, transportation, processing and comprehensive utilization of by-products in processing of agricultural products. Mainly researches cover modern food processing technology and equipment, agricultural product storage engineering, by-product processing and resource utilization, etc. After more than 30 years of development, it has formed directions such as fruit and vegetable processing technology and storage, intensive processing and storage of livestock and poultry products, condiment processing and metabolic control, special equipment for food processing, and processing and resource utilization of processing by-products.

Brewing project

        Brewing project mainly involves the selection and application of functional bacteria for brewing, liquor flavor and standardization, liquor food safety system, liquor production mechanization and intelligence, liquor clean production and energy saving and emission reduction technology, etc. It focuses on major scientific issues in the field of winemaking and key breakthrough directions that restrict industrial development, integrate multiple resources, and carry out original research on hot topics in scientific research directions such as winemaking fermentation mechanisms, winemaking process optimization, winemaking microorganisms, winemaking mechanization and intelligence.

Intelligent Brewing Engineering (Interdisciplinary)

      Intelligent brewing engineering is an interdisciplinary subject set up under the first-level discipline of food science and engineering in our school. It cooperates with first-level disciplines such as mathematics, control science and engineering, and mechanical engineering to carry out intelligent manufacturing in the field of brewing engineering. According to the 13 th Five-Year Plan, the liquor industry should pay attention to intelligent and intelligent brewing, increase the basic scientific research of liquor brewing, introduce intelligent technology into the liquor industry, and realize the intelligent brewing of liquor. Based on the theory of brewing system, the subject uses intelligent data processing and mining methods to analyze the traditional brewing model. Through intelligent automation, Internet of things, big data and other technologies, accurate measurement, fine production, seamless sharing of information, efficient management, optimal operation, optimal control and optimal management are realized, and the parallel, integrated and leapfrog development of liquor industry from mechanized automation to information intelligence is promoted.

Research directions :

1) Brewing metabolism big data analysis

2)  Brewing fermentation intelligent control

3)  Brewing intelligent equipment and detection technology。

Biotechnology and Engineering (Professional Degree)

      Based on the cross characteristics of “multidisciplinary, multi-technology and multi-industry”, biotechnology is used to study and solve the life science problems encountered in the process of product production and technology improvement in various engineering fields. Taking the development and application of modern bio-engineering technology as the main research content, focusing on the improvement of bio-engineering industry and the establishment of modern new bio-product industry, the corresponding research characteristics have been formed in the direction of bio-engineering technology and application, microbial fermentation and metabolic regulation, environmental bio-engineering, industrial microbial application and development, medical biotechnology and so on.

Research directions:

1) Microbial fermentation metabolic regulation

2)  Environmental bioengineering

3)  Industrial microbial application and development

4)  Pharmaceutical biotechnology

Food Engineering ( Professional Degree )

        In close connection with the needs of regional economic development  and the processing of agricultural products in southern Sichuan, food engineering, adhering to the integration of production and education, discipline construction as the leading, curriculum system and platform construction as the basis, in order to cultivate high-level professionals with solid discipline foundation and strong engineering ability and innovation ability for the urgent needs of the industry as the goal, comprehensively promotes the construction of this discipline. In terms of food, agricultural products and other industries in the field of technology development and application, engineering design and implementation, technical research and transformation, engineering planning and management, etc., this subject carries out modern agricultural products processing principle and technology, food engineering high and new technology and equipment, food quality and safety control technology, food industry development planning and other aspects of engineering research.

Research direction: 

1) Agricultural product processing principle and technology  

2) Food engineering high-tech equipment  

3) Food quality and safety control technology

Fermentation engineering（Professional degree）

       Fermentation engineering mainly involves in the selection of brewing functional bacteria, brewing biotechnology and application, brewing process analysis and control, winemaking mechanization and intelligence. Relying on "National first-class Specialty of Biological Engineering", "Key Discipline of Fermentation Engineering in Sichuan Province", "Key Laboratory of Brewing Biotechnology and Application in Sichuan Province", this subject adheres to the development idea of integrating production and education, facing the needs of fermentation and brewing industry in southern Sichuan, with accurate positioning and distinctive characteristics, and promote the transformation and development of traditional fermentation industry.

Research direction：

1) Breeding of brewing functional bacteria  

2)  Analysis and regulation of brewing process  

3) Brewing biotechnology and its application

Food processing and safety（Professional degree）

       It is a professional master's degree in agriculture related to agricultural production, food processing, food quality and safety supervision and other qualifications. This field has formed two research directions of grain and oil intensive processing and food safety control technology. The teaching staff in this field has a reasonable structure, rich experience in theoretical and practical teaching, and rich achievements in teaching reform and scientific research.

Research direction：

1) Grain and oil intensive processing

2) Food safety control technology

3) No distinction is made between research directions（Part-time）