The college has one doctoral program of Agricultural Product Processing Technology and Engineering, one master's program of Food Science and Engineering, and Food Science and Engineering is a key discipline at the provincial level, and Food Science and Engineering and Food Quality and Safety are specialties at the provincial level. Food Science and Engineering is a key discipline at provincial level; Food Science and Engineering and Food Quality and Safety are specialties at provincial level; Food Processing is a National High-quality Resource Shared Course. Food Technology is a national quality resources sharing course, Food Science and Engineering Progress is a provincial bilingual demonstration course, and there is a provincial experimental teaching demonstration center. It has formed a distinctive research team with strengths in Livestock Product Processing and Frozen Food Processing, as well as coordinated development in Nutrition and Safety, Grain and Oil Processing, and Fruit and Vegetable Processing.

1. Basic Overview of Disciplines

The discipline of Food Science and Engineering at Henan Agricultural University was founded in 1987, based on the needs of the development of the first pillar industry of food industry in Henan Province, starting from the agricultural source of food raw materials, giving full play to the multidisciplinary comprehensive advantages of the whole chain, and gradually formed its own characteristics. The master's program was initiated in 2002, and in 2010, approval was granted to establish a primary master's program in Food Science and Engineering. In 2012, it was designated as a key provincial-level discipline in Henan Province.

2. Disciplinary Direction and Advantageous Characteristics

Focusing on the development needs of the three leading food industries in Henan-meat products, quick-frozen food and grain and oil food, and giving full play to the comprehensive advantages of agriculture and science and the all-round skills before and after production, it carries out scientific researches and cultivation of high-level talents in the fields of meat processing, quick-frozen food processing, grain and oil food processing and their safety control, and conducts research on the mechanism and control technology of the drip loss of chilled meat , microbial prediction and shelf-life forecasting, the flavor formation mechanism of marinated and sauce meat, beef processing adaptability and other theoretical and technological research, creating a deep integration of the distinctive features of the regional industry. The evaluation mechanism of energy consumption with gelatinization temperature and glass transition temperature as indicators were conducted, A new type of liquid nitrogen freezing technology and radio frequency electromagnetic field thawing technology were conformed, forming a distinctive feature f quick-frozen flour and rice food processing and quality control as the outstanding advantages. It has been carried out research on the processing quality of different varieties of wheat, specialized flour processing adaptability and quality control, starch, protein and fiber components and other deep processing and utilization mechanism research, formed the distinctive feature of the deep integration of regional grain oils and plant protein engineering industry; the control theory and technology of aggregation of spore microorganisms, chemical safety detection theory and technology, formed a distinctive feature focusing on the research of chemical and biological safety theory and the control technology. It has built 7 provincial and 7 departmental research platforms, including the Key Laboratory of Staple Grain Processing of the Ministry of Agriculture and Rural Affairs. In the past five years, it has presided over and completed more than 60 projects such as the National Natural Science Foundation of China, and achieved fruitful scientific research results. It has carried out pragmatic cooperation with large-scale enterprises such as Shuanghui and Sanquan, which has strongly supported the development of local economy.

3. Talent Training Objectives

Cultivate individuals with a strong foundation in humanities, scientific aptitude, and a sense of social responsibility. They should master the fundamental theories and professional knowledge in Food Science and Engineering, and have a certain understanding of the history, current status, and development trends in relevant disciplines and production. Additionally, cultivate proficiency in experimental techniques and data analysis methods related to food science, enabling them to apply the basic principles and technologies of Food Science and Engineering to solve problems in the food industry.

4. Student Origin

The student source of the discipline is in a better condition, with the first volunteer rate of undergraduates reaching more than 98%, and the on-line rate of academic graduate students reaching more than 200%, showing the strong attraction of the discipline.

5. Domestic and International Impacts

Food Science and Engineering is a national first-class major, a characteristic specialty and a first-class key discipline in Henan Province. The academic team has cooperated closely with Shuanghui, Sanquan and other large-scale food enterprises, as well as domestic and international scientific research institutions. They have established joint research platforms, including international joint laboratories and university-enterprise joint research and development centers. The research outcomes have been published in internationally renowned journals, recognized for their global impact, and the discipline's achievements have been acknowledged as internationally leaders. Thirty scientific and technological achievements have been successfully transformed. Research in areas such as meat products and quick-frozen food processing has reached a national leading or advanced level, showcasing a significant advantage in the field of food research in Henan. The discipline has played a crucial role in supporting the development of Henan's food industry.