成人影片

College of Food Science, Southwest University boasts a profound educational heritage. Its predecessor was the Department of Food Science founded in 1983, the earliest food science department among institutions affiliated with the former Ministry of Agriculture, Animal Husbandry and Fisheries of China. In the same year, it launched the nation’s first undergraduate program in Agricultural Product Storage and Processing and began postgraduate training at the master’s level. Doctoral training commenced in 1998. Over more than four decades, the college has developed a disciplinary system centered on Food Science and Engineering with Tea Science as its distinctive feature. It has long served as a key hub in western China for talent cultivation, scientific and technological innovation, and industrial services in the food sector. Agricultural Science, largely supported by the college’s food disciplines, has entered the global top 0.1% in the ESI rankings. For the newperiod, the college focuses on major national strategic demands and the high-quality development of industries. Rooted in Southwest China and oriented toward the world, it strives to build a high-level research college with distinctive features, domestic standing and international influence.

Educational Facilities

The college is equipped with complete infrastructure and hosts the National Experimental Teaching Demonstration Center for Food Science and Engineering, which supports a full system of specialized experimental teaching and practical training covering food engineering, food technology, food fermentation and other fields. A public experimental platform has been established with functional modules for food component and quality analysis, food microstructure characterization, food nutrition and digestive metabolism evaluation, food quality and safety assessment, and cellular and molecular characterization. It houses modern instruments and equipment worth over 100 million RMB together with proof-of-concept production lines, providing outstanding conditions for scientific testing and practical teaching. The college operates 13 national and provincial/ministerial research platforms, including China-Hungary Belt and Road Joint LaboratoryonFood Science(preparation), the Laboratory for Risk Assessment of Quality and Safety of Stored and Preserved Agricultural Products (Chongqing) under the Ministry of Agriculture and Rural Affairs, the Chongqing Key Laboratory of Characteristic Food jointly built by Sichuan and Chongqing, the Industrial Innovation Research Institute of Sichuan Cuisine and Chongqing Flavors, and the Chongqing Innovation Center for Modern Food Technology.

Faculty Team

The college has 104 faculty and staff members, including 85 full-time teachers, 32 professors, 33 associate professors and 28 doctoral supervisors. It has assembled a high-caliber teaching team with 9 national-level talents, such as recipients of the National Science Fund for Distinguished Young Scholars, Chair Professors under major national talent programs, leading talents in national high-level talent schemes, National Torch Program talents, Young Scholars under major national talent programs, young talents in national high-level talent schemes, and recipients of the Overseas National Science Fund for Excellent Young Scholars. There are more than 40 person-times of provincial/ministerial-level talents, including Shennong Talents, candidates supported by the Young Talent Support Project of the China Association for Science and Technology, Young Top-notch Talents of the National Forestry and Grassland Administration, Bayu Scholars of Chongqing (Distinguished Professors, Lecture Professors, Young Scholars), talents under the New Chongqing Talent Recruitment Program, leaders of innovation and entrepreneurship demonstration teams under the Chongqing Talent Program, Young Innovative Talents of New Chongqing, and academic and technical leaders/reserve candidates of Chongqing.

Disciplinary Development

Keeping pace with national strategies and regional industrial demands, the college has formed five priority research directions after over four decades of development: processing properties and nutrition of grain and oil, quality formation and regulation of animal-derived foods, storage and processing of fruits and vegetables, safety and risk assessment of food raw materials, and development and utilization of characteristic food resources. Seven innovation teams have been set up, focusing on innovative development and utilization of food carbohydrate resources, green processing and nutritional safety of animal-derived foods, logistics preservation and nutritional quality regulation of fruits and vegetables, innovative utilization of tea and beverage plant resources, quality control of characteristic foods and strain resource development, carbohydrates and special-demand foods, as well as innovation of natural polymers and new food materials. The organized research system is continuously strengthened. The discipline of Food Science and Engineering of the college has consistently ranked first in Southwest China in the disciplinary assessments by the Ministry of Education, and is placed 22nd worldwide in both the ShanghaiRanking’s Global Ranking of Academic Subjects and U.S. News & World Report Best Global Universities Rankings. The college’s disciplines contribute approximately 50% to the university’s Agricultural Science entering the global top 0.1% in the ESI rankings.

