Faculty: School of Food Science and Engineering

Degree: MS

Specialty: Food Science and Engineering

Objectives：

Cultivate advanced scientific and technological talents in the field of food science and engineering who possess a solid theoretical foundation in food science and engineering as well as systematic professional knowledge, have the ability to independently engage in related engineering and scientific research work, and are well-rounded.

Years of Study：

Two years. The maximum study period is four years.

Language:

English

Major Research Fields：

1. Food Biotechnology; 2. Protein Chemistry and Nutrition; 3. Functional Carbohydrates; 4. Food Engineering; 5. Marine Food and Bioengineering; 6. Fatty Acid Chemistry and Engineering; 7. Food Safety and Control.

Cultivation Mode：

The cultivation of academic master's degree students adopts the system of mentor responsibility. Master's students should formulate a training plan within two weeks of enrollment and complete all the credits selected according to the training plan within the first academic year.

Dissertation：

Master's students should formulate their thesis work plan and write the proposal report before the 18th week of the second semester. Before applying for the thesis defense, the publication requirements of academic papers should be carried out in accordance with the relevant regulations of the university and the college. After completing the degree (graduation) thesis, the defense should be organized in accordance with the relevant regulations and procedures of South China University of Technology.

Credit Requirements：

Minimum Total Credits: 25.0

Minimum Compulsory Course Credits: 15.0

Minimum Optional Course Credits: 10.0

Curriculum：