Faculty: School of Food Science and Engineering
Degree: MS
Specialty: Food Science and Engineering
Objectives：
Systematically master the basic theories, experimental skills and specialized knowledge of this discipline, be familiar with the current development trends of this discipline both domestically and internationally, possess certain innovation capabilities and strong abilities in independent research, design and teaching work, and be highly qualified talents suitable for the needs of scientific research, teaching, production and management in the field of food science.
Years of Study：
Three years. The maximum study period is five years.
Language:
Chinese
Major Research Fields：
1. Food Biotechnology
Food biotechnology is a discipline that applies biotechnology in the production, processing, and manufacturing of food raw materials. It encompasses technologies such as cell engineering, enzyme engineering, fermentation engineering, and protein engineering, and is integrated throughout the entire process of food manufacturing.
2. Food Science
Food science is the study of the physical, chemical, and biological characteristics of food, as well as the changes in components and structure during food processing, manufacturing, storage, preservation, packaging, distribution, etc., and related theories, technologies, and methods, with a focus on analyzing the relationship between food quality changes and the production and processing processes of raw materials.
3. Food Safety
Food safety is a discipline that studies the risks that may exist in food from raw material production, processing, storage, circulation, etc., and the prevention and control of these risks.
4. Food Nutrition
Food nutrition is the study of theories, technologies, and methods related to food nutrition and functional components, digestion and absorption metabolism rules, nutritional health mechanisms, and technologies for maintaining and enhancing the activity of nutritional components.
5. Grain Oils and Plant Protein Engineering
Grain oils and plant protein engineering study the physical and chemical properties, edible quality, nutritional value, processing techniques, and comprehensive utilization of grains, oils, and plant proteins, as well as related theories, methods, and technologies.
6. Food Green Processing and Intelligent Manufacturing
Food green processing and intelligent manufacturing is a discipline that studies green processing methods, processes, and devices used in food industry production, involving green, efficient, and intelligent processing technologies for grains, oils, animal foods, etc.
Cultivation Mode：
The training of master's degree students in academic disciplines mainly adopts a combination of course study, scientific research, academic exchanges, and social practice, and implements the responsibility system of the supervisor (supervisor group). The principle of giving equal emphasis to courses and dissertations is followed. Not only should theoretical knowledge be systematically learned, but also in-depth scientific research should be conducted; or solve engineering technical problems in production practice. The focus is on cultivating the ability of graduate students to independently conduct scientific research and solve practical engineering problems. Master's students should formulate a training plan within two weeks after enrollment under the guidance of the supervisor.
Credit Requirements：
Minimum Total Credits: 25.0
Minimum Compulsory Course Credits: 15.0
Minimum Optional Course Credits: 10.0
Graduation and Degrees：
Graduate students' applications for graduation defense and degree defense are combined. Applications should follow the requirements and procedures for degree defense. Detailed requirements can be found in the Degree Awarding Work Rules of South China University of Technology (Revised in 2025).
Parts of the Curriculum（Required Course）：
