The Food Science and Engineering program at Nanjing Agricultural University is a comprehensive undergraduate major offered by the College of Food Science and Technology that combines science, engineering and agricultural principles to study the physical, chemical and biological properties of food raw materials and products, as well as the technologies and processes used in modern food production. Established in 1985 and continuously developed into a key national and provincial discipline, the program covers core areas such as food chemistry, food microbiology, food processing and engineering, quality and safety control, nutrition and sensory evaluation, supported by strong research facilities, laboratories and industry partnerships. Students gain both theoretical knowledge and practical skills through laboratory work, industrial projects and international cooperation programs, preparing them for careers in food processing, quality assurance, product development, safety regulation, research and related sectors of the food industry, as well as for advanced study and research in food science fields. The discipline has played a significant role in advancing food innovation and ensuring food quality and safety in China.

NOTE: The university may have additional program-specific eligibility requirements. It is recommended to verify these on the official university website.