Research interests: food composition and physical properties, food biotechnology, food processing and ingredients, cereal and starch engineering, oil and vegetable protein engineering, food resources and comprehensive utilization engineering, food quality and safety, food nutrition and functional factors.
The discipline of food science and engineering in the College of Food Science of Jiangnan University is the earliest, the best foundation and the widest coverage among similar disciplines in China. In 2007, it was selected as the only national key discipline in the food field.
At present, it has five national platforms, including the State Key Laboratory of Food Science and Technology (the only one in the food field), the National Engineering Laboratory of Grain Fermentation Technology, the National Research Center of Functional Food Engineering Technology, and the International Joint Research Center of Probiotics and Intestinal Health (the only one in the food field), and has won a total of 19 national science and technology awards.
The discipline of food science and engineering in Food College ranked first (A+) in the discipline evaluation of the Ministry of Education in 2009, 20 12 and 20 17, and was selected as the national "double-class" construction discipline in 20 17.
There are more than 3,000 students in the college, including nearly 500 doctoral students, 65,438 master students and 0 100 undergraduate students. The four categories of engineering, internationalization, academics and entrepreneurship are personalized with "3+ 1".
The goal of cultivating innovative talents in research engineering is strongly supported by the construction of international teaching materials and curriculum system, the implementation of tutorial system, the establishment of open laboratories and the opening of after-school research projects.