In an earlier post, I explained the institutional structure of the Chinese food (ingredients) industry. However, the trends and developments introduced in this blog would not have been possible without a constant influx of fresh young food technologists. I have mentioned several universities in this blog and some posts are dedicated to graduation creations of Chinese food technology students:

• Fishy innovation – young Chinese food technologists knocking themselves out
• Sour is the new sweet in China – young Chinese food scientists play with vinegar

Several of the companies introduced in this blog have long term agreements with universities for their product development. In turn, the universities often need the facilities of the companies for intermediate and large scale pilot production of the processed they have developed.

Chinese love lists of top this or top that and you can bet there is a list of the top food technology programs at Chinese universities as well. The following table lists the top 10 of 2018. All listed universities offer full food technology programs. However, some are especially known for their R&D in specific fields. I have added a field which the institutions themselves indicate as one of their major focus topics.

(*Shanghai and Tianjin are cities with provincial status)

In case you are interested in more details about these institutions or the following ones, please contact me. Eurasia Consult has in-depth knowledge about food technology education in China.

Peter Peverelli is active in and with China since 1975 and regularly travels to the remotest corners of that vast nation. He is a co-author of a major book introducing the cultural drivers behind China’s economic success.