Food Quality and Safety Program

The program of Food Quality and Safety is closely related to the national economy and people's livelihood. With the rapid development of the second industry and agriculture in China, the risks of various chemical, biological and physical hazards in food still exist and even become more serious to some extent, which impacts people's health and life safety, the economic development, and social stability. The number of people who are diagnosed with various food-related chronic diseases is rising, and people increasingly and earnestly demand food with higher standards of nutrition, quality, and safety.

The Food Quality and Safety program was established in 2014. The construction of the program is guided by the schooling philosophy of "industry guiding scientific research, scientific research feeding teaching, teaching promoting industry", forming a school running mode of education-research-production cooperation. After completing this program, students will be able to engage in food quality supervision, food testing, safe production, quality control, and scientific research, and will be able to work in food enterprises, quality inspection companies, or other relevant institutions or enterprises. To develop students' professional practice ability, the program, together with Chongqing Food Technology Institute, Chongqing Institute for Food and Drug Control, Chongqing Dezhuang Industrial Group, and other enterprises and institutions has jointly built a student training base to cultivate high-quality applied talents who meet the needs of the times and serve the development of food industry in Chongqing and the whole Western China. Food Science, which the program of Food Quality and Safety belongs to, has been selected by the CMEC to be built as a key discipline in 2017 and as a provincial-level first-class bachelor's degree program in 2021.