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Courses List
Jiangnan University
Biochemical Engineering
Biological Pharmacy
Enzyme Engineering and Technology
Gene Engineering
Industrial Microorganism
Metabolism Engineering
Sugar Manufacture Engineering
Starch Resources Exploration and Utilization
Carbohydrate Engineering
Fermentation Engineering
Environmental Engineering
Agricultural Products Processing and Preservation Engineering
Aquatic Products processing and Preservation Engineering
Cereals, Oils and Vegetable Protein Engineering
Adjustment and Control of Animal Nutrition
Aquatic Chemistry
Aquatic Creatures Quality Control
Biological Active Substance Producing and Processing Technology
Biological Activity Substance and Functional Food Research
Biological Macromolecule Transformation and Application
Biological New Energy and New Materials
Biotechnology and Agricultural By-Products Resources Exploration
Biotechnology Applied in Food
Deep Exploration and Comprehensive Utilization of Agricultural Products
Deep Processing of Aquatic Resources
Deep Processing of Food Resources
Develop New Type Food and Functional Ingredients by Using Biotechnology
Development and Utilization and Oils By-Products
Efficient Utilization of Agricultural Wastes
Feed Engineering Technology
Food Functional Factor Research and Testing
Food Immunology - Sensitizers in Eggs and Peanuts
Food Macromolecule Structure and Function
Food New Technological Processing Mechanism
Food Preservation Mechanism
Food Quality Improvement and Food Safety
Food Safety - Sensitization of Food Ingredients
Food Separation and Reformation Engineering Technology
Food Special Flavour
Fruit and Vegetable Preservation Mechanism and Engineering
Fruit and Vegetable Processing Mechanism and Engineering
Functional Aquatic Products Exploration
Functional Food Additives and Ingredients
Functional Food Research
Functional Peptides in Whey
Gathering and Transformation of Microelements in Gardening Agricultural Products
Hydrophile Colloid Producing and Application
Lipid Transformation and Mechanism Research
Marine Functional Food
Marine Organism Polysaccharide Chemistry
Metabolism
Micro-Capsule Technology and Edible Film
Milky Condition and Suspension System
Molecule Nutrition Study
Natural Resources Exploration and Products Deep Processing
Nature, Transformation and Application of Food Protein
New High Technology Applied in Fruit and Vegetable Preservation
Processing and Comprehensive Utilization of Characterized Agricultural Products
Producing Functional Food Ingredients and Additives with Enzyme
Research and Development of Food Resources
Research and Development of Functional Food
Research and Development of Functional Ingredients
Research and Development of Functional Lipid
Research and Development of Healthy Food
Research and Utilization of Food Resources
Separation and Purification Technology of Natural Vegetable Active Composition
Separation and Testing Technology
Technology Applied in Food
Technology of Liquefying with Enzyme in Fruit and Vegetable Processing
Food Nutrition and Food Safety
Food Quality Testing Technology
Food Safety
Identification in Food
Nutrition and Biological Technology
Oils Biochemistry
Poisonous and Harmful Substances
Textile Science and Technology
Animal Nutrition and Feed Science
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