Features and Advantages of College of Food Science and Technology

Taking advantage of the food resources and ethnic food specialties in Yunnan and based on the existing disciplines and majors, College of Food Science and Technology has made great efforts toward a stronger research team that carries out pioneering innovations and provides better service to the food industry. Over the years, remarkable scientific research achievements have been attained in three fields: the principles and technologies for storage and processing of horticultural products, the principles and technologies for processing and quality control of animal products, and food hygiene and safety.

In the past five years, this college has undertaken or participated in more than 60 research projects, with total funds amounting to 21 million yuan. Among them, there are 1 project from National High Technology R&D Program (863 Program), 1 from the “11th Five-Year Plan” National Key Technologies R&D Program, 1 Food and Agricultural Organization (FAO) project, 15 from National Natural Science Foundation of China (NSFC), 1 branch project of the “12th Five-Year Plan” National Technologies R&D Program on Village, and 21 projects sponsored by provincial or ministerial funds. Our faculty members have produced more than 150 papers, 42 of which were cited by SCI and EI, published 16 monographs and textbooks, and applied for 35 patents for invention, 21 of which were authorized. They have won 12 domestic and foreign science and technology awards, including 3 First Prizes, 2 Second Prizes, and 7 Third Prizes. 8 scientific and technical achievements have been appraised, and 5 listed as promotion projects by the state, the province, and the city, which have created an added output value of more than 30 million yuan. These achievements have laid a solid research and teaching foundation for the development of our college.