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You can contact us by the following way
E-mail:liuyan@mail.zjgsu.edu.cn
Phone No.:86-571-28008911
 
Introduction

General information about the School of Food Science and Biotechnology

Zhejiang Gongshang University is a leading and fast growing university, located in the city of Hangzhou in the east coast of China. The university has two major campuses: Jiaogong campus in city centre and a modern Xiasha campus next to Qiantang River. The university is one of the earliest established higher education institutions in modern China and is a major higher education provider in the region. The university has altogether 23 colleges and schools and offers degree courses across academic disciplines of social science, natural sciences and engineering. 


The School of Food Science and Biotechnology at Zhejiang Gongshang University (Xiasha campus) is highly regarded in the country for its leading researches and high standard student training. The school has 115 academic and supporting staff, including 26 professors and 33 associate professors. Over 1,300 fulltime students are currently studying degree courses at undergraduate and postgraduate levels. The School has a number of well-established research teams and groups led by well-known professors and senior researchers, conducting leading researches in some major areas of food science and bioengineering. Main objectives of our research are to address fundamental issues of food and nutrition concerned by both consumers and government and to apply latest research findings to solve challenges faced by the food industry. The School has recently been assessed by the government as strategic importance to social and economic development. A major governmental funding has been awarded for a significant expansion of its research capacity.

Mission statement

(1) Develop undergraduate and graduate students for leadership roles in the food industry, academia, and government;

(2) Conduct research that will expand our understanding of the food safety and quality, nutritional and engineering properties of foods and beverages to enhance the health-promoting properties, processing and storage of raw agricultural products sensory, biological /microbiological, chemical, physical;

(3) Transfer research-based information and technology to the food systems of Zhejiang province, the nation, and the world.





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