Experimental Conditions:
The School of Food and Biological Engineering owns a laboratory center with the capacity of 7500 square meters, RMB 22, 000,000 worth of Instruments and Facilities, and individual laboratories, such as biochemistry laboratory, microbiology laboratory, principles of food engineering laboratory, food chemistry and analysis laboratory, zoology and botany laboratory, cell biology laboratory, molecular biology laboratory, animal and plant genetic engineering laboratory, genetics laboratory, food technology laboratory, food processing machinery and equipment laboratory, instrument analysis laboratory, fermentation engineering laboratory, food quality and safety laboratory, biochemical separation technology complex laboratory, and food and biological engineering complex laboratory.
Feature Courses:
“Food Processing Machinery and Equipment” and “Food Modern Detecting Techniques” have been certified as “National Quality Courses” and “Studies on Creativity” the “Jiangsu Provincial Level Best Course”.
Bilingual Courses:
Microbiology; Biology; Food Chemistry; Food Quality Computer Imaging; Bioinformatics; Cell Biology.
Teaching Staff:
We have 99 full-time teachers, among whom there are 27professors, 37associate professors; 22 Doctoral supervisors; 91 PhDs, and 40 overseas returnees.