Harbin University of Commerce

School of Food Engineering

 

About the School

The School of Food Engineering in Harbin University of Commerce was established in 1958.  It is located in Harbin, a northeast city of Hei Longjiang Province, China. 

The School first granted the Bachelor’s degree Food Science & Engineering in 1961, and then started graduate education program in 1982, and Doctoral program, in 2006. 

There are five departments in School of Food Engineering, including Department of Food Engineering, Department of Food Safety, Department of Bioengineering, Department of Environmental Engineering, and Department of Chemistry. Currently, the School of Food Engineering offers four undergraduate programs, including (1) Food Science & Engineering, (2) Bioengineering, (3) Food Quality & Safety, and (4) Environmental Engineering. The undergraduate program of Food Science & Engineering is a Key Undergraduate Education Program of Heilongjiang Province. Available graduate programs include Ph.D. program in Food Science, two M.Sc. graduate programs in Food Science & Engineering and Fermentation Engineering, with a total number of over 60 faculties, 1400 undergraduate students and 180 graduate students.    

During their studies, the students learn the knowledge of food science and bioengineering and learn how to use the scientific knowledge to develop new products and to improve the food quality and nutrition. The high quality of our education program has been recognized by the food enterprises. In recent years, the employment statistics shows that our employment has reached 90%. About 30% our graduates have obtained domestic or overseas opportunities for higher education.

History

●1958   Establishment of the Department of Food Engineering at Heilongjiang Institute of Commerce

●1961   Started undergraduate education program in the field of Food Science & Engineering

●1982   Started graduate education program (master level) in the field of Food Science & Engineering 

●2003   Established the School of Food Science & Engineering, which included both the Department of Food Engineering and the Department of Chemistry 

●2006   Started the doctoral program on Food Science

●2006   Started graduate education program (master level) in the field of Bioengineering

●2006    Food Science & Engineering program was granted the status of Key Discipline by the Government of Heilongjiang Province

●2006    Food Science & Engineering Laboratory was awarded the status of Key Discipline by the Education Department of Heilongjiang Province

●2010   Food Science & Engineering program was certified as the National Characteristic program by the Ministry of Education of China

●2011    Food Science & Engineering program was certified as the key program by the government of Heilongjiang Province

Faculty

The School of Food Science & Engineering currently has 60 full-time faculties, including 19 professors, 19 associate professors and 8 senior research technicians. Of the teaching staff, 24 hold doctoral degrees, accounting for 48.0%, 19, master degrees, accounting for 38.0%.19 of them are master’s supervisors and 6 are Ph.D supervisors. One of them claims National special government allowances. One  expert claims Provincal special government allowance.One is subsidized by Provincial Outstanding Youth Science Foundation. One is recognized as Longjiang Scholar Distinguished Professor. One is the State Candidate of Millions of Talents Project in the New Century.

At present, teaching team in this school is comprised of backbone teachers of middle and young age with firm theoretical principles, rich research and practical experience, active thoughts, and team-cooperation spirit. Some of the faculty members have gained national and international recognition in field of food science.  

Research

Over half a century, generations of the school staff contributed greatly toward teaching and research. From the late 1970s, a great deal of researches have been done on natural food resources of Heilongjiang Province,such as soybean, corn, wheat and special fruits and vegetables. The physical and chemical characteristics and development technology of soybean, extrusion mechanisms and technology of cereals, cereal chemistry and the development of bakeries, fruit and vegetable physiology &   preservation technology and food biotechnology are the major research interests of the faculty and great achievements have been achieved. In the past five years, the school undertook 165 research projects, 19 patents and research awards. The research projects were funded by governments and industries. Some of research funds came from the Natural Science Foundation of China (NSFC), the Ministry of Science and Technology, and food industries. The awards received include one first-class Provincial Science and Technology Progress Award, two second-class Provincial Science and Technology Progress Awards and more than 30 other important awards. Over 700 scientific papers were published in the international and domestic core journals. Some items of the technology transfer or the achievement transformation were realized, creating significant economic and social benefits.

Undergraduate Studies

The School of Food Engineering has five departments, including Department of Food Engineering, Department of Food Safety, Department of Bioengineering, Department of Environmental Engineering and Department of Chemistry. Currently, the School of Food Engineering offers four undergraduate programs, including (1) Food Science & Engineering, (2) Bioengineering, (3) Food Quality & Safety, and (4) Environmental Engineering. The undergraduate program of Food Science & Engineering is a Key Undergraduate Education Program of Heilongjiang Province. Each year, the enrollment of new undergraduate students is about 350. More than 5,000 graduates have been awarded the Bachelor degrees since the establishment of our program. 

During their studies, the students learn the knowledge of food science and bioengineering and learn how to use the scientific knowledge to develop new products and to improve the food quality and nutrition. The high quality of our education program has been recognized by the food enterprises. In recent years, the employment statistics show that our employment has reached 90%. About 30% our graduates have obtained domestic or overseas opportunities for higher education.

Graduate Studies

Our school started graduate education program (master level) in the field of Food Science in 1982. The doctoral program on Food Science is started in 2006. To date, over 500 graduate students have obtained their degree from School of Food Science & Engineering. All graduate students are encouraged to participate in seminars and national and international conferences to acquire up-to-date knowledge and are well balanced with expertise in both the basic and applied aspects of food science research, which establishes a good foundation for the development of their future careers. 

International Collaboration

The School of Food Engineering has established long-term collaboration programs with over dozens of international research institutions and universities to support international research, academic exchange and undergraduate and graduate oversea exchange for our faculty and students. Collaboration with oversea universities including Purdue University, University of Leeds, Newcastle University, University of Bristol and Tokyo University of Marine Science and Technology. Over 10 foreign scholars have been nominated as honorary or guest professors in our school. Our faculty of the school goes abroad regularly as visiting scholars, and the experts and scholars from domestic and foreign countries are also invited to give lectures, promoting the influence of the school in the related fields. 

Contact Us 

School’s Address:

138 Tongda Road, Harbin, China 

Post Code: 150076

Tel: 86-451-84844281       

Email: liuysh@hrbcu.edu.cn