Scientific Research

In the past five years, the college has undertaken more than 400 research projects with a total approved funding exceeding 200 million RMB, including national projects such as projects and topics under the National Key R&D Program and key projects of the National Natural Science Foundation of China. It has published over 1,200 academic papers in international journals and obtained more than 100 authorized invention patents. Faculty members have received provincial/ministerial and higher-level awards such as the Second Prize of the National Award for Scientific and Technological Progress, the First Prize of the Ministry of Education Award for Technical Invention, and the First Prize of the Chongqing Award for Scientific and Technological Progress, as well as awards from social organizations including the Special Prize of the China General Chamber of Commerce Award for Scientific and Technological Progress, the First Prize of the Natural Science Award of the Chinese Institute of Food Science and Technology, and the First Prize of the Science and Technology Award of the Chinese Cereals and Oils Association. Its capacity for scientific innovation and industrial services keeps improving.

Talent Cultivation

The college is one of the earliest agricultural universities in China to establish a “Bachelor-Master-Doctor” talent training system in the food sector. It hosts a postdoctoral mobile station for Food Science and Engineering, the first-level discipline doctoral degree authorization in Food Science and Engineering (covering four secondary discipline doctoral programs: Food Science, Grain, Oil and Vegetable Protein Engineering, Agricultural Product Processing and Storage Engineering, and Aquatic Product Processing and Storage Engineering), the secondary discipline doctoral degree authorization in Tea Science, and the professional doctoral degree authorization in Biology and Medicine. It offers the first-level discipline master’s degree authorization in Food Science and Engineering (covering five secondary discipline master’s programs: Food Science, Grain, Oil and Vegetable Protein Engineering, Agricultural Product Processing and Storage Engineering, Aquatic Product Processing and Storage Engineering, and Food Packaging Engineering), the secondary discipline master’s degree authorization in Tea Science, and two professional master’s degree authorizations (Biology and Medicine, Food Processing and Safety). Four undergraduate programs are available: Food Science and Engineering, Food Quality and Safety, Tea Science, and Packaging Engineering, together with the “Bai Chao Innovation Experimental Class for Food Science and Engineering”. Among them, Food Science and Engineering and Food Quality and Safety have been approved as national first-class undergraduate program construction sites and accredited by engineering education certification; Tea Science has been selected as a Chongqing first-class undergraduate program. The college has cultivated more than 10,000 graduates for the country, with around 1,400 current students.

Exchange and Cooperation

The college further implements the internationalization strategy and has established sound cooperative relations with renowned research institutions in more than 20 countries and regions including the United States, the United Kingdom, Japan, Australia and Hungary. It carries out multi-level international student programs at bachelor, master and doctoral levels, and dispatches students to Ghent University in Belgium through joint training programs sponsored by the China Scholarship Council. The China-Hungary Belt and Road Joint LaboratoryonFood Science(preparation), led by the college, was approved for construction by the Ministry of Science and Technology in 2024, being one of the first batch of national Belt and Road joint laboratories in food science among Chinese universities. Targeting major demands across the full food industry chain of China and Hungary, the laboratory focuses on core research areas: exploration and innovative application of food microbial resources, intensive development and utilization of edible agricultural product resources, innovation in digital and intelligent food processing technologies, technological innovation for whole-process guarantee of food safety and quality, and exchanges and mutual learning in food industrial economics and food culture. It aims to build a bridgehead for scientific and technological innovation and cultural exchanges serving the national Belt and Road Initiative.

Social Services

Committed to providing social services in response to national strategies and regional industrial demands, the college has built a government-industry-university-research-end user collaborative service system featuring “demand-driven, platform-supported, research-industry integration and industrial upgrading” to advance deep integration of scientific and technological innovation with industrial innovation. Leveraging disciplinary strengths, the college carries out technological research, achievement transformation and application, shared platform development, technical consultation and talent training in priority fields: industrialization of food industry in Sichuan and Chongqing, grain and oil processing and nutrition, manufacture of animal-derived foods, innovation of fermented foods, hot pot and condiments, fresh fruit and vegetable supply chains, upgrading of tea industry, development of special-demand foods, and new-generation food development. It maintains close partnerships with leading enterprises including Angel Yeast, Fulingtuber mustard, Taiji Group, Dezhuang Group, Chongqing Brewery Group, Tianyou Dairy and Guangyou Group. Jointly developed market-popular products include green tripe, Chongqing noodles, small-packaged Fuling pickledtuber mustard, pickled pepper chicken feet, duck soup, preserved green prickly ash and NFC fresh orange juice. The college supports industrial quality and efficiency improvement, empowers comprehensive rural revitalization and high-quality regional development.

College Motto

Cultivate Virtue,SpreadFood; Pursue Perfection, Uphold Quality