Faculty: School of Food Science and Engineering
Degree: PhD
Specialty: Light Industry Technology and Engineering (Sugar Engineering)
Objectives：
1. Master solid and broad basic theories, systematic and in-depth professional knowledge, and proficient practical skills within the discipline; be familiar with the development trends and the status of the frontier fields of the discipline; be capable of independently completing research topics that represent the frontier level of the discipline or have innovative value by utilizing theories and experimental techniques of this discipline and related disciplines; possess an international perspective and the ability to independently conduct scientific research, and be able to make innovative achievements in the field of science or professional technology, thus becoming advanced talents.
2. Doctoral dissertations should have significant academic value and certain social significance, and must have innovation in a certain research direction within the discipline, and make creative achievements in theory or engineering.
Years of Study ：
Four years. The maximum study period is seven years.
Language:
Chinese、English
Major Research Fields:
1. Sugar Biotechnology and Safety
The research direction of sugar biotechnology and safety mainly focuses on the latest development trends of biotechnology and food safety, concentrating on the biological manufacturing of sugar substances and the safety control issues during the processing. It conducts research on the biological synthesis, transformation and molecular regulatory mechanisms of sugar substances, the generation, rapid detection and control theories and technologies of chemical and biological hazards in food processing, and the whole-process safety assessment system in food processing and manufacturing. These studies provide theoretical basis and technical support for the safe and efficient creation of sugar substances and related foods.
2. Preparation of Sugar-Based Drugs
The research direction of sugar-based drug preparation mainly focuses on the development trends of sugar biology and sugar pharmacology, concentrating on the relationship between the structures, physicochemical properties and physiological activities of different sources of sugar substances. It conducts basic scientific and applied technical research on the structure and function of sugar substances and their complexes, the structural modification and functional enhancement of sugar substances, the bioavailability and control of sugar substances, and the design of sugar-based biomedical materials and controlled-release drug delivery systems. These studies provide theoretical basis and technical support for the development and utilization of functional sugars and sugar complexes in medicine, food and materials.
3. Green Processing of Carbohydrates
The research direction of green processing of carbohydrates mainly focuses on the sustainable development trends emphasized by the country, such as circular economy, environmental protection, clean production, green manufacturing and intelligent manufacturing. It focuses on the characteristics of natural product components, structures and properties of carbohydrates and other bulk agricultural products, and conducts research on physical field enhancement, biological transformation and intelligent processing and modification and separation mechanisms of carbohydrates and other natural products, as well as related key core technologies and high-tech equipment, and energy-saving and emission reduction technologies in the processing process. It explores the theory and high-tech of modern natural product green processing technology and theory.
4. Function and Nutrition of Carbohydrates
The research direction of function and nutrition of carbohydrates mainly combines the strategic demands of China's economic and social development. Through interdisciplinary research in the fields of sugar engineering, food science and nutrition, biology and materials science, medicine, etc., it systematically studies the relationship between the structure and nutrition of carbohydrates and their functions, and focuses on the functional modification of carbohydrates, the interaction between carbohydrates and food components, the functional design and targeted regulation of carbohydrate-based functional nutritional health foods, the controlled-release delivery of nutritional functions, carbohydrate molecular nutrition, and the relationship between carbohydrate structure and human health and diseases.
Cultivation Mode:
The training of doctoral students with academic degrees mainly adopts a combination of course study, scientific research, academic exchanges and teaching practice, and is implemented under the responsibility system of supervisors (supervisor groups). The training focuses on scientific research work, aiming to cultivate the ability to independently engage in creative scientific research, master scientific methods and develop a rigorous style. Doctoral students should, under the guidance of their supervisors, formulate a training plan within two weeks after enrollment.
Dissertation:
The graduate student's application for the graduation defense and the application for the degree defense are conducted together. They should be applied for in accordance with the requirements and procedures for the degree defense. For detailed requirements, please refer to the Detailed Rules for Degree Awarding of South China University of Technology (Revised in 2025).
Credit Requirements:
Minimum Total Credits: 11.0
Minimum Compulsory Course Credits: 7.0
Minimum Optional Course Credits: 4.0
Curriculum:
