Faculties: There are 8 faculties in the Department of Nutrition and Food Hygiene that include 4 professors, 1 associate professor, 3 lecturers. Among the 8 faculties,6 have Doctoral degrees, 2 are advisors of Doctoral Degree students, and 2 are advisors of Master Degree students, 5 have experiences of studying abroad.

Liu Ya:professor，PhD supervisor（M.M）

Liu Yajuan:professor，supervisor of master degree students（PhD，visiting scholar of Canada）【 Dean 】

Guoying:professor，supervisor of master degree students（Master）

Xielin:professor，PhD supervisor（PhD，visiting scholar of Canada and Japan） Xukun:associate professor（PhD，visiting scholar of  USA）

Liu Huafeng:lecturer（PhD，visiting scholar of Canada）

Fangfang:lecturer（PhD，visiting scholar of Canada）

Cui Weiwei:lecturer（PhD）

History

The department of nutrition and food hygiene began to enroll graduate students in 2000. In 2011 our department has been authorized to offer Doctor' s Degree in Preventive Medicine (Rank I Major).

In the last 5 years the department has got more than 20 grants including"National Science Foundation of China grants", "the Scientific Research Foundation for the Returned Overseas Chinese Scholars", “Foundation of  the department of  Science and  Technology of Jilin Province”,“Nutrition Research Foundation of China Nutrition Society”, and so on. The total financial support is more than 2,000,000 RMB. At the same time, the department has also got 103 publications, more than 20 were SCI, and wrote 4 books and got 4 awards.

Teaching Courses

Nutrition and Food Hygiene

Preventive Medicine

Basic Nutrition 

Public Nutrition

Clinical Nutrition

Physical and chemical analysis of foods

Food Safety

Basic nutrition and diet therapy

Research field:

1. Molecular Nutrition of diseases  

Study on digestion, absorption, metabolism and function of nutrients in the body, and studies the relationship between diet nutrition and chronic diseases in humans, Focus on regulating effects and mechanisms of nutrients at the molecular, cellular and whole organism level.

2.Food Toxicology

Study on chemical contaminants and their harmful effects in food, including food contamination or residue of poisonous and harmful substances, toxic and harmful substances produced in the food processing. New technology and rapid detection of toxic and harmful substances in food technology.

3. Biological effect of new resource foods

Study on the functional ingredient separation and extraction of new resource foods, and their structure-activity relationship;Study on the relationship between the functional components of foods and human chronic illnesses, provides a theoretical basis for the prevention and treatment of chronic diseases in humans.

4. Population Nutrition

Study on effects of nutrient metabolism and function in the human body on the basis of requirements by specific population, focusing on exploring individual nutritional and metabolic responses of some important gene variant, provide the scientific basis for preventing nutrition-related diseases.