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Faculty of Functional Food and Wine
Time:Sep 7, 2017  Hits:  Article From:

Faculty of Functional Food and Wine, founded in November 2015, is a promising one of eleven promising faculties at Shenyang Pharmaceutical University. Supported by the profound academic tradition, the faculty integrates qualified teachers in relevant subjects and carries out the teaching and scientific research of Functional Food and Wine with the purpose of promoting human health and improving living quality. Now the faculty has two teaching and research offices, Functional Food and Wine respectively, as well as one well-equipped Functional Food and Wine experimental teaching center with multiple functions.

The faculty is known for its strong academic atmosphere and in-depth scientific research. It founded one International Cooperation Office (China-European Grape and Wine Cooperation Office), two province-level engineering technological research center (Liaoning Province Plant Polyphenol Research and Development Engineering Technology Research Center, Liaoning Province Natural Product Modern Separation and Industrial Equipment and Engineering Technology Research Center), one provincial key lab (Liaoning Province Tradition Chinese Medicine Polysaccharide Bioactivity Evaluation) and one municipal key lab (Bioactivity Components Selection and Evaluation).

There are 33 dedicated and professional teaching staffs including 4 professors, 7 associate professors, 21 staffs owning Doctor's Degree and 11 staffs owning Master's Degree. Furthermore, it gathers one climbing scholar from Liaoning Province, one specialist who receives special government allowance, and several senior experts from Portugal. Academicians from Chinese Academy of Engineering as well as experts from International Organization of Vine and Wine are also employed.

Before the faculty was founded, it enrolled students majoring in Pharmacy (specialized in Food Pharmacy) under Faculty of Traditional Chinese Medicine in 2007 and enrolled students majoring in Grape and Wine Engineering in 2013. In 2016, Food Science and Engineering began to enroll students. Every year 10-20 excellent students from Grape and Wine Engineering are selected to receive further education and do practice in institutions of higher education and a variety of chateau in Portugal. The faculty has one master station which began to enroll student majoring in Food Engineering in 2015.

The faculty adheres to the value Promising, Development, Health and Harmony, strives to strengthen bachelor's and master's quality engineering, continuously improves training system of innovative practical ability. We are committed to taking advantage of our strength and international cooperation, gradually developing into a talent cultivation as well as technological innovation base which works on scientific research, development and achievement transformation in food science field and makes a difference at home and abroad.

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