The Master’s degree program in Agricultural Product Processing Engineering was authorized in 1986, and the corresponding Ph.D. program was approved firstly and nationally in 1993. In 1998, our faculty was approved as one of the first batches of the postdoctoral stations in Food Science and Engineering, and the first-class discipline doctoral program in the same field was authorized in 2003. In the same year, the Master’s program in biochemistry and molecular biology was also approved. In 2006, our faculty set up the second-class discipline doctoral program in Food Nutrition and Safety independently and was authorized to award the engineering master’s degree in Food Engineering in 1998. According to the regulations for doctoral and master’s degrees issued by the Ministry of Education in 2018, the Food Engineering of our faculty adjusted to Biology and Pharmaceutical Engineering in 2020.

        The Agricultural Product Processing and Storage Engineering of Jiangsu University is a former key discipline of the Ministry of Machinery, a key discipline of Jiangsu Province in the 9th, the 10th, and the 11th Five-Year Plans. It is also among the nurturing centers of Jiangsu Province for national key disciplines. Food Science and Engineering was awarded as one of the first batches of the national first-class key discipline of Jiangsu Province in 2010, followed by awarding the provincial first-class key discipline in the 12th Five-Year Plan in 2012. The discipline echelon has twice been rated as the excellent team of Jiangsu Province. In 2014, a Jiangsu Provincial Type A funding program was approved for the superior discipline of Food Science and Engineering, and subsequently approved the Type B provincial funding program in 2018. The key discipline ranked the 8th in the third round of the Ministry of Education’s discipline evaluation in 2012. In 2016, it was assessed as B+ in the fourth round of the discipline evaluation. The national postdoctoral station in Food Science and Engineering was rated as excellent in 2015. Additionally, Food Science and Engineering contributes 80% ~ 90% to ranking the top 1% of ESI